I am not a terrine “person” but this (and the next one) are fantastic if you really want terrine dishes (the only question I have is why 16 cups of stock is required JUST to poach the fish). Anyway, here you go (will try to get a little more caught up on my postings):

Terrine de Lotte (Monkfish Terrine)


6 or 7 skinless, boneless fillets of firm-fleshed fish, preferably monkfish, about 2 1/2 pounds
16 cups court-bouillon (see recipe)
12 large eggs, about 3 cups of yolks and whites
2 1/2 tablespoons tomato paste
4 teaspoons Cognac
Pinch of cayenne pepper
1 teaspoon paprika
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon butter at room temperature
Spinach mayonnaise (see recipe)

The court-bouillon


2 or 3 carrots, about 1/3 pound
1 leek, about 1/4 pound
3 ribs celery, about 1/4 pound, trimmed
1 small onion, about 1/4 pound, peeled and chopped
12 tail ends of parsley
1/2 teaspoon dried thyme
1 bay leaf
10 anise seeds
1 clove garlic, peeled
1 sliver lemon peel
Salt to taste if desired
12 peppercorns, lightly crushed
1 cup dry white wine
12 cups water

The spinach mayonnaise


1/4 pound spinach, tough stems and blemished leaves removed
Salt to taste if desired
1 cup mayonnaise, preferably homemade
Lemon juice to taste