Terrine: The Cold Pressed Preparation
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
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Description
Terrine — ground or whole meats seasoned, packed into a mold, and baked in a water bath until set, then pressed cold until firm — requires precise seasoning (the flavour of cold preparations is perceived differently from hot), precise cooking (the internal temperature must reach pasteurisation temperature without over-cooking), and sufficient aspic (from the gelatin in the meat) to bind the cold terrine for clean slicing.
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The Thread
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Flavour Context
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Pillars V — VII
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