This is my buffet platter for four, made October 17, 2001 for my Final Practical Exam at Gulf Coast Community College. It includes an entree, a starch and a vegetable, covered in aspic gelee, and places on an orange aspic color sheet.
The starch (center) is a terrine of couscous, with puree of carrot, and asparagus in the center.
The entree is chicken gallantine with roasted red pepper, and chicken pate in the center, covered with sauce chaud-froid (detail, bottom right).
The vegetables are poached tournee of carrot, blanched asparagus tips, and blanched red pepper (detail, bottom left).
The color sheet is veal aspic with carrot puree. |
