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Ingredients
Components
- 1 Triangle Terrine of Lobster
- 1 qt (1 L) Seafood Aspic for Coating, optional
Method
Procedure
Finishing and Presentation
- Unmold the terrine onto a cutting board.
- Use a sharp knife to trim off the ends. Wipe the knife with a clean, damp towel between cuts. Cut the terrine into 36 perfect ½-in. (1.25-cm) slices.
- If you choose to glaze the slices with aspic, place them on a rack set over a
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