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Leek Terrine

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Preparation info
  • Makes

    12

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

Little short of magic: Take leeks (preferably the more delicate leeks of spring), simmer until tender, and use them to fill a mold. Press them down, and the next day you have a terrine. “Leeks have loads of natural gelatin,” says Jean-Georges. “I just tried to create a dish that took advantage of that.” To make this, you will need a narrow rectangular mold, approximately the same length as the leek

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