How to make
To make the terrine more tasty, it is best to lightly fry all the vegetables in heated olive oil in the following order - chopped leeks, carrots, mushrooms, peas, finely chopped zucchini and broccoli, split into small florets.
Do not let them stew too much, only enough to be slightly tender. Mix with salt and other spices to taste and transfer to a terrine cooking dish with an oval oblong shape or an oblong cake form. Beat the eggs together with the cream, a pinch of salt, the baking soda and flour.
Pour this mixture over the vegetables and gently stir for the liquid to distribute evenly. Put the dish to bake at 330°F (165 °C) until ready, finally sprinkle it with small pieces of bacon and grated cheese. Return to a high heated oven to catch a golden crust.
