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Duvel

Duvel

Thanks, @Baron d'Apcher. So, you‘d make the distinction that pâtés are assembled raw and binding occurs via the cooking process, while terrines are assembled from already cooked ingredients and binding does happen via the gelatine-rich juices ?

Duvel

Duvel

Thanks, @Baron d'Apcher. So, you‘d make the distinction that pâtés are assembled raw and binding occurs via the cooking process, while terrines are assembled from already cooked ingredients and binding does happen via the cooling juices ?

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