Terrine of foie gras: Stage 15
...carefully.
It's a good idea to tap the base of the terrine on a teatowel folded in 4 to help the liver to pack down. Smooth the surface with a maryse.
Put the lid on and refrigerate for 3 or 4 days (if you can wait that long) to allow the flavours to develop fully.
It's a good idea to tap the base of the terrine on a teatowel folded in 4 to help the liver to pack down. Smooth the surface with a maryse.
Put the lid on and refrigerate for 3 or 4 days (if you can wait that long) to allow the flavours to develop fully.