———————-SOURCE: WILD GAME COOKING———————-
Copyright & 1988 by Jonquil -9509182 5 3
-& Edward Barr, ISBN 0
———————FIRST PUBLISHED IN GREAT BRI———————
Rosendale Press Ltd, 140 -enhanced if kept for a
-Rosendale Road -couple of days before
London SE21 8LG Eating, but once cut the
Most of the more readily -sooner eaten the better.
-available game lends -It is worth remembering
-itself to the making of the To take a terrine or pate
Most splendid soups, -out of the refrigerator
-terrines and pies. -well before it is to be
-Moreover, it can be Served – a chilled pate can
-combined with -be quite tasteless. A
Other meats as in Grouse, -kilo/2.2 lbs terrine is
-Steak and Pigeon Pie and Usually sufficient for 12
-Pigeon, Hare and Ham -people as a first course
Terrine. -and 6 if it is the main
The flavour of terrines is Course.
Contemporary shopping often makes it extremely difficult to accumulate
sufficient bones and other ingredients to make a really good stock.
As the fine flavour of many game dishes has its origins in the stock,
it is worth the effort to overcome these difficulties. If this is not
possible resort to the ubiquitous, but very handy, stock (bouillon)
cube. But remember that cubes are salty, so adjust the seasoning
accordingly. Stock, once made, should be cooled fast and kept in the
refrigerator but brought out and thoroughly boiled each day. For
longer storage, it can be frozen.
Yields
1 servings