Terrine

Terrine ( pocaping cara Prancis: [tɛ.ʁin] ), minangka salah sawijining jinis olahan tradisional Perancis, punika jinis aspic, padha karo sosis, sing masak ing jamur Pottery dijamin (uga disebut terrine ) ing bain-marie . ^[1] ^[2] ^[3] Teras modern ora mesthi ngemot lemak daging utawa kewan, nanging isih ngemot tekstur kaya daging lan sulih lemak, kayata jamur lan woh-wohan murni utawa sayuran sing akeh ing pektin . ^[4] Uga bisa dimasak ing macem-macem cetakan terrine non-tembikar, kayata stainless steel, aluminium, besi cor enamel, lan plastik anti oven.

Referensi besut

↑ Trésor de la langue française, s.v.
↑ Oxford English Dictionary, s.v.
↑ The Culinary Institute of America (CIA). (2012). Garde Manger: The Art and Craft of the Cold Kitchen, 4E (p. 678). Hoboken, NJ: John Wiley & Sons, Inc.
↑ The Culinary Institute of America (CIA). (2012). Garde Manger: The Art and Craft of the Cold Kitchen, 4E (p. 300). Hoboken, NJ: John Wiley & Sons, Inc.

[1] Trésor de la langue française, s.v.

[2] Oxford English Dictionary, s.v.

[3] The Culinary Institute of America (CIA). (2012). Garde Manger: The Art and Craft of the Cold Kitchen, 4E (p. 678). Hoboken, NJ: John Wiley & Sons, Inc.

[4] The Culinary Institute of America (CIA). (2012). Garde Manger: The Art and Craft of the Cold Kitchen, 4E (p. 300). Hoboken, NJ: John Wiley & Sons, Inc.

[1]

[2]

[3]

[4]