SC - Reference Help-kinda long-sorry

[Bluffratt@aol.com]

Thanks for all of the replies to my misposted leek question.

Since you all were nice enough to answer that misaddressed question
(Before the friends it was supposed to did, even), I'm going to share
another interesting recipe...

This recipe is from a nonperiod source, but I suspect that it is perfectly
period, as it uses no non-period ingredients, tools, or methods, with the
exception of some plastic wrap, for which a number of period replacements
can no doubt be found.

The recipe is from _Cooking at Home With a Four-Star Chef_, by
Jean-Georges Vongerichten, and Mark Bittman.  Copyright is certainly
theirs.

You will need:  A narrow rectangular mold, approximately the same length
as your leeks, though you can trim th eleeks down to fit.  14" long by 3"
high should work fine.

LEEK TERRINE
5 to 6 pounds leeks (preferably the more delicate leeks of spring)
salt and freshly ground pepper. 
Any vinaigrette, or extra-virgin olive oil and lemon juice.
(Substitute Verjuice, or other sour citrus, perhaps)

Prep steps:
1) Set a large pot of salted water to boil.  Leaving the root ends of the
leeks intact, split the leeks almost to the root.  Trim off any hard green
part, and wash well.  Use string to tie the leeks into 4 bundles; this
will help prevent them from falling apart.  Plunge leeks into boiling
water and cook until very tender, about 20 minutes.  When done, a
thin-bladed knife will pierce them easily.

2) Drain the leeks and let them cool for about 5 minutes.  Line your mold
(14"x3"x3") with enough plastic wrap to fold over the top.

3) Trim the root ends from the leeks.  If the leeks are an inch thick or
more in diameter, split them in half; if not, leave them whole.  Make one
layer of leeks with the white ends facing towards you; then one with the
white ends away from you.  Repeat, alternating directions, until all leeks
are used.  You can go about an inch over the top of the mold, but no more.

4) Bring the plastic wrap up over the top of the leeks, but leave an
opening for liquid to run out.  Place a flat piece of wood (or heavy
cardboard) which will fit snugly inside the mold on top of the leeks.
Place two or three custard cups or ramekins on a baking sheet with a lip,
and invert the mold so that the wood or cardboard rests directly on the
cups; you want to elevate the mold a bit over the baking sheet so the
liquid drains away from the terrine.

5) Chill for 24 hours.  Invert the terrine so that it is right side up.
You will note that the leeks are packed almost as solid as a brick.

6) Invert the mold again, this time on a cutting board; then unmold, but
leave wrapped.  Trim ragged edges, and slice.  remove plastic bits from
each portion, sprinkle with salt and pepper, and dress with
oil/vinaigrette.

This will keep several days, wrapped and refrigerated.

- ----
My comments:

This recipe works, apparently, because of the amazing amount of natural
gelatin (pectin?) present in leeks.  It might be interesting to
intersperce some sort of flavoring, such as dried fruit, spices, or
garlic, in with the leeks.

I've prepared this mundanely with excellent results.

Any comments on using it in period?

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