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In other high-profile classically influenced restaurants and hotels, the position pertains to the classical preparations, which often include pts, terrines and elaborate aspics.
The dough is kept in a terrine, and one puts it in a mold just at the moment of baking.
The dish was later restored to the menu, and foie gras has also since been served with a duck terrine and pistachios.
Terrine may also easily be confused with tureen, a large, deep, and usually round or oval covered dish, used for serving soups or stews.
The sliceable aspic must be made in a terrine or in an aspic mold.
Once the meat is ready, it is minced with the other ingredients and pressed into a terrine.
Traditionally, a forcemeat mixture cooked and served in a terrine is also called a terrine.
Both the earthenware container and the dish itself are called a terrine.
Regarding the food, he praised a pitch-perfect beetroot terrine, which was served with a horseradish sorbet quenelle.
In a very traditional form of terrine, "au torchon" (in a towel), a whole lobe of foie is molded, wrapped in a towel and slow-cooked in a "bain-marie".
