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.
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.