Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Rillettes Garni

Name: Rillettes Garni
Cuisine: American
Ingredients: 5 oz (150 mL) 1 ramekin Rillettes de Tours or its variations; 1½ oz (45 g) Mesclun or spring mix; 1½ oz (45 g) Mesclun or spring mix; ¾ fl oz (22 mL) Classic French Vinaigrette; 2 oz (60 g) Vine-ripe tomato; 3 Cornichon fans; ½ oz (15 g) Niçoise olives; 3 oz (90 g) Crisp baguette or French-style dinner rolls; 3 oz (90 g) Crisp baguette or French-style dinner rolls

Preparation info

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

5 oz (150 mL) 1 ramekin Rillettes de Tours or its variations

Americas
Europe
United States
Starter

Method

Procedure

Plating

Place the ramekin of rillettes on the left side of a cool 12-in. (30-cm) oval plate.
Toss the greens with the vinaigrette and mound them on the back of the plate.
Cut the tomato into 3 wedges and fan them against the greens.
Fan the cornichons in front of the tomatoes.