| 31. | To serve, invert chilled terrine onto a plate and remove plastic wrap.
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| 32. | Cut terrine into 16 slices, and allow to come to room temperature.
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| 33. | Serve the stew directly from the terrine, passing the spinach salad separately.
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| 34. | I did not even try to make a list of pates and terrines.
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| 35. | Slowly slide can up to free it from terrine.
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| 36. | Use a wide, stiff spatula to transfer a terrine to each plate.
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| 37. | Rabbit liver goes into a terrine, a free little nibble for guests.
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| 38. | To glaze top, remove terrine from pan using plastic wrap to assist.
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| 39. | Ladle cool Chocolate Glaze over terrine until it is covered completely in chocolate.
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| 40. | Then comes the cold duck liver and quail terrine.
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