Wayne Gisslen

Veal and Ham Terrine

Preparation info
    • Difficulty

      Medium

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
2 lb<

Method

Procedure

  1. Prepare the forcemeat according to the recipe. Refrigerate it until very cold.
  2. Cut the veal, ham, and fatback for the garnish into strips about ¼ in. (6