Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Provençal Terrine of Rabbit with Beet Salad

Name: Provençal Terrine of Rabbit with Beet Salad
Cuisine: American
Ingredients: 2 slices Provençal Terrine of Rabbit, 2 oz (60 g) each; 1 oz (30 g) Roasted Beets in Mustard Vinaigrette, made with julienne beets; 1½ tsp (7 mL) Bright Green Basil Oil, in squeeze bottle; 1½ tsp (7 mL) Beet Oil, in squeeze bottle; 1 oz (30 g) Roasted Beets in Mustard Vinaigrette, made with julienne beets

Preparation info

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

2 slices Provençal Terrine of Rabbit, 2 oz (60 g) ea

Americas
Europe
United States
France
Starter
Mediterranean

Method

Procedure

Plating

Place the terrine slices upright on the left side of a cool 10-in. (25-cm) rectangular plate.
Mound the b