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Most terrines contain a large amount of fat, although it is often not the main ingredient, and pork; many terrines are made with typical game meat, such as pheasant and hare. [7] In the past, terrines were under the province of professional charcutiers , along with sausages, pâtés, galantines , and confit . [ 8 ]
Both the Dictionnaire de l'Académie française and the Oxford English Dictionary (OED) date the term back to the 12th century. The former gives the original meaning as a "culinary preparation consisting of minced meat or fish surrounded by dough and baked in the oven"; [1] the OED's definition is "a pie or pastry usually filled with finely minced meat, fish, vegetables, etc." [2] The French ...
Charcuterie hanging in a French shop. Charcuterie (/ ʃ ɑːr ˈ k uː t ər i / ⓘ, shar-KOO-tər-ee, also US: / ʃ ɑːr ˌ k uː t ə ˈ r iː / ⓘ, - EE; French: [ʃaʁkyt(ə)ʁi] ⓘ; from chair, 'flesh', and cuit, 'cooked') is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily ...
Three kinds of charcuterie are forcemeats (spreadable meats like pâtés and terrines), sausages, and salumi (Italian meats). This article originally appeared on Goldbelly.com and was syndicated ...
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.
Best: Nature’s Own Thick-Sliced White Bread. $2.97 . While the majority of the white bread brands I tried were extremely similar, the top two sit in a major league of their own.
Gascony and Périgord cuisines includes pâtés, terrines, confits and magrets. This is one of the regions notable for its production of foie gras, or fattened goose or duck liver. The cuisine of the region is often heavy and farm-based. Armagnac is also from this region, as are prunes from Agen. [12]: 259, 295
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");