INGREDIENTS

INSTRUCTIONS

1998    
To serve, invert onto a platter, then turn upright. Pour half the
sauce around the terrine and serve warm, accompanied by the remaining
sauce. Or slice the terrine and serve on individual plates surrounded
by the sauce.  From American Bistro: Great Recipes in the New Cooking
Tradition, by  Diane Rossen Worthington (Chronicle Books).  Posted to
recipelu-digest by Sandy <sandysno@pctech.net> on Mar 06,

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