Veal for Lunch

The terrine can be assembled completely (through step 7) up to 4 hours ahead and refrigerated. Bring to room temperature for 20 minutes before steaming. The cooked terrine can also be made 1 day ahead, cooled completely, and refrigerated in the bowl. Reheat by steaming for 20-25 minutes.

Store the cooked terrine covered in the refrigerator for up to 3 days. Serve cold, sliced, or reheat individual portions gently in a low oven (250°F) for 15 minutes. The terrine is traditionally served cold or at room temperature, making it ideal for picnics or buffets.