What you can prepare ahead of time

Up to 1 week ahead: Prepare the Chicken Stock (if making your own).
Up to 3 days ahead: Prepare the Beef Terrine. Wrap in plastic and refrigerate.
Up to 1 day ahead: Make the Curried Cream of Cauliflower and Apple Soup. Cool, then cover and refrigerate. Reheat over medium heat.

Early in the day: Prepare the apple garnish for the soup. Reheat in the top of a double boiler. Make the Horseradish Sauce. Make the Apricot Tarts. Do not cover them with pastry or unmold them until just before serving.
Daniel Boulud when he was a sous-chef at the Polo restaurant in New
.Although very young at the time, he was already an accomplished chef, – egun his training as a fourteen-year-old apprentice in France.
aught his first demonstration class when he became the executive chef at  rince, the French-style restaurant at New York’s Hotel Plaza Athenee. We _ awed by his abilities. Now owner of his own restaurant, Daniel, on the ~ of Manhattan, Chef Boulud always puts a great deal of thought into the-alls and tricks he shares with home cooks. Consequently, we are consis- ir.rilled by his classes. His support of the efforts of De Gustibus has been a rour students in understanding what great French cooking is all about.