Vegetable and Liver Terrine

A terrine is usually a cold molded meat, fish or vegetable dish. Often you can find it with aspic, which holds the ingredients together when the terrine is cold and not cooked.
A terrine is also an earthenware cooking dish with vertical sides and a tightly fitting lid, generally oblong or oval.

If you prefer this dish vegetarian, you may omit the liver part and just layer the roasted vegetables.


  • 2 Egglants
  • 2 Bell peppers (1 red and 1 yellow)
  • ½ small Onion
  • 2 cloves or garlic
  • 2 table spoons of chopped capers
  • ¼ Bunch dill
  • 2 Bay leaves
  • 250g Veal liver
  • ½ Bottle red wine
  • 125g Mascarpone cheese
  • Extra virgin Olive Oil
  • 50g Butter
  • 2 sheets Gelatin
  • 1 Teaspoon sugar
  • Salt & Pepper to taste


  • Set the oven to Grill
  • Cut the eggplants lengthwise in 1 cm thick slices
  • Cut the bell peppers in quarters
  • Sprinkle with olive oil, salt & pepper and grill on both sides until golden brown and soft, remove from oven and set aside
  • Chop the capers and chives and mix them with the mascarpone cheese and set aside
  • Heat the butter in a frying pan
  • Roughly chop the onions and liver
  • Add the chopped onions to the butter and sauté for a few minutes, add the liver and fry for another few minutes until liver is done.
  • Use a food processer to make a mousse out of the mixture
  • In another pan heat the red wine and cook with the bay leaves, sugar & salt. Add the gelatin (as instructed) and simmer.
  • Use a terrine dish and lay plastic wrap against the bottom and sides, leaving some extra hanging over the dish.
  • Place bay leaves on the botton and add wine
  • Place a layer of peppers into the dish, then layer the eggplants eggplants, the liver mixture, and continue layering until you finish the vegetables, spread the mascarpone mixture between the remaining layers of vegetables.


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