Indian bean terrine in brown herb sauce w/blue cornmeal t

8 servings

Ingredients

Quantity Ingredient
1 pounds Dried small white or pinto beans
1 each Tb Unsalted butter
½ cup Yellow cornmeal
2 cups Water
3 cups Veal Stock
4 eaches Tb Unsalted butter, softened
2 eaches Tb Chopped fresh tarragon
3 eaches Tb Chopped fresh chives
2 eaches Tb Chopped fresh dill
8 eaches Blue cornmeal tortillas
1 teaspoon Salt
⅛ teaspoon White pepper
½ teaspoon Red chile powder
1 teaspoon Ground cumin
2 eaches Tb Chopped fresh basil
32 eaches Sprigs fresh chervil, for garnish
8 eaches Whole chives, for garnish
1 cup Vegetable oil

Directions

YIELD: 8 SERVINGS

INDIAN BEAN TERRINE

BROWN HERB SAUCE

CORNMEAL TORTILLA FEATHERS

Soak the beans overnight in enough water to cover. The following day, drain the beans, rinse under cold running water, and place in a pot with fresh water to cover. Bring to a boil over high heat, then reduce heat and simmer for several hours until the beans are soft.

Remove from heat and drain. Mash the beans and mix with butter and cornmeal. Set aside. Bring the 2 cups of water to a boil over high heat. Add the bean mixture, salt, pepper, chile powder and cumin.

Reduce the heat and simmer 20 minutes, stirring occasionally to prevent burning. Pour into a greased 5-X-9 inch loaf pan, cool to room temperature, and chill in the refrigerator overnight or until firm. Unmold from the loaf pan, cut into approximately ½ inch slices, and set on a cookie sheet. Reheat in a 350 degree F. oven for 10 minutes, until warm. For the Brown Herb Sauce, bring the stock to a boil in a large saucepan over moderate heat. Add the butter ands tir until completely melted. Add the tarragon, chives, dill and basil, stir 1 minutes, and remove from the heat. Cut the tortillas into feather shapes with scissors or a small paring knife. In a skillet over moderate to high heat, heat the oil until it almost reaches the smoking point. Using two forks, dip each tortilla feather into the hot oil, remove and blot with a paper towel. Spoon some Brown Herb Sauce onto each plate and place 2 slices of the Indian Bean Terrine in the center. Garnish with a Blue Cornmeal Tortilla Feather and a whole chive, and sprigs of fresh chervil.

Submitted By SAM LEFKOWITZ On 09-01-95

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