Fish terrine (Terrine de poisson) from Wolfgang Puck's Modern French Cooking For The American Kitchen: Recipes From The James Beard Award-Winning Chef-Owner of Spago (page 29) by Wolfgang Puck

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

Accompaniments: Mayonnaise légère; Mayonnaise cresson

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

    Must be refrigerated for one day.

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