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8
portionsEasy
Published 1989
This recipe was prepared with a huge pike fresh out of the lake and green asparagus, which in the Savoie are a rarity. The terrine is served cold, so there is relatively a large amount of salt in the mousseline paste.
Prepare the mousse exactly as described in the preceding recipe, adding all the heavy cream in the food processor.
Line a 1½-quart rectangular terrine mold with parchment paper. Alternate three layers of mousse with two layers of small asparagus stems, starting and ending with a layer of mousse.