Terrines are best served chilled or at room temperature, sliced thinly. Accompany them with hearty bread or baguette slices, cornichons (small sour pickles), mustard, and a fruit chutney or onion marmalade to balance the richness.
Eggs are typically used to bind the meat mixture together. Sometimes, a panade (breadcrumbs soaked in milk) or cream is added for a finer texture. recepty terin
Once cooked, remove from the oven and let it cool slightly. Place a heavy weight on top of the terrine to compact it further. Refrigerate for at least 24 hours (or up to three days) before serving. Serving Suggestions Terrines are best served chilled or at room