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French Terrine Recipes

What is a Terrine?

The word terrine refers to different things. A terrine is the name given to a rectangular dish with straight sides, just like the word, casserole is given to a casserole dish, and the meal cooked inside it. The word also refers to the dishes prepared inside the terrine pan, such as meat terrine, which is a country style pate with chunks of meat. There are also vegetable, fish and sweet terrine recipes.

Tips for Perfect French Terrine Recipes

You can either cook a terrine or chill it. If you are making a French beetroot or mint terrine or something similar, you will need to combine the ingredients and refrigerate it. For a meat terrine, you should arrange different layers in a terrine dish, so you get a nice striped effect when you cut it.

Hamburger, liver, and tenderloin are good ingredients and you can add herbs and vegetables. Put the terrine dish in a baking dish and fill the baking dish halfway up with water. Then cook it in the oven until it is done and chill it overnight. If you have used fatty ingredients, you might have a layer of white fat around the terrine, but you can cut it off or eat it.

Types of French Terrine Recipes

A terrine is a highly flavored and chunky type of pate, which is usually served in scoops or slices. There are all kinds of French terrine recipes, including meat terrine, fish terrine and vegetable ones like French beetroot and mint terrine. You can serve a terrine as an appetizer, a side dish or as part of a salad. French terrine recipes all have a similar consistency but the ingredients vary a lot.

How to Make a Sweet Terrine

Terrines do not have to be savory, and you can make a wonderful one using gelatin, wine and berries. Pour a bottle of sweet white wine into a pan and bring it to a simmer. Soak seven gelatin leaves in cold water until soft, then wring out the leaves and add them one by one to the hot wine, stirring all the time. Pour four punnets of rinsed blueberries into a 3½ cup terrine mold and pour the wine over the berries, reserving 3½ ounces of it. If you prefer, you can use raspberries, blackberries or pitted cherries instead of blueberries.

Let the terrine set in the refrigerator for two hours but keep the reserved wine at room temperature. Pour the rest of the wine over the terrine when it has set, then chill it for another hour. Dip the terrine dish in hot water to loosen the sides, and then invert it on to a platter. Slice the terrine with a warm knife and dust it with powdered sugar. You can serve vanilla ice cream with this blueberry terrine. Whipped cream is also good with it.



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