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[cabrales]

Leslie -- Your book notes "Boulud is known as a master of classic terrines and ballottines, and his range in the garde-manger is tremendous, from a painterly presentation of tuna carpaccio with crispy sweetbreads, set off by a garnish as miraculously simple as celery leaves, to a lusty ballottine of duck foie gras with rhubarb confit, spiced hazelnuts, and a tangle of upland cress."

Please consider further discussing Boulud's utilization of terrines and ballottines. Note I have not reviewed any of Boulud's cookbooks.