Hey chef!
I was wondering if you have any tips on serving a great vegetable terrine hot, anything knowledge you might have when comeS to really getting that thing to stick together perfectly. I want to do a simple vegetable terrine with grilled eggplant, bell peppers, yellow squash and zucinni, basil, spices and prob a mild goat cheese. Real simple.
But in my neck of the woods I always strike out on trying to serve anything much more than a shrimp cocktail cold. I really want to do a vegetable terrine, but want to serve it warm maybe with a fish special...
Any words of advice
DL