05 Feb Foie Gras Terrine with Mulled Plums & Gingered Pears
The key to a successful terrine is removing any unsightly veins or blemishes from the liver and cooking it very gently at a low temperature in a water bath. ...
The key to a successful terrine is removing any unsightly veins or blemishes from the liver and cooking it very gently at a low temperature in a water bath. ...