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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.

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Terrine à Pâté | Glossary | A Guide to Modern Cookery

Guide
Glossary
Terrine à Pâté

Terrine à Pâté

a special utensil in which patties are cooked.

Used in 4 recipes

No. 1150Pièce de Bœuf à la Mode Froide
No. 1173Daube à la Provençale Froide
No. 1360Selle d’Agneau de Lait Édouard Vii
No. 1460Poularde Chipolata