Puréed

Puréed foie gras is as close as we get to a terrine. Terrines are labor-intensive, with lots of cooking and weighting. For our “terrine,” we simply collect our foie gras scraps, marinate them, roll them in cheesecloth, and cook them like the torchon; we then press the foie gras through a tamis to remove the veins and pipe it into small terrine molds. This is a great way to use scraps of foie gras, and for home cooks who don’t want to clean the veins one by one, the method is very easy. These miniature terrines make wonderful gifts at Christmastime.