Spinach-carrot terrine with red pepper-tomato sauce pt 2
6 -8 serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| See part 1 | ||
Directions
9. 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@...> on Mar 06, 1998
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