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Venison Terrine
Book Information
The Professional Chef (8th Edition)
Page: 1036
Ingredients
Black Peppercorns
Brandy
Dried Cèpes or Morels
Egg
Fatback
Golden Raisins
Ground Cloves
Ham
Heavy Cream
Mushroom
Onion
Parsley
Red Wine
Tarragon
Tinted Curing Mix (TCM)
Venison
Tags
Charcuterie and Garde Manger