Seafood hors d'oeuvres platter
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Recipe by: aiche
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Main Ingredients:
Pasta and Crabmeat Terrine
Poached Oyster with Spinach
Wax Bean and Haricot Vert Salad
Cooking Preparation of the Recipe:
TO SERVE
Unmold pasta and crabmeat terrine; slice. Arrange slices on one side of platter; arrange oysters along other side. Spoon salad with small amount of vinaigrette down center of platter.
NOTES
Season: Year round
Food cost: Moderate to high
Special ingredients: Haricots vert is French for green beans.
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