Wednesday, February 28, 2007

Seafood Terrine

Q: What is a terrine?

A: It’s like a pate of sorts, or some kind of foreign looking meat set with meat jell-o served cold. Example - Foie Gras Terrine.

A great dish as hors-d'oeuvre at your dinner party.

The word terrine is referring to the shape of the earthenware loaf pan or mould where the meat are prepared in.
Mostly, the meat is set in gelatin.
Besides savory ones … you can also make them sweet.
I will attempt the dessert version when the mood kicks in.

In the mean time devour by sight the Seafood Terrine I made last night.
I had it chilled overnight & it’s now ready to eat.

Just did a taste test….

Verdict: Cool & refreshing….so it’s great for a light lunch now.

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