an overly dense mixture.
Portions instead of the whole mold: you can assemble the meat in portions (very practical for a buffet service), by coating each piece with the frosting and letting it set.
Sides that go well (and that respect the cold)
A warm (or chilled) potato salad with a light vinaigrette: melting/cutting contrast.
A young chicken salad with a lemon vinaigrette: the parsley and herbs spring up.
A country bread and sweet mustard: perfect for unmasking.
Chair dressing (goal: clean trenches, shiny look)
Serve on a white
