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Country-Style Terrine (Pâté de Campagne)
Book Information
The Professional Chef (8th Edition)
Page: 1031
Ingredients
Aspic Gelée (p. 984)
Brandy
Egg
Fatback
Flour
Garlic
Heavy Cream
Onion
Parsley
Pâté Spice (page 1044)
Pork Butt
Pork Liver
Tinted Curing Mix (TCM)
White Pepper
Tags
Charcuterie and Garde Manger