Rick's Ramblings

Friday, December 19, 2008

Vegetable Terrine

Let’s start off with the Vegetable Terrine. I’ve only made this once at that was at Sylvie Lallemand’s home-based cooking school in Provence. I recall that it was beautiful and made a good side-dish for a seafood recipe. For Christmas dinner, I’ll serve it as a side-dish with our duck, so may skip or modify the recommended sauce. Since this needs to set overnight in the fridge, I’ll make it on Wednesday. Obviously, I’ll update this post with photos next week.

Recipe for Vegetable Terrine

I’ll put a photo here, once it is made!

Update: Here is the promised photo:

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