Stone

I added about a tablespoon of flour, and it seemed to come back together. Well see.

Should I add more sugar/flour?

Just said heavy cream.

I tried this tonight. Tor the praline cream, the recipe calls for mixing sugar, flour and salt in a pan, adding cream and butter, heating to simmer and simmering for 20 minutes. I checked a couple versions of the recipe online and they’re all the same. When I tried it, the butter didn’t incorporate with the dry ingredients/flour. I ended up with a sugar mixture and a pool of melted butter on top. Anyone know what I did wrong?

I've got a heart and liver. I don't know what to do with them. Any ideas? Something that can be done at once for dinner. I.e., not sausage or a terrine. Thanks.

The WorkSharp Knife & Tool Sharpener works great, although it can be a little aggressive. (The WorkSharp 3000 is great for chisels and plane irons, by the way.)

Here's the rabbit rillettes I also made: I liked this better than the terrine. Much lighter flavor, a bit too much duck fat.

Chopped the carrot and celery pretty small to begin with. I didn't chill and defat the broth. There didn't seem to be much fat in there. The pieces of tail were pretty fatty, although the butcher and I trimmed much of it. After the braise, I pulled out the fatty bits.

Thank you, and thanks for the help.

Here's how it came out. I should have cleaned up the cutting board for the picture. Obviously, I skipped the foie and went with quail eggs in the center. Surprisingly easy the whole thing. Browned 5 pounds of ox tails, sauteed mirapoix, added bay leaf, thyme, rosemary, oregano, red wine and beef stock. Braised for 4 hours. Took out the bones and removed the meat, strained the broth and reduced to about 2 cups. Loaded the terrine and poured the cooled broth on top. Did pretty much the same thing for rabbit rillettes. Picking out little rabbit bones is a tedious process. they both went over quite well.

Thanks.

thanks. So, basically, I want to cook braise the ox tail and cook the foie separately? then combine in the terrine? Would it be easier to wrap the foie in cheesecloth and poach it?

I'm making my first terrine this weekend. I've found a bunch of recipes for ox tail terrine, but since I'm in the Hudson Valley, I figured I'd try to a foie in the middle. Anyone have a good recipe for how to do this? I've never dealt with foie before. I assume I need to cook it before adding to the terrine?

Well, ok. But I still blame you for some pretty bad delivery I got from Klong.

And they deliver!