https://cooking-ez.com/index.php en-EN The last comments already published on this recipe: Wed, 10 Jun 2026 03:20:54 GMT https://cooking-ez.com/index.php https://cooking-ez.com/images/vignettes_150/457.webp Using chicken liver is a good alternative to fois gras, don't over cook it, puré it when it's still pink inside..I am making it with turkey in lieu of veal. It's a fantastic recipe. Thanks https://cooking-ez.com/viandes/recipe-pate-croute-terrine-pie-crust.php#formu_commentaire https://cooking-ez.com/viandes/recipe-pate-croute-terrine-pie-crust.php#formu_commentaire Sun, 25 Jun 2017 12:55:52 GMT Yes! https://cooking-ez.com/viandes/recipe-pate-croute-terrine-pie-crust.php#formu_commentaire https://cooking-ez.com/viandes/recipe-pate-croute-terrine-pie-crust.php#formu_commentaire Tue, 27 Dec 2016 13:16:42 GMT Does one eat the pastry? https://cooking-ez.com/viandes/recipe-pate-croute-terrine-pie-crust.php#formu_commentaire https://cooking-ez.com/viandes/recipe-pate-croute-terrine-pie-crust.php#formu_commentaire Tue, 27 Dec 2016 12:59:28 GMT Thank you so much again! Tried the terrine. It's absolutely out of this world! The recipe is a keeper and is added to my collection. I put most of the terrine in the freezer for later use. It'll be a treat with a bottle of good red wine. https://cooking-ez.com/viandes/recipe-pate-croute-terrine-pie-crust.php#formu_commentaire https://cooking-ez.com/viandes/recipe-pate-croute-terrine-pie-crust.php#formu_commentaire Sat, 21 May 2016 06:23:28 GMT Thank you! Love your great site! Looking forward to trying other recipes. https://cooking-ez.com/viandes/recipe-pate-croute-terrine-pie-crust.php#formu_commentaire https://cooking-ez.com/viandes/recipe-pate-croute-terrine-pie-crust.php#formu_commentaire Thu, 19 May 2016 09:05:26 GMT Hi,1) As you plan it, run a knife around the edges, then upside down the baking dish to get the terrine.2) Yes, it can be frozen3) you're welcome ! https://cooking-ez.com/viandes/recipe-pate-croute-terrine-pie-crust.php#formu_commentaire https://cooking-ez.com/viandes/recipe-pate-croute-terrine-pie-crust.php#formu_commentaire Thu, 19 May 2016 08:31:28 GMT Hi! I've made your recipe. It looks great and is currently cooling off on the stove top. Haven't tried it yet. My question is: how did you remove the whole thing out of the baking dish so neatly? Mine looks like some juices have spilled over and got baked in between the dough and the baking dish. Should I run the knife around the edges, or just cut through? Also, once it's cooled, can this be frozen for later use? Thank you so much! https://cooking-ez.com/viandes/recipe-pate-croute-terrine-pie-crust.php#formu_commentaire https://cooking-ez.com/viandes/recipe-pate-croute-terrine-pie-crust.php#formu_commentaire Thu, 19 May 2016 07:10:43 GMT Thanks for your quick reply! Got all the ingredients today, and ready to roll! https://cooking-ez.com/viandes/recipe-pate-croute-terrine-pie-crust.php#formu_commentaire https://cooking-ez.com/viandes/recipe-pate-croute-terrine-pie-crust.php#formu_commentaire Wed, 18 May 2016 10:04:02 GMT Hi,Yes probably, I think you should cook them before. https://cooking-ez.com/viandes/recipe-pate-croute-terrine-pie-crust.php#formu_commentaire https://cooking-ez.com/viandes/recipe-pate-croute-terrine-pie-crust.php#formu_commentaire Wed, 18 May 2016 08:14:08 GMT Hi, thanks for the great looking recipe. Do you think chicken livers will make a suitable substitution for foie gras? I am certainly going to try your recipe. https://cooking-ez.com/viandes/recipe-pate-croute-terrine-pie-crust.php#formu_commentaire https://cooking-ez.com/viandes/recipe-pate-croute-terrine-pie-crust.php#formu_commentaire Wed, 18 May 2016 00:02:49 GMT