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Venison Terrine with Dried Cherries
Book Information
Charcuterie
Page: 221
Ingredients
Brandy
Butter
Dried Cherries
Dry Madeira
Egg White
Garlic
Ham
Heavy Cream
Pâté Spice (page 147)
Pork Back Fat
Shallot
Venison Shoulder or Leg
Tags
Pâtés and Terrines