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AVOCADO AND TARRAGON TERRINE

Scald the milk.  Place the egg yolks in a mixing bowl and season with salt and pepper.  Pour the milk into the eggs and whisk to combine.  Return the egg mixture to the saucepan and cook over a very low heat stirring constantly with a wooden spoon until thickened. Do not allow mixture to boil.  When thickened, remove pan from heat and stir in the gelatin.  Cool slightly.  Peel and seed 4 of the avocadoes and scoop out their flesh.  PurŽe the avocado flesh in a food processor and stir it into the custard, along with the tomatoes.  Add several drops of Tabasco.  Peel and dice the remaining avocadoes.  Oil a rectangular terrine and place a layer of the tomato-avocado mixture in the base.  Top with a layer of diced avocadoes.  Repeat layers, finishing with the tomato-avocado mixture.  Chill for 3 hours.  To make the sauce, stir the tarragon into the lemon juice and season with salt and pepper.  Serve the terrine cold accompanied by the sauce.
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8 avocadoes
8 egg yolks
2 cups milk
2 tbsp gelatin
1 tomato, seeded and diced
Tabasco sauce, to taste
salt, pepper

For the sauce:
1/4 cup lemon juice
10 tarragon leaves
salt, pepper
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15
mn
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25
mn
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Ile-de-France
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Appetizers
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Pouilly-fumŽ
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