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Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Triangle Terrine of Lobster Plate Presentation

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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

  • 1 oz (30 g) Watercress
  • 2 slices Triangle Terrine of Lobs

Method

Procedure

Plating

  1. Place a bouquet of watercress on the back left of a cool 10-in. (25-cm) plate.
  2. Lean a terrine slice again

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