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VEGETABLE TERRINE
Grill the bell peppers in the oven, peel them, remove the seeds and cut them into thin strips. Peel the eggplant, cut them into thin slices lengthways, fry them in the goose fat, then drain. Finely slice the zucchini and fry them in the same pan, in the goose fat, then drain. Thinly slice the onions and soften them in a pan. Put the eggplant, the zucchini and the onions onto a cloth, covering them with a second cloth to drain all their fat. Season with salt and pepper. Peel the tomatoes, seed and quarter them. Pour 1/4 inch of aspic jelly in a terrine and refrigerate. When set, decorate the base with zucchini slices and red pepper strips. Fill the terrine with alternating layers of all the vegetables and chopped herbs. Pour the aspic jelly over the terrine and put in the refrigerator overnight. Unmold the vegetable terrine over a bed of lettuce leaves and serve with a herb vinaigrette.
