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Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Provençal Terrine of Rabbit with Beet Salad

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Preparation info
    • Difficulty

      Easy

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

Components

Method

Procedure

Plating

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

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