Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Provençal Chèvre and Vegetable Terrine

Preparation info

  • 1

    3½ x 4 x 12 in terrine
    • 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

Ingredients U.S. Metric
Green beans, trimmed 6

Method

Procedure

Preparation

  1. Bring about 1 gal (4 L) water to the boil and prepare a bowl of ice water.
  2. Blanch the beans à poin