|The Rotisserie Cookbook|
|by Lesley Mackley|
Long before domestic kitchens contained any kind of oven, meat was roasted on a rotating spit in front of a fire.
Did you mean: terrine
1 - 10 of 12 for how to make terrine
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If you can't ... as you need to line the pan. ... before assembling the terrine. 1. Line ... Peel off foil. Surround with raspberries. Makes 8 servings.
Lightly butter a 4 1/2 cup terrine mold or loaf ... boiler; bring water to a boil. Remove ... smooth. Remove from heat; cover and cool. Yield: 1 1/3 cups.
1. To the boiling water ... a 3 cup terrine and chill thoroughly. ... desired, with sliced green olives. Serve with buttered toast. Recipe makes about 3 cups.
Combine butter and ... mold lined with plastic, caul fat, or bacon. Cook in a water bath in a 375 degree oven to an internal temperature of 140 degrees.
Break the liver ... Steam for 10 to 14 minutes on ... up". Oven temperature is 350 degrees for the first 10 minutes and 300 degrees for the remaining time.
Remove rind from ... reserve enough bacon to cover top. Mince ... cool. Refrigerate overnight. Terrines benefit in flavor ... week, but do not freeze well.
When cool, add ... cheese Add mixture to carrots and mushrooms. ... at 400 degrees for 1 hour and 15 minutes in Bain Marie. Recipe should make 2 Terrines.
1. Place leeks ... salt and pepper to taste. Set aside. ... top of the terrine. 7. Set ... with herbed or horseradish sauce on side. Yield: 12 servings.
1. Preheat the oven to 200 degrees. Using ... To assemble the terrine, completely line ... all around. Next, make a lengthwise layer ... 1 (9x5x3 inch) terrine.
Combine chocolate and rum and stir over moderate heat until chocolate melts. Cool. Cream softened butter with sugar in electric mixer until smooth ...
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