This started as a March of Dimes sample. Its a really easy and tasty little terrine. After the March of dimes, it was put on our banquet menu which is why I made this one. Its a chicken mousse, re-hydrated cherries and roasted duck terrine. I rolled the terrine, just after it was poached in crushed pistachios. Though not in the picture, it will be served with a chive creme friache and strawberry balsamic. Its nice and its gotten a pretty good response.
The Ruby -
1 year ago