![Beautiful FG Dec 11](https://www.jimdrohman.com/wp-content/uploads/2011/12/DSC00853.jpg)
Making foie gras terrine is a Holiday tradition around our house. As described in an earlier post, a good terrine of foie gras is, in France, as important to Christmas, as, well, Pere Noël. This year during the terrine making process, I got some additional photos that might be helpful if you are trying to follow my recipe for terrines yourself. I hope you will find these interesting.
![FG Soak Dec 11](https://www.jimdrohman.com/wp-content/uploads/2011/12/DSC00852.jpg)
![FG Clean Up dec 11](https://www.jimdrohman.com/wp-content/uploads/2011/12/DSC00856.jpg)
![FG Terrine Ready to Bake Dec 11](https://www.jimdrohman.com/wp-content/uploads/2011/12/DSC00860.jpg)
![FG Terrine Check Temp dec 11](https://www.jimdrohman.com/wp-content/uploads/2011/12/DSC00862.jpg)
![Small FG Terrine Press Dec 11](https://www.jimdrohman.com/wp-content/uploads/2011/12/DSC00863.jpg)
![Finishe Terrine, Dec 2011](https://www.jimdrohman.com/wp-content/uploads/2011/12/DSC00885.jpg)
![FG Terrine beauty shot Dec 2011](https://www.jimdrohman.com/wp-content/uploads/2011/12/DSC00889.jpg)
This year, I served the terrine with toasted country bread and baked apples. The apples, which were served warm as a foil to the cool richness of the foie gras, had been basted with a reduction of apple cider, vanilla bean, honey and butter, and then roasted for about 45 minutes.