Layered walnut yogurt terrine from The Best of Gourmet 1987 by Gourmet Magazine Editors

  • scallions
  • crème fraîche
  • walnut oil
  • tomatoes
  • walnuts
  • yogurt
  • white pepper
  • gelatin powder

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can be made 2 days ahead and chilled. Can substitute heavy cream for crème fraîche.

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