-
1
Preheat the oven to 350 degrees.
-
2
Grease a 5-by-12-inch or 4-by-10-inch terrine pan, and then line it with plastic wrap.
-
3
Bring a pot half full of water with a tablespoon of salt to a boil, add the leeks, and boil for 10 minutes, or until fork-tender.
-
4
Remove them gently from the water, and plunge them into ice water for about 10 minutes.
-
5
Drain well, pat very dry, and cut the leeks in half lengthwise.
-
6
Saute the mushrooms in the butter in a small frying pan, seasoning them with salt and pepper to taste, until they are golden brownabout 5 minutes.
-
7
Spread half the cooked mushrooms and any remaining butter evenly in the bottom of the prepared terrine.
-
8
Pour the milk into a large bowl.
-
9
Dip the bread in the milk and squeeze gently to remove the excess liquid.
-
10
Place the bread, the eggs, the cream, 1 teaspoon salt, 1/4 teaspoon pepper, the nutmeg, and the cayenne pepper in the bowl of a food processor equipped with the steel blade.
-
11
Puree until creamy and uniform, and pour about a third of the mixture into the terrine.
-
12
Press half of the leeks gently lengthwise into the terrine, cover with another third of the batter, and scatter on the remaining mushrooms.
-
13
Repeat, using up the remaining leeks and remaining batter.
-
14
Cover the terrine with aluminum foil, and place it in a baking pan filled with enough boiling water to come halfway up the sides of the terrine.
-
15
Bake for about 60 minutes, or until set and no longer wobbly in the center.
-
16
Once it is cool enough to handle, unmold the terrine by flipping it over onto a serving plate.
-
17
Slice, and serve warm or at room temperature.
-
18
You can also cut the terrine into about ten slices in the mold.
-
19
Then, when ready to serve, just microwave the slices and serve on individual plates.
