Avocado Terrine

---------- Recipe via Meal-Master (tm) v8.02

Title: AVOCADO TERRINE
Categories: Appetizers, Fruits
Yield: 6 servings

--Terrine Mix--
4 Avocado peeled, seeded
-mashed.
2 t Dijon Mustard
1 t Worcestershire sauce
Lemons to Squeeze
1/2 pt Whipping Cream
1 Avocado peeled, rubbed with
-lemon and sliced 1/2 inch
-thick.
--Sauce--
3 Medium or 4 Large ripe
-plum tomatoes, peeled and
-seeded
Squeeze of Lemon Juice
1 oz Heavy Cream
Fresh Basil
--Garnish--
3 Medium shrimp per serving.
-peeled, deveined, lightly
-poached.
2 Basil Leaves (whole)

As you cut avocados drizzle lemon juice on them so that they will not
darken. Mash avocados in a bowl and add the mustard and worcestershire
sauce.
In a separate bowl lightly whip the 1/2 pint of whipping cream. The cream
should be a little loose, soft peak stage is the technical term. Fold cream
into avocado mixture.
Place parchment paper in a standard bread pan so that there is enough
paper
to cover the top of the filled terrine. Spray the parchment with release
spray. Fill the terrine with 1/2 of the mixture, and refrigerate for 20 to
30
minutes. Remove terrine from refrigerator, slice the extra avocado and
drizzle lemon juice on it to keep it from darkening, place the slices on
the
top of the chilled mixture. Pour other 1/2 of the avocado melange on top.
Drizzle some lemon juice on top and fold parchment paper over top.
Refrigerate for 35 to 40 minutes. While the terrine is chilling, peel
devein
and barely poach the shrimp, let the shrimp cool in the poaching liquid if
possible. Set the shrimp aside for the garnish. Separate nice looking basil
leaves for garnish.
Prepare the sauce; roughly cut the tomato into bite size pieces, place in
a
small frying pan or saucepan and stew them slightly. Add a little lemon
juice
and the cream, mix in a few stray leaves of the basil cut into strips. The
goal is to quickly cook off some of the liquid. Let this sauce cool to room
temperature or below before saucing the dishes.
To unmold, sit the terrine in some warm water for 1 minute or less, and
unmold onto a platter. Slice into 3/4 inch thick pieces and place the
shrimp
and basil on the plate with the terrine. Spoon some of the basil rich sauce
over the top.

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