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A basil salmon terrine. 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.
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.
Terrine may refer to: Terrine (cookware), a vessel for cooking a forcemeat loaf; Terrine (food), a forcemeat similar to pât ...
Forcemeat (derived from the French farcir, "to stuff" [1]) is a uniform mixture of lean meat with fat made by grinding or sieving the ingredients. The result may either be smooth or coarse.
Olive Terrine Loaf. Pickle & Pepper Terrine Loaf. Spiced Ham. Bacon: Canadian Style Uncured Bacon. Steakhouse Roasted Slab Bacon. Frankfurters: Uncured Pork & Beef Frankfurters.
Aspic with chicken and eggs. Aspic (/ ˈ æ s p ɪ k /) [1] or meat jelly is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients.These often include pieces of meat, seafood, vegetable, or eggs.
Pickle & Pepper Terrine Loaf. Spiced Ham. Bacon . Canadian Style Uncured Bacon. Steakhouse Roasted Slab Bacon. Frankfurters . Uncured Pork & Beef Frankfurters.
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