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
- spinach
- asparagus
- carrots
- ground cayenne pepper
- heavy cream
- leeks
- tarragon
- eggs
- salmon
- sea scallops
- white pepper
- lemon juice
-
EYB Comments
Must be refrigerated for one day.
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.