Leave it to the French to create a dish that tastes and looks incredibly gourmet even though it’s made from not much more than ground meat. Making pâté de terrine does not take extraordinary culinary skills or exotic ingredients, but the results are impressive and extraordinarily delicious. Well-seasoned, fatty meat is combined with egg, whole cream and brandy for added richness and flavor and then – this might just be our favorite part – the whole thing is wrapped in bacon. Once the pâté de terrine has been baked and then chilled, it’s sliced thinly and served with mustard and cornichons (that’s French for gherkin) on the side.

As the name suggests, pâté de terrine (often shortened to just “terrine”) is pate that has been baked in a container called a terrine, which is basically a long, thin loaf pan. If a terrine sounds familiar even though you aren’t well-versed in […]

Original post by Worker Bee

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