Tonton Frometon Gueuleton Normand

Guides

Guides

In-depth articles on the principles behind the recipes — techniques, temperatures, and storage.

Understanding Pâtés & Terrines

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A complete guide to French pâtés and terrines, covering the theory (meats, fat, collagen, liver, aromatic garnish, seasoning, alcohol, binder), how to build and bind the mêlée, then cooking in a terrine or a jar, canning safety, storage and serving.