I want to talk about Terrines, because le Français love these slow cooked delicacies and I myself find them beautiful but inedible. If there's one thing I love about French cooking it's how it makes use of most of the animal without waste. However, terrine's take that to a whole different level...
Terrines can be difficult to make and normally include some of the following ingredients: chicken livers, pigs, ducks legs & liver, goose fat, pork shoulder and neck, herbs, spices, wild mushrooms, prunes, wine, brandy, and occasionally black truffles from Perigord. Ingredients are layered inbetween a stuffing or forcemeat and then wrapped in fatback to larder. Fatback, in case you're wondering, is a thick sheet of pork fat that is used to keep terrine moist while it bakes. Most of the ingredients are parcooked in goosefat prior to assemby.
Now the great thing about terrine's, besides their magpie appeal after slicing, is that they can be kept unsliced for up to one week. Normally the high fat content helps to ensure their longevity. They are often served on a decorated tray of aspic (gelatin) and sometimes packed in gelatin too.
wow that sounds discusting... pork shoulder? but it definately looks pretty! i love the cat tails...it reminds me of HONK!
Posted by: sara | January 18, 2006 at 04:03 PM
Lovely picture. Great looking blog!
Posted by: Bea at La Tartine Gourmande | January 21, 2006 at 08:35 AM
The way it is presented looks good.
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Posted by: Chicken Terrine | April 22, 2010 at 04:08 AM