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Classical French experts: Terrine help!


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My classmate and I just made a rabbit and chicken terrine, which also has some roasted peppers and macerated fruit.

I could really use some suggestions for presentation and ANY POSSIBLE SAUCE or accompaniment that you think might help this dish improve.

All suggestions GREATLY appreciated.

Thanks.

-Mark-

---------------------------------------------------------

"If you don't want to use butter, add cream."

Julia Child

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Not an expert, by any stretch of the imagination, but I do eat a lot of rabbit and I would go with something containing apples and/or calvados and/or tarragon and/or capers possibly layering with boudin noir all of which goes well with rabbit.

"It's true I crept the boards in my youth, but I never had it in my blood, and that's what so essential isn't it? The theatrical zeal in the veins. Alas, I have little more than vintage wine and memories." - Montague Withnail.

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Mark,

Try an orange chutney with a hint of ginger-just going on flavor combinations with what you have in the terrine. Because of the sweetness of the peppers and fruit a little bit of bitterness and spice in the chutney would be a nice counter balance.

I'm assuming it's dried macerated fruits; apricots, raisins, in that neighborhood.

Patrick Sheerin

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