Vegetable and Cheese Terrine

To make the terrine: remove the thick skin from the smoked Chester breast and cut it into cubes. Reserve

Butter a 28.5 x 11.5 x 7 cm English muffin tin and line the bottom and sides with parchment paper

Butter again and reserve

Blanch each of the vegetables separately until they are cooked but still crisp, then shock them in cold water

Drain and set aside

Drain the vegetables again, then combine them in a large pot and cook over low heat, stirring constantly until dry. Reserve

Sift the flour into a large bowl, making a hole in the center and adding 1/2 cup of milk, salt, and black pepper

Mix well

Add the eggs and whisk

Add the remaining milk and mix well with the vegetables

Pour into the prepared muffin tin, pressing down firmly

Tap the mold on the counter to eliminate air

Cover with greased aluminum foil and place in a larger baking dish filled with enough boiling water to come halfway up the terrine

Bake for 1 1/2 hours at moderate heat (180°C) or until a skewer inserted into the center comes out clean

Let cool to room temperature for 2 hours, then refrigerate for 4 hours or overnight

Remove from refrigerator and run knife around mold

Turn out terrine

Decorate with chive mayonnaise

To make the mayonnaise: combine in a medium bowl yolk, mustard, vinegar, salt, and black pepper

Add olive oil and vegetable oil slowly (in a thread) while whisking constantly

Add chopped chives and use

Serves 10-12 people.