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The Terrine Topic

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Chicken galantines.  

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Organic poulet rouge with ventrèche, fatback, livers and stuffed morels.  Diced, ground, seasoned, rolled in its skin and poached.

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Spinach,lettuces & radishes from down the road and a coddled egg.

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6 hours ago, Baron d'Apcher said:

Organic poulet rouge with ventrèche, fatback, livers and stuffed morels.  Diced, ground, seasoned, rolled in its skin and poached.

 

 

Is "poulet rouge" the same as Label Rouge chickens, or is it a separate variety?

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Pork liver, jowl, salted anchovies and a few spices wrapped in some bacon.

 

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On 4/6/2016 at 4:11 AM, jmacnaughtan said:

 

Is "poulet rouge" the same as Label Rouge chickens, or is it a separate variety?

"Poulet rouge" is a red broiler, similar to a naked neck French variety.  Label Rouge is a labeling system that verifies quality of agricultural products (from land animals to fish) and can be any number of breeds.

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Late to the party.....

 

Venison, dried cherry and pistachio from CHARCUTERIE by Polecyn. The small medallion at the top is Shenandoah Valley whitetail deer,  the main forcemeat is Maine moose. Last of the Christmas leftovers but I made two, one's in the freezer.

 

I have a lot of moose...mous vide steaks for dinner tonight.

 

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My problem lies in reconciling my gross habits with my net income.

- Errol Flynn

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In fact, I was just looking at an empty Spam can and thinking that it might mold a nice terrine.

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7 minutes ago, gfweb said:

In fact, I was just looking at an empty Spam can and thinking that it might mold a nice terrine.

Better than one of Hank's Alpo cans.

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eGullet member #80.

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52 minutes ago, Margaret Pilgrim said:

Better than one of Hank's Alpo cans.


Hank?

Picture of Hank?

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25 minutes ago, lindag said:

Thanks!  He’s just so handsome!

 He's a really good buddy too.

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Getting back on topic, and in all seriousness, before using a "tin can" as a cooking vessel, make sure it is not lined in some form of plastic coating.

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eGullet member #80.

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