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– It is best to use a terrine or loaf pan about 10 by 4 by 4 inches.

– Line the pan with plastic wrap or aluminum foil for easy removal.

– Allow a long time, from 8 to 12 hours, for the terrine to chill thoroughly.

– Electric carving knives are best for slicing these terrines without their falling apart.

– Be certain to cut large slices, about 1-inch thick, to help avoid crumbling.