Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Checkerboard Terrine of Pork and Veal with Micro Greens and Red Plum Coulis

Name: Checkerboard Terrine of Pork and Veal with Micro Greens and Red Plum Coulis
Cuisine: American
Ingredients: 3 oz (90 g) Crisp baguette or other French bread; 1½ fl oz (45 mL) Red Plum Coulis, in squeeze bottle; 3 oz (90 g) Crisp baguette or other French bread; ½ fl oz (15 mL) Lemon Vinaigrette; 4 oz (120 g) Checkerboard Terrine of Pork and Veal; ½ oz (15 g) Micro greens

Preparation info

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

½ oz (15 g) Micro greens
½ fl oz (15

Americas
United States
Starter

Method

Procedure

Finishing and Plating

Toss the micro greens with the vinaigrette and mound them on the back left of a cool 10-in. (25-cm) p