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A terrine (French pronunciation:), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie.
A Sèvres soup tureen and tray. Sèvres porcelain, National Gallery of Victoria, Australia Silver-gilt tureen, Paris, 1769–70 An Émile Gallé (1846–1904) tureen A tureen is a serving dish for foods such as soups or stews, often shaped as a broad, deep, oval vessel with fixed handles and a low domed cover with a knob or handle.
An entire foie gras (ready for cooking in a terrine) A Moulard duck foie gras torchon with pickled pear. In France, foie gras exists in different, legally defined presentations, ordered by expense: [51] foie gras entier ("whole foie gras"), made of one or two whole liver lobes; either cuit ("cooked"), mi-cuit ("semi-cooked"), or frais ("fresh");
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This recipe can last for a week at room temperature or up to three months in the freezer, so they can also serve some when guests come over to see the new family member. Get the Spicy Chex Mix recipe.
A sprinkle of dried fruit serves as a counterpoint to the warm curry spices. Serve with brown rice or naan, if desired. View Recipe. Ginger-Turmeric-Carrot Shots.
The French word for a person who practices charcuterie is charcutier.The etymology of the word is the combination of chair and cuite, or cooked flesh.The Herbsts in Food Lover's Companion say, "it refers to the products, particularly (but not limited to) pork specialties such as pâtés, rillettes, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also ...
Head cheese, Elizabeth's restaurant, New Orleans Head cheese (Dutch: hoofdkaas) or brawn is a meat jelly or terrine made of meat. [1] Somewhat similar to a jellied meatloaf, [1] it is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic.