A terrine is a fabulous food from the charcuterie family that I enjoy making when my husband brings home pheasant or quail from his hunting trips in November, December, and January. I love including slices of terrine on an hors d’oeuvres spread, for aprés ski time by a fireplace. Not that I ski, but I
Tag: Dijon
Pork rillettes probably sound fancy, but really they’re the opposite of fancy. Their presentation and rustic, and their flavor subtle. But they’re fabulous! You serve rillettes the same way you serve a pâté or terrine, with good bread, olives and cornichons. It’s especially good as part of a cheese platter. But the difference between pork