Terrines, Pâtés and Galantines
1981
First Published
4.23
Average Rating
180
Number of Pages
This book covers the full range of terrines (a loaf of meat, seafood or vegetables, blended with elements that flavor and bind the main ingredients), pâtés (a terrine enclosed and baked in pastry), and galantines (a terrine contained in a whole boned bird or large cut of meat, which is poached instead of baked).
Avg Rating
4.23
Number of Ratings
57
5 STARS
58%
4 STARS
14%
3 STARS
21%
2 STARS
7%
1 STARS
0%
goodreads
