bleudauvergne

No it wasn't intellectual at all, the recipe called for honey and all I had was maple syrup. My husband, like many French who were raised in the South, thinks cinnamon tastes like medicine, so we avoid it when cooking with expensive ingredients because I want to make sure he gets a chance to enjoy it.

mmmm, those mushrooms look excellent. Do you make the dish with the chicken often? What do you call it? The lentils come from Auvergne but they are universal French ...

Actually it's ripe black olives. I have never combined sugary and salty in a terrine, except once when I prepared a fois gras terrine using maple syrup and star anise. It turned out really well. Using fruit with the meats is an idea I should try. I sometimes stuff meats with apricots, prunes, and dates, which have themselves been stuffed with fois gras, so the idea of putting dried fruit in the terrine would just be a continuation of that idea.

Indeed, meat glue would simplify the whole process greatly - but welded meat may not have the same mouthfeel as a terrine ← I actually think that the meat glue you're talking about is aleady used in the industrial terrines we find at the grocery store, this is a pretty common ingredient in factory made sausages and terrines.

The book will most certainly be sold to me without question!!

Ed, I am so happy that you're doing this! The Jura is our favorite place to ski, the forests are so deep and lovely there. We get there whenever we can. If you look to the right side of the map, you'll see that we are but a stone's throw from you. I will absolutely love learning all of the treasures that the region has to offer from you, Swiss Chef!

Although I will eventually write my own work for publication, for the first few years I want to translate books on food (not necessarily pure cookbooks) from the French to English for publication in the US. I can do this to bring in a salary while I build a name for myself with essays published in magazines one by one. For the authors who have had their work translated, how is this arranged? Should I be contacting the authors of particular works with my references, their publishing houses in France, or publishing houses in the US to line up this kind of work? It would be an excellent way for me to get me oriented in the right direction, work towards my goal, allowing me to also devote some time to my own work and most importantly research the material very closely.

Looking forward to seeing your terrine, and DON'T forget the little sour pickled cucumbers...what are they called again.... ← Can't wait to see Carolyn's terrine! I have a pile of terrine material and books with pages marked on the bedside table. This kind of recipe is very interesting to study. I went into the kitchen this morning with the thought of taking another slice to work for lunch. It looks like in the night a goblin came and took an obscenely large slice and gobbled it in secret, and there's less than half of my terrine left. I had to wrap it in goblin proof paper and mark with the magic words : DO NOT TOUCH in order to be sure to have enough to serve at least a taste to my dinner guests tomorrow. I like this idea of soaking vegetables in the cooking juice of poultry to which gelatin has been added for the vegetable and poultry terrine. I suppose this would work well with a pied de veau (veal foot) added to the broth as well. That is what I am going to try. On the way to work I stopped off at the traiteur and looked at their terrines for the longest time. I know that Brian Polcyn (a chef/owner of Five Lakes Grill in Milford, MI) who serves terrines almost every night in his restaurant and teaches charcuterie at a culinary school (Schoolcraft College) is writing a book on charcuterie with Michael Ruhlman. The last I heard it will be published this fall. I have taken some classes with him and he is a very good teacher. Based upon his knowledge and Michael Ruhlman's previous cook books, I'm predicting that it will be a very good. That's great news to hear! What will be the name of the book? Can it be pre-ordered?

I also missed the window... But this year I am going to get some for sure.

Well, it did not turn out too salty, despite my fears. Now I have to remember all the places I added salt. The herbs were really wonderful, and although the sage is just fabulous, I am also imagining that this same terrine with fresh spring shoots of thyme could possibly take this terrine to sublimity. Sometimes my imagination runs wild, however. I had been a bit discouraged because the initial marinade did not smell as alluring as I thought it should. I used an alsacian wine (its what we had in the fridge) when I was thinking a macon would have been better. But once the thing was together it was the addition of the cognac that really got me excited. It stayed together well in serving although I think I was not patient enough with the weighing down bit and could have gotten it a bit more compact. When I served it, Loic said it was good a few times. He kept repeating himself. This recipe is a keeper. I will remember the salt and put it in the gullet.

We could not wait any longer.

I do recommend the BK eyewitness Handbook, it's a good way to maneuver through and know what you're buying. One thing you could to is go to a restaurant known for their cheese plate. This way you can try out a whole bunch of different cheeses properly, seated and relaxed, with a glass of wine, and then the ones you like best you can get from a fromagerie. One restaurant with a nice cheese plate at a reasonable price is Astier, 44 r Jean Pierre Timbaud in the 11eme. Does anyone have any other suggestions for restaurants?

Looks like an interesting recette. Who's going to try it first? A guinea fowl is a pintade, I think.

Technically, it is more a pâté. The original pâtés of France were encased in dough and kept for a long time. Now the distinctions are somewhat blurred, but it is commonly understood that a terrine is a preparation of meats/fish/forcemeats/vegetables etc. baked in an earthenware dish (the terrine), and a pâté en croûte is baked in a case of dough in some mold or terrine. But some preparations called "pâtés" are actually terrines, so there you go. ← This explains, Ptipois, why in a 16th edition of a cookbook dated 1922 terrines are listed at the end of the book under "conserves". The following recipes (and I am absolutely serious) are included: Terrine de thrush and lark (in which 12 and 24 of each respectively are used), duck, partridge, foie gras, galantine of snipe! This is the terrine illustrated for the foie gras.

Elie, that looks great. I recognize the mustard in on the plate, but what's that other sauce you've got there? I wonder if anyone would care to discuss the salt question. I hope I haven't oversalted the rabbit terrine I've got in the fridge. I found myself sprinkling in salt everywhere in the whole process because I know that with food served warm, a salty taste comes through much more clearly than with than cold food. I have always tried to be mindful of that. However I think I may have been a bit too mindful this time. Anyway, the juice that came out when I pressed it was pretty salty. One source I haves notes that in meat terrines the rule of thumb is 10 grams per kilo. I should retrace my steps and add up all of the salt I added along the way... OK the marinade contained a pinch of salt. And the ham was salty. The fatty pork was not. The duxelles had salt a pinch and a half of salt. I did not salt the stock. I did add about a teaspoon more salt at the end. That's probably adding up to about - What the heck am I doing? I shouldn't be worrying about this terrine, I should taste it. If it tastes right, then I can remember so I can be sure to do the same thing the next time. If its oversalted, I'll have to be sure to measure and weigh and try for a certain salt level next time. Notes, must keep better notes...

Seth that step by step photo essay on your duck terrine looks amazing! Did you put the recipe in the Gullet? I am going to wait to see the results of the rabbit terrine to make sure it really turns out well before I post the full recipe. I truly encourage anyone to go and take a look at Seth's process of making the duck terrine, it looked great. You cooked it in the bain marie, yes? A veggie terrine is what I'd like to do next. Do you normally use gelatine? How long do you let it sit before you serve it?

I'll bring some next time I'm up your way, Adam. I have misspelled "bard" - it should be spelled "barde".

Practice - or a butcher who will do it for you. If you explain to your butcher what you are doing they will normally cut it for you. Caul is the lacy membrane that you wrap pates in (crépine). A butcher that buys the whole animal and carves them will have this, and if you have a butcher who normally sources offal, he can get it too. It comes from inside the abdominal cavity of the animal.

Duxelles Duxelles used in French cooking to add texture and flavor to a variety of dishes. It is also used as a garnish. This recipe may be used whenever a French recipe calls for duxelles. 2 T butter 1/2 minced white onion 200 g about 200g champignons de Paris (white mushrooms) salt & pepper 3 T creme fraiche 1 T lemon juice 2 T chopped fresh parsley Mince the mushrooms (I did this in 30 seconds in the moulinex), and start the onions and butter over medium heat until they soften and start giving off their juice. Add the minced mushrooms, and let simmer, stirring from time to time, until they release their juice, continuing until all of the juice is evaporated. You have to watch it more closely near the end, it takes about 15 minutes from beginning to end. Add the creme fraiche to bind it, the lemon juice to brighten it, and season. Add the parsley at the end of cooking. You now have duxelles ready to use. Keywords: French, Easy ( RG1212 )

Duxelles Duxelles used in French cooking to add texture and flavor to a variety of dishes. It is also used as a garnish. This recipe may be used whenever a French recipe calls for duxelles. 2 T butter 1/2 minced white onion 200 g about 200g champignons de Paris (white mushrooms) salt & pepper 3 T creme fraiche 1 T lemon juice 2 T chopped fresh parsley Mince the mushrooms (I did this in 30 seconds in the moulinex), and start the onions and butter over medium heat until they soften and start giving off their juice. Add the minced mushrooms, and let simmer, stirring from time to time, until they release their juice, continuing until all of the juice is evaporated. You have to watch it more closely near the end, it takes about 15 minutes from beginning to end. Add the creme fraiche to bind it, the lemon juice to brighten it, and season. Add the parsley at the end of cooking. You now have duxelles ready to use. Keywords: French, Easy ( RG1212 )

OK the pics are up. I don't want to cut into it before its time, so that will be this Friday. I think the next terrine will be a veggie terrine.

Here are the pictures of the rabbit terrine which I put together this weekend. The process is relatively easy and does not require any special skills. There are many very simple recipes for terrines, and this does require steps, but I can say that the whole process is simple in terms of technique. I read several recipes for rabbit terrine, and had begun the project with the idea that I would simply do what struck me as I worked my way through the process, so things changed this way and that as the process developed. It actually did not take long once I got working nor was it difficult. The most technical thing about the whole thing is boning the rabbit, and with a shrp knife, it's a pleasure. The evening before, as I had dinner on, I took some time to bone the rabbit, and chop the poitrine, as well as a few slices of cured ham. I didn't measure the ingredients, since I was making it to fit my loaf cake pan, I don't have any special terrine pans. I had two saddles and two hind legs. I boned and chopped the meat from one saddle, and removed the meat carefully in two pieces from one side of the saddle, and flattened the haunch filet. There is one large flat thin filet that extends down from the ribs, which is darker meat, and a larger thicker white meat morsel along the haunch that can be flattened by slicing in and folding in increments. These I set aside and then minced the rest of the meat. I prepared a marinade as follows: 1/4 cup white wine 1/4 cup olive oil 1 T. good herbes de provence 2 bay leaves some crumbled sage chopped parsley pepper and salt The rabbit, including the larger pieces, was set in the marinade, covered with plastic wrap in the bowl, and left to marinate overnight. With the bones, I made a small stock, with onion, carrot, the skin from the ham, some leek greens, parsley, bay leaf, and some sage. This was simmered for an hour and then left to cool overnight. The next morning, I strained the stock and set it to reduce. I then made the duxelles, (Olney does not put duxelles in his rabbit terrine, nor does he use cream when he does prepare duxelles, but I like to do that) which contains: 2 T. butter 1/2 minced white onion about 200g champignons de Paris (white mushrooms) salt & pepper 3T. creme fraiche 1T. lemon juice 2T. chopped fresh parsley Mince the mushrooms (I did this in 30 seconds in the moulinex), and start the onions and butter over medium heat until they soften and start giving off their juice. Add the minced mushrooms, and let simmer, stirring from time to time, until they release their juice, continuing until all of the juice is evaporated. You have to watch it more closely near the end, it takes about 15 minutes from beginning to end. Add the creme fraiche to bind it, the lemon juice to brighten it, and season. Add the parsley at the end. Then make the panade: 1 clove of garlic about 100g. of yesterday's bread, crusts removed Mash the garlic and the bread in the mortar. By this time, the stock should be just about reduced to where you want it, you should have 2 or 3 tablespoons. Add the reduced stock and mush it till it's a paste. I then added a bit of water to this and stirred it over heat to make it smoother. I reduced it until it was a paste. The rest is simple, I just put together the forcemeat: the 250g. chopped fresh poitrine (which is the meat that bacon's made from but it's not smoked) a couple of thin slices cured ham (de savoie, proscuitto, or country ham) the duxelles the panade a splash of cognac seasonings: nutmeg, pepper, a good dose of salt, some creole seasoning (or cayenne if you haven't made any creole seasoning), and some more herbes de provence and some pistachios which I parboiled and peeled before roughly chopping Once that was combined with the chopped rabbit, I spread the flattened and marinated filets with dijon mustard and rolled up some carrots and parsley in the flattened filets which had marinated overnight: These were then rolled The meat was very pliable and they rolled up nice and easily, and stayed put. If I had known they would roll so nicely I would have done at least 2 more like that because they will have a nice effect in the terrine. I then simply assembled the terrine: This fat is called "bard" in France. Fill in the bottom and make a channel for the rolls to be fit in end to end. I would have made more rolls and fit them in if I had the chance. I can even imagine making three rolls, and putting them in in such a way that they would make a heart shape in the terrine. But I didn't do that. I just had enough to do one roll in the middle. (the rolls looked strangely phallic and I didn't upload them but if you really want to see them I will upload the pictures.) After the rolls were put in, I took the pits out of a few marinated black olives I had in the fridge and did one row for a stripe of color. Then rest of the stuffing was mounded in, the bard folded over the whole thing, and it went into a bain marie for 1.5 hours. After that I fitted a piece of cardboard covered with foil the size of the inside of my tin, placed to glasses on top, and weighed it down with a big book. I followed Richard Olney's advice to do this over a pan, and I got lots of juice which went into that night's soup. When that was done and it was cool, I poured just enough duck fat over the top to seal it and it's in the fridge now. I want to cut it on Friday, we're going to have some people over for dinner.

You did an amazing job, Bill. Great work! Thank you so much for sharing that with us. I was really happy that you put the cost breakdown at the end and all of your reasons for doing it. I can imagine that you felt pretty good at the end of the meal. Bravo!

With good intentions we arrived at the market too late to get the fish. I was itching to get started so I decided to prepare a rabbit terrine. Instead of a whole rabbit I got a couple of saddles and legs from the butcher. He had everything I needed, the bard, the fat pork, the cured ham. I had all of these great ideas based on a rouleaux I was doing for a while there, and was going to create a brand new terrine. I deboned the rabbit, and referred to Olney's recipe for the panade. I noticed that in his rabbit terrine he marinates the rabbit and I wasn't going to do that. So at the last minute I changed my mind and decided to marinate the rabbit overnightl, since his recipe looked much better than what I had in mind I would do. So the rabbit's marinating, the fat pork is minced, and the stock is simmering. Tomorrow I will assemble it, and stick with my original idea about something I want to do, but for the most part I am going to follow Olney's recipe (more or less).

It looks Amazing, Adam!