In other high-profile classically influenced restaurants and hotels, the position pertains to the classical preparations, which often include pts, terrines and elaborate aspics.
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The dough is kept in aterrine, and one puts it in a mold just at the moment of baking.
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The dish was later restored to the menu, and foie gras has also since been served with a duckterrineand pistachios.
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Terrinemay also easily be confused with tureen, a large, deep, and usually round or oval covered dish, used for serving soups or stews.
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The sliceable aspic must be made in aterrineor in an aspic mold.
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Once the meat is ready, it is minced with the other ingredients and pressed into aterrine.
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Traditionally, a forcemeat mixture cooked and served in aterrineis also called aterrine.
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Both the earthenware container and the dish itself are called aterrine.
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Regarding the food, he praised a pitch-perfect beetrootterrine, which was served with a horseradish sorbet quenelle.
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In a very traditional form ofterrine, "au torchon" (in a towel), a whole lobe of foie is molded, wrapped in a towel and slow-cooked in a "bain-marie".
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These examples are from corpora and from sources on the web. Any opinions in the examples do not represent the opinion of the Cambridge Dictionary editors or of Cambridge University Press or its licensors.
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