Terrine - 4 cooking recipes

A simple and uncomplicated dish is an elastic, aromatic “brick” of certain products, which can be compared to a roll or pate. In French cuisine, the process of preparing this exquisite dish is akin to art. Terrine recipes are varied: with chicken, vegetables, offal, meat, fish, cheese, mushrooms. The top of such a casserole is often covered with gelatin, like a regular aspic, and pieces of bacon are added.

For juiciness, add milk, cream, and broth. The principle of preparation is as follows: the main products must first be marinated with seasonings, fried or stewed until cooked. Then they should be finely chopped or crushed in a blender and mixed. To make the terrine look aesthetically pleasing and beautiful when cut, some ingredients, such as vegetables, are added whole to the total mass. A tasty and original snack is suitable for both an everyday table and a festive one. You can also prepare a sweet dessert: with cottage cheese, candied fruits, nuts, berries, fruits, chocolate.