Sweet Bread Terrine

Terrine de Ris de Veau

Preparation info

  • Makes


    First-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

The French are masters at turning leftovers into savory dishes that are sometimes even better than the originals. In keeping with this idea, if Pm spending an hour or more making an elaborate dish for four or six people, I go ahead and make extra so I’ll have leftovers. Much of the time a leftover main course, when refashioned the next day, makes a perfect first course. Remolding leftover cooked meats in a terrine or, more rustically, in a bowl, is a deviously elegant way to manage leftover