Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Confetti Vegetable Terrine

Preparation info
  • About

    2½ lb

    • 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
White Poultry Aspic for Slicing

Method

Procedure

Preparation

  1. Place a 1½-qt (1.5-L) terrine form in the freezer at least 15 minutes.
  2. If necessary, melt the aspic a