Wayne Gisslen

Terrine of Vegetables with Chicken Mousseline

Preparation info
    • Difficulty

      Medium

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
1 lb<

Method

Procedure

  1. Mix the chicken mousseline with the chopped herbs and the glace de volaille, if used.
  2. Cut the zucchini into strips ¼–½ in. (1 cm) wide. Blanch 2 minute