terrine

And because this is the 90's, we are not just talking about the traditional terrines.

If game terrines are available, I suggest you try one.

Make a line down the center of the terrine with the shrimp.

If only the terrine had been cut with a more generous hand!

This will take several hours; terrine can be made a day or two in advance.

To serve, allow the terrine to rest at room temperature for 30 minutes.

These terrines will be available only until early January, as supplies last.

Leave the terrine until completely cold for several hours or overnight.

To serve, run a knife around the edge of the terrine.

Don't be put off by making a terrine - they're really easy once you know how.

After an hour the terrine can be chilled alone in its pan.

I wanted each serving to be like a thin slice of terrine.

Cut terrine into 16 slices, and allow to come to room temperature.

If your terrine dish has a lid on it so much the better.

Place the duck terrine in the bowl of a food processor.

I did not even try to make a list of pates and terrines.

A simple banana terrine never became firm enough to slice.

Return can to baking sheet and repeat to make four terrines.

Now, it is interesting to note that terrines are coming back into vogue.

The vegetable terrine, also from the menu, was pretty but dull.

Line a 3-cup terrine with plastic wrap, leaving 6 inches over each side.

The hot special of the day, cold meats and terrines are usually satisfactory.

If you are making a small terrine, adjust the cooking time accordingly.

It is baked in an earthenware terrine for several hours.

The other doesn't look like a terrine at all.