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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.
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.
The term chaudfroid means "hot cold" in French, referring to foods that were prepared hot and served cold. Aspic was used as a chaudfroid sauce in many cold fish and poultry meals, where it added moisture and flavour to the food. [4] Carême also invented various types of aspic and ways of preparing it. [5]
German food is more than a mere mix of beer, sauerkraut and sausage. Done well, it is rich, hearty and delicious. Check out our list of Germany’s 20 best foods.
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 ...
October means one thing to die-hard fall fans: Oktoberfest. A time for German-influenced fun—in the form of eating, drinking and dancing. In fact, no one's stopping you from strapping on a pair ...
Once upon a time, German food was among the most respected cuisines in the world. While it lacked the refinement of French food or the exuberance of Italian, the rich, warmly-accented cuisine was ...
Terrine may refer to: Terrine (cookware), a vessel for cooking a forcemeat loaf; Terrine (food), a forcemeat similar to pât ...