Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Terrine de Campagne with Mustard and Cornichons

Name: Terrine de Campagne with Mustard and Cornichons
Cuisine: American
Ingredients: ¼ oz (7 g) Vine-ripe tomato wedge; 3½-oz (15-g) Small cornichon pickles; ½ fl oz (15 mL) Dijon mustard, in squeeze bottle; 3 oz (90 g) Crisp baguette or other French bread; 1¼ oz (7 g) Romaine lettuce leaf; 4 oz (120 g) Terrine de Campagne, in 2 slices; 3 oz (90 g) Crisp baguette or other French bread

Preparation info

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

1¼ oz (7 g) Romaine lettuce leaf
4 oz (120

Americas
United States
Starter

Method

Procedure

Plating

Place the romaine leaf on the back left of a cool 10-in. (25-cm) plate.
Overlap the terrine slices on the