Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Checkerboard Terrine of Pork and Veal

Preparation info

  • 1

    1½ qt (1.5 L) terrine
    • Difficulty

      Complex

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Panade
Crustless firm white bread<

Method

Procedure

Day 1: Fabrication and Pre-Seasoning

  1. Prepare the panade:

    1. Tear the bread into large crumbs and place in a small container.
    2. Mix in the half-and-half and cover the container. Refrigerate at least 1 hour.

  2. Prepare the internal garnishes: