This is a two day holiday course as the terrines won't be ready until the second day. This is a great opportunity to learn these crowd pleasing terrines that can be made in advance, perfect for New Years celebrations. If you are planning to make your own foie gras terrine for New Years, please order your own lobe of foie gras from D'artagnan.com and a small terrine (1 to 1 1/2 quart) to make it in our class. You will prep it in class, learning how to devein the foie gras, and cook it at home.
Day 1:
Make:
Foie Gras Terrine
Country Pate terrine
Rabbit and Herb Terrine en Gelee wrapped in Carrot Ribbons
Frozen Chocolate Terrine with Brandied Raisins and Almonds, Raspberry Sauce
NO MEAL, go out to dinner in town!
Day 2:
Make accompaniments and enjoy the terrines as a several course meal.
Caramelized Onion Relish (for Country Pate with mustard and cornichons)
Fruit Compote and warm toast (for Foie Gras)
Scallop and Salmon Terrine with White Wine Reduction Sauce, served warm
Frisee salad
Herb Whipped Cream (for Rabbit Terrine)
Raspberry Sauce for Chocolate Terrine
Where: Shelley’s Table, Lambertville
When: Sunday Dec 28 3 to 6pm (no meal) and Monday Dec 29 6 to 9pm
Limit: 8 students
Cost: $200 per person
SOLD OUT
