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Gathered
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Multiple sizes for restaurant-style plating — tartare, rice, salad
Round rings for perfectly shaped fried eggs and small pancakes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stack and shape — tartare towers, timbales, layered salads
Enameled cast iron terrine — pâtés, vegetable terrines, foie gras
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Multiple sizes for restaurant-style plating — tartare, rice, salad
Round rings for perfectly shaped fried eggs and small pancakes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stack and shape — tartare towers, timbales, layered salads
Enameled cast iron terrine — pâtés, vegetable terrines, foie gras
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Combine all ingredients except eggs in a large bowl; mix well and set aside. Beat eggs until frothy and thickened. Gently fold eggs into carrot mixture. Spoon mixture into a well buttered 1 1/2-quart rind mold. Bake in a preheated 350° gas oven 45 minutes. Remove from oven; cool slightly. Invert carrot ring onto serving platter. Yield: 8 servings.