---------- Recipe via Meal-Master (tm) v8.02
  
       Title: AVOCADO TERRINE
  Categories: Appetizers, Fruits
       Yield: 6 servings
  
            --Terrine Mix--
       4    Avocado peeled, seeded
            -mashed.
       2 t  Dijon Mustard
       1 t  Worcestershire sauce
            Lemons to Squeeze
     1/2 pt Whipping Cream
       1    Avocado peeled, rubbed with
            -lemon and sliced 1/2 inch
            -thick.
            --Sauce--
       3    Medium or 4 Large ripe
            -plum tomatoes, peeled and
            -seeded
            Squeeze of Lemon Juice
       1 oz Heavy Cream
            Fresh Basil
            --Garnish--
       3    Medium shrimp per serving.
            -peeled, deveined, lightly
            -poached.
       2    Basil Leaves (whole)
  
    As you cut avocados drizzle lemon juice on them so that they will not
   darken. Mash avocados in a bowl and add the mustard and worcestershire
   sauce.
   In a separate bowl lightly whip the 1/2 pint of whipping cream. The cream
   should be a little loose, soft peak stage is the technical term. Fold cream
   into avocado mixture.
    Place parchment paper in a standard bread pan so that there is enough
   paper
   to cover the top of the filled terrine. Spray the parchment with release
   spray. Fill the terrine with 1/2 of the mixture, and refrigerate for 20 to
   30
   minutes. Remove terrine from refrigerator, slice the extra avocado and
   drizzle lemon juice on it to keep it from darkening, place the slices on
   the
   top of the chilled mixture. Pour other 1/2 of the avocado melange on top.
   Drizzle some lemon juice on top and fold parchment paper over top.
   Refrigerate for 35 to 40 minutes. While the terrine is chilling, peel
   devein
   and barely poach the shrimp, let the shrimp cool in the poaching liquid if
   possible. Set the shrimp aside for the garnish. Separate nice looking basil
   leaves for garnish.
    Prepare the sauce; roughly cut the tomato into bite size pieces, place in
   a
   small frying pan or saucepan and stew them slightly. Add a little lemon
   juice
   and the cream, mix in a few stray leaves of the basil cut into strips. The
   goal is to quickly cook off some of the liquid. Let this sauce cool to room
   temperature or below before saucing the dishes.
    To unmold, sit the terrine in some warm water for 1 minute or less, and
   unmold onto a platter. Slice into 3/4 inch thick pieces and place the
   shrimp
   and basil on the plate with the terrine. Spoon some of the basil rich sauce
   over the top.
  
 -----