Culinary Explorer

A Guide to Modern Cookery

A Guide to Modern Cookery (1907), Auguste Escoffier. William Heinemann, London. Text digitized by Project Gutenberg.

The original 1907 text is in the public domain.

Explore modern recipes Meet the chefs About

Terrine | Glossary | A Guide to Modern Cookery

Guide
Glossary
Terrine

Terrine

a patty.

Used in 8 recipes

No. 196Pork Forcemeat for Divers Uses
No. 197Forcemeat for Galantines, Pies and Terrines
No. 1701Poularde En Terrine à la Gelée
No. 1726Foie Gras
No. 1738Escalopes de Foie Gras Maréchale
No. 1772Terrine de Caneton Rouennais à la Gelée
No. 1825Terrine de Lièvre
No. 1946Roasts of Butcher’s Meat