Soups, terrines and pies

1 servings

Ingredients

Quantity Ingredient
Copyright & 1988 by Jonquil & Edward Barr, ISBN 0
Rosendale Press Ltd, 140 Rosendale Road
London SE21 8LG
Most of the more readily available game lends itself to the making of the
Most splendid soups, terrines and pies. Moreover, it can be combined with
Other meats as in Grouse, Steak and Pigeon Pie and Pigeon, Hare and Ham
Terrine.
The flavour of terrines is 9509182 5 3 enhanced if kept for a couple of days before
Eating, but once cut the sooner eaten the better. It is worth remembering
To take a terrine or pate out of the refrigerator well before it is to be
Served - a chilled pate can be quite tasteless. A kilo/2.2 lbs terrine is
Usually sufficient for 12 people as a first course and 6 if it is the main
Course.

Directions

SOURCE: WILD GAME COOKING

FIRST PUBLISHED IN GREAT BRI

Contemporary shopping often makes it extremely difficult to accumulate sufficient bones and other ingredients to make a really good stock.

As the fine flavour of many game dishes has its origins in the stock, it is worth the effort to overcome these difficulties. If this is not possible resort to the ubiquitous, but very handy, stock (bouillon) cube. But remember that cubes are salty, so adjust the seasoning accordingly. Stock, once made, should be cooled fast and kept in the refrigerator but brought out and thoroughly boiled each day. For longer storage, it can be frozen.

Submitted By SALLIE KREBS On 03-11-95

Related recipes