Wayne Gisslen

Terrine of Vegetables with Chicken Mousseline

Preparation info
  • Yield:

    2

    lb
    Appears in
    Professional Cooking: 10th Edition
    Professional Cooking

    By Wayne Gisslen

    Published 2025

    • About

    Ingredients

    U.S. METRIC INGREDIENTS

    Method

    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 minutes in salted water, drain, and chill.
    3. Char and peel the red pepper. Cut it into strips.
    4. Cut the carrots into strips like the zucchini. Blanch 3 minutes, drain, and chill.
    5. Blanch the g

    Per 1 ounce (28.35 g): Calories, 60; Protein, 4 g; Fat, 5 g (67% cal.); Cholesterol, 25 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 90 mg.

    Photos