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1. Have ready a 1-qt (1-L) terrine mold. For ease of unmolding, line with plastic lm. 2. Trim the stems from the spinach and wash it well in several changes of water. Cook in boiling, salted water until done, about 2 minutes, and drain. Rinse under cold water to cool. Drain. Squeeze dry. 3. Chop the spinach into ne pieces by hand or in a food processor. 4. Sweat the shallots in butter until soft. Add the spinach and cook slowly until quite dry. Cool thoroughly but do not chill. 5. Soften the gelatin in the stock, then heat until it is dissolved. Cool and stir into the spinach. Add salt to taste. 6. Quickly whip the cream until it forms soft peaks. Immediately fold it into the spinach mixture. Pour it into the mold and smooth with a spatula. Chill until set. 7. Steam the cauli ower and turnips until they are tender. Pur e in a food processor. For the smoothest texture, force the pur e through a sieve. Mix the vegetables together. Heat slowly in a large saut pan to dry out the pur e slightly. Cool thoroughly, but do not chill. 8. Repeat steps 5 and 6 to make the white mousse. Pour it into the mold on top of the green mousse. Chill. 9. Trim, cook, and pur e the carrots in the same way, and dry the pur e as above. Repeat steps 5 and 6 to make the orange mousse, and add it to the terrine (see Figure 27.8). Chill until set rm. 10. Unmold the terrine and slice to serve. Garnish as desired and serve with an appropriate cold sauce.

Questions about who cares and why bring you right back to the buyer perceptions of value that are so central to your sales strategy. When you think about the value your services offer to clients, bottom-line business

Additions to Chicken Salad: Add any of the following ingredients to the basic recipe: 6 oz (175 g) broken walnuts or pecans 6 hard-cooked eggs, chopped 8 oz (225 g) seedless grapes, cut in half, and 3 oz (90 g) chopped or sliced almonds 8 oz (225 g) drained, diced pineapple 8 oz (225 g) diced avocado 1 lb (450 g) peeled, seeded, diced cucumber, substituted for 1 lb of the celery 8 oz (225 g) sliced water chestnuts Substitute 28 diced hard-cooked eggs for the chicken in the basic recipe.

Later in this chapter, in the section titled A Five-Step Design Process, you can work through a case study for Collectible Mini Cars that consists of five tables.

The model presented above shows how RAROC has to be constructed so that it can be compared to the cost of equity capital as determined for example, by the CAPM. RAROC therefore assumes that economic capital is compensated by the market and that it is the correct risk measure. Only then are decisions based on RAROC versus REh consistent with maximizing value. However, this assumes that the riskiness of the economic capital is the same as that of the bank s equity capital64 and that hence economic capital has to earn the same returns as the equity capital. Given the discussion in the previous chapter and that economic capital is assumed to be invested in a reserve pool to guarantee a certain default probability, this seems unlikely to be the case. Additionally, and as pointed out for instance by Johanning, economic capital determined on a VaR basis is incompatible with the maximization of expected utility in the neoclassical world. Therefore, RAROC is not a suitable internal performance measure in all circumstances.65

What derivatives the manager uses and why; Losses that could result from use of those derivatives in a volatile, illiquid market; and The manager s approach to risk control.

6. 7. 8.