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Message: Check out this article from Rick Robinson's web site: 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… http://www.rickandlynne.com/rick/go/home/1034
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