Photo: Sorin Gheorghita
Sainte-Maure, Basil and Fresh Herb Terrine Recipe
8 ingredients
8 to 10 servings as an appetizer
openrecipes
This recipe from Chef Stéphane Reynaud's new book, Terrine, proves that these dishes need not be difficult. Requiring no more effort than some slicing and rearranging...
Estimated Nutrition (whole recipe, rough)
375
Calories
8g
Protein
37g
Fat
4g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Walnut | 1 walnut half (4g) | 26 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100 g / 3 1/2 oz (7 tablespoons) slightly salted butter, softened
- 1/2 shallot, finely chopped
- 4 fresh chives, finely chopped
- 1 tablespoon walnut oil
- 1/2 teaspoon coarsely ground black pepper
- 1 fresh Sainte-Maure or other goats’ cheese
- 4 fresh basil leaves
- Sea salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes