Terrine

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Terrine salmon basil

Terrine ( pocaping cara Prancis: [tɛ.ʁin] ), minangka salah sawijining jinis olahan tradisional Perancis, punika jinis aspic, padha karo sosis, sing masak ing jamur Pottery dijamin (uga disebut terrine ) ing bain-marie . [1] [2] [3] Teras modern ora mesthi ngemot lemak daging utawa kewan, nanging isih ngemot tekstur kaya daging lan sulih lemak, kayata jamur lan woh-wohan murni utawa sayuran sing akeh ing pektin . [4] Uga bisa dimasak ing macem-macem cetakan terrine non-tembikar, kayata stainless steel, aluminium, besi cor enamel, lan plastik anti oven.

Referensi[besut | besut sumber]

  1. Trésor de la langue française, s.v.
  2. Oxford English Dictionary, s.v.
  3. The Culinary Institute of America (CIA). (2012). Garde Manger: The Art and Craft of the Cold Kitchen, 4E (p. 678). Hoboken, NJ: John Wiley & Sons, Inc.
  4. The Culinary Institute of America (CIA). (2012). Garde Manger: The Art and Craft of the Cold Kitchen, 4E (p. 300). Hoboken, NJ: John Wiley & Sons, Inc.