Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Spring Vegetable Seafood Terrine

Preparation info

  • 1

    11½ x 3½ x 3½ in . (29 x 9 x 9-cm) 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
Leeks 12

Method

Procedure

Preparation

  1. Preheat an oven to 300°F (150°C).
  2. Bring a large pot of water to the boil. Prepare a bowl of ice water. Line a full sheet tray with clean, dry, lint-free towels. Prepare a terrine wei