A Stir The Pots Post


by | May 23, 2017 | Charcuterie, Food, Terrine

Charcuterie is selling at work. We offer a terrine that varies, depending on the bird or the additions. From autumn through winter into early spring, it's usually foie gras. We play with a mosaic of layers based on cut. Below is an batch that mixed in pheasant, quail, and mushrooms.

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