| 11. | Manrique is using C-grade livers in his ravioli and terrines.
|
| 12. | An order of foie gras terrine was delivered on cue.
|
| 13. | Cover the terrine with aluminum foil, and bake for 30 minutes.
|
| 14. | Most pates and terrines require blending or grinding of ingredients.
|
| 15. | Fold the overhanging leeks over the top of the terrine.
|
| 16. | A moment here on the distinction between pates and terrines.
|
| 17. | Serve these at 54 degrees with terrines, meats and light appetizers.
|
| 18. | I wanted each serving to be like a thin slice of terrine.
|
| 19. | Using a serrated knife, cut terrine into slices { inch thick.
|
| 20. | Cover the terrine with the lid or tightly with foil.
|
