| 1 | Vegetable layers: in a small bowl, combine dry mushrooms and hot water to cover. |
| 2 | Let stand 30 minutes. |
| 3 | Drain. |
| 4 | While mushrooms are rehydrating, bring a large pot of water to boil. |
| 5 | Blanch vegetables in seperate batches in boiling water. |
| 6 | Blanch cabbage leaves 3 minutes, spinach leaves 1 minute, asparagus and red pepper strips 3 minutes, and carrots 4 minutes. |
| 7 | Plunge vegetables into ice water after blanching. |
| 8 | Drain. |
| 9 | Pat all blanched vegetables, mushrooms, and artichokes dry between 2 to 3 layers of paper towels, applying gentle pressure to squeeze out as much liquid as possible. |
| 10 | (spinach leaves should be opened out flat to assume the original shape). |
| 11 | Batter: in a medium bowl, combine eggs, ?cup buttermilk, parsley, thyme, tarragon, shallots, and salt and pepper to taste. |
| 12 | Whisk until blended. |
| 13 | This batter is overseasoned because it will season all the vegetables in the terrine). |
| 14 | Assembly of terrine: generously butter a 9x5x3" loaf pan. |
| 15 | Using a triangular-shaped cut, remove 1-2" of hard white stem from each cabbage leaf to make leaves more flexible. |
| 16 | Line sides, then bottom of pan with cabbage leaves, overlapping the leaves generously to form a leakproof "shell" and allowing leaves to extend well over the rim of pan. |
| 17 | (the tops of the cabbage leaves will be folded over the top of the finished terrine). |
| 18 | Pour ?cup batter over cabbage in bottom of pan. |
| 19 | Arrange asparagus spears lengthwise in pan, packing spears tightly together. |
| 20 | Add 2 layers of red pepper strips places crosswise in pan. |
| 21 | Pour in a little more batter, pressing peppers down gently. |
| 22 | Layer mushrooms over peppers. |
| 23 | Layer carrots lengthwise in pan. |
| 24 | Pour in a little more batter, pressing carrots down gently. |
| 25 | (pressing down each layer will raise the level of the batter). |
| 26 | Larer half the spinach leaves over carrots. |
| 27 | Add a layer of artichoke hearts over spinach, then a little more batter. |
| 28 | Gently press down artichoke hearts. |
| 29 | Top with a layer of remaining batter and pressing down each layer. |
| 30 | Fold ends of cabbage leaves over top of terrine. |
| 31 | Preheat oven to 350°F. |
| 32 | Cover loaf pan with buttered parchment paper cut to fit inside edge of pan. |
| 33 | Place loaf pan in a 13x9x2" baking pan. |
| 34 | Pour hot water around loaf pan to depth of 1". |
| 35 | Bake at 350°F for 2 hours until firm. |
| 36 | Remove from water bath. |
| 37 | Cook on rack (still covered with parchment paper) 2 hours. |
| 38 | Refrigerate, still covered, overnight. |
| 39 | Tomato sauce: in blender, combine chopped tomato, ?cup buttermilk, tomato paste, cayenne pepper, garlic, and salt and pepper to taste. |
| 40 | Blend until smooth. |
| 41 | To serve: loosen edges of terrine with knife. |
| 42 | Invert on a serving platter. |
| 43 | Cut cold terrine in crosswise slices with a serrated knife. |
| 44 | Spread a thin layer of tomato sauce on each serving plate. |
| 45 | Arrange slices of terrine over sauce. |
