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St Andrew's Vegetable Terrine
Book Information
The Professional Chef (8th Edition)
Page: 1038
Ingredients
Bell Pepper
Carrot
Chicken Breast
Egg White
Ground Cardamom
Heavy Cream
Herbs
Nutmeg
Powdered Gelatin
Spinach
White Pepper
Yellow Turnips
Zucchini or Yellow Squash
Tags
Charcuterie and Garde Manger