A Newfangled Terrine of Pears and Foie Gras

Name: A Newfangled Terrine of Pears and Foie Gras
Cuisine: French
Ingredients: 4 cups Primary Veal Stock; ¼ cup Tio Pepe sherry; 12 large sweet but not quite ripe Bose pears, unpeeled, stems removed; 1 tablespoon corn oil; 1 tablespoon hazelnut oil; Salt; Pepper from the mill; 1 recipe Classic Parfait de Foie Gras or other foie gras; 1 recipe Classic Parfait de Foie Gras or other foie gras; 1 large loaf any good not too sweet white bread; 1 large loaf any good not too sweet white bread

Preparation info

FFR—
16 to 20
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

As I imagined it for a dinner at Beringer Vineyards in 1990. You will need a modern small, narrow loaf pan approximately 12 inches long and 2 inches wide. Please use the stock listed; others will not work because of their lack of viscosity and proper taste. The stock need not be clarified. Prepare this terrine in the morning and serve it at dinner, keeping it deep chilled in between.

Ingredients

Europe
France
Dinner

Ingredients

Method