New Terrine

I didn't think Jenise would mind me posting her trial terrine for next summer's event:

10 bucks says someone first labled this "Clown Meat" before a manager stepped in

10 bucks says someone first labled this "Clown Meat" before a manager stepped in

As in 'This meat tastes funny"......

As in 'This meat tastes funny"......

Ha!

[Jenise]

Oh Bill you bozo, you've spoiled the surprise.

I'm sorry but nothing compares to the so-called "Pate Philippe" - a pate en croute that has a clock face when cut:
https://www.ft.com/content/a58f2bdd-3ff ... 39e3805796

(If the article is not visible, try this link directly to the picture: https://www.ft.com/__origami/service/im ... =700&dpr=1 )

A friend is practicing up to compete in this year's competition. I cannot imagine such a thing but I am happy to eat the works-in-progress! (I'm also the recipient of a large amount of lovely white duck fat because Tse Wei uses a lot of duck in his practice....)

[Jenise]

That pate is wonderful! Puts to shame my best efforts in that regard for one of Bill's annual terrine dinners: a force of smooth pork and duck surrounding a checkerboard, three layers if I recall, made of strips of pork fat and smoked duck breast, layered inside two kinds of crust, a typical pate en croute crust below and a rough puff on top. Which I totally f---ede up by slicing it wrong for service.

The Pate Philippe is the pousse-café of the pâté world. Astounding.

-Paul W.

That would drive one crazy, trying to keep all the elements in alignment and not knowing if you succeeded until you cut into it!

The cook that did that deserves high praise indeed!