-
cuisine devoted to
prepared meat products, such as bacon, ham, sausage,
terrines, galantines, ballotines, pâtés, and confit,
primarily from pork. Charcuterie...
- A
terrine (French pronunciation: [tɛ.ʁin]), in
traditional French cuisine, is a loaf of
forcemeat or a****,
similar to a pâté, that is
cooked in a covered...
- Look up
terrine in Wiktionary, the free dictionary.
Terrine may
refer to:
Terrine (cookware), a
vessel for
cooking a
forcemeat loaf
Terrine (food), a...
- A
terrine is a
glazed earthenware (terracotta,
French terre cuite)
cooking dish with
vertical sides and a
tightly ****ing lid,
generally rectangular or...
- and the
mixture is
cooked in a dish (called a
terrine), it is pâté en
terrine,
often abbreviated to
terrine or pâté,
terms used
interchangeably in both...
-
numerous items found in charcuterie,
including quenelles, sausages, pâtés,
terrines, roulades, and galantines.
Forcemeats are
usually produced from raw meat...
- Head
cheese (Dutch: hoofdkaas) or
brawn is a meat
jelly or
terrine made of meat.
Somewhat similar to a
jellied meatloaf, it is made with
flesh from the...
-
served with
boiled chicken, fish (hot or cold), calf's head, tripe, or cold
terrine.
Modern variations pair
sauce gribiche with vegetables, such as asparagus...
-
dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés, and
terrines) are
prepared and
other foods are
stored under refrigeration.: 3 The person...
- and sausages. Pork is
further made into
charcuterie products such as
terrines, galantines, pâtés and confits. Some
sausages such as
salami are fermented...
