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Terrine by Stéphane Reynaud

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  • Vegetable cream terrine

    • Categories: Side dish; French; Vegetarian
    • Ingredients: carrots; cauliflower; eggs; double cream; red cabbage; broccoli; pumpkins

  • Ratatouille terrine

    • Categories: Lunch; Suppers; Breakfast / brunch; French; Vegetarian
    • Ingredients: zucchini; onions; eggplants; tomatoes; eggs; double cream; ground cardamom; curry powder; pastis; basil; tarragon

  • Artichoke and porcini terrine

    • Categories: Suppers; French; Vegan; Vegetarian
    • Ingredients: artichoke hearts; porcini mushrooms; pine nuts; parsley; tomato confit

  • Vegetable and cereal terrine

    • Categories: Suppers; Side dish; French
    • Ingredients: zucchini; carrots; onions; coriander seeds; thyme; bay leaves; fennel; button mushrooms; lemons; gelatin leaves; vegetable stock; lentils; bulgar

  • Terrine of baby leeks

    • Categories: Side dish; French
    • Ingredients: baby leeks; brown onions; carrots; celery; celery root; gelatin leaves; red onions

  • Summer terrine

    • Categories: Side dish; Summer; French; Vegetarian
    • Ingredients: zucchini; eggs; double cream; basil; aniseeds; ground cumin

  • Carrot, cumin and sesame terrine

    • Categories: Side dish; French; Vegetarian
    • Ingredients: carrots; double cream; saffron; curry powder; cumin seeds; sesame seeds

  • Tomato, basil and black olive terrine

    • Categories: Appetizers / starters; French
    • Ingredients: tomatoes; black olives; salted anchovies; brandy; basil

  • Red, green and yellow terrine

    • Categories: Appetizers / starters; French; Vegan; Vegetarian
    • Ingredients: red bell peppers; green bell peppers; yellow bell peppers; thyme; bay leaves; black peppercorns

  • Quinoa, green olive and tomato confit terrine

    • Categories: Appetizers / starters; Side dish; French
    • Ingredients: shallots; preserved lemons; quinoa; gelatin leaves; dry white wine; vegetable stock; green olives; tomato confit

  • Thyme-flavoured terrine

    • Categories: Appetizers / starters; Side dish; French; Vegetarian
    • Ingredients: eggplants; nutmeg; thyme; double cream; eggs

  • Root vegetable terrine

    • Categories: Side dish; French
    • Ingredients: leeks; onions; whole cloves; carrots; potatoes; parsnips; rutabagas; turnips; beef stock; gelatin leaves

  • Spring vegetable terrine

    • Categories: Side dish; Spring; French; Vegetarian
    • Ingredients: broad beans; petits pois; broccoli; green beans; carrots; celery hearts; eggs; double cream; tarragon; basil

  • Minestrone terrine

    • Categories: Side dish; French; Italian
    • Ingredients: asparagus; courgettes; broad beans; tomatoes; vegetable stock; fennel; petits pois; spaghetti pasta; shallots; basil; gelatin leaves

  • Cauliflower and red & green cabbage terrine

    • Categories: Side dish; French; Vegetarian
    • Ingredients: green cabbage; cauliflower; shallots; red cabbage; eggs; double cream

  • Fried garlic, tomato and onion coulis

    • Categories: Sauces, general; French; Vegan; Vegetarian
    • Ingredients: onions; garlic; ginger; tomatoes; tomato ketchup; caster sugar

  • Curry cream

    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: double cream; curry powder; saffron; piment d'Espelette

  • Chive and shallot cream

    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: double cream; shallots; chives; Tabasco sauce

  • Basil coulis

    • Categories: Sauces, general; French; Vegan; Vegetarian
    • Ingredients: basil; olive oil; lemons

  • Red mullet terrine

    • Categories: Lunch; Appetizers / starters; French
    • Ingredients: red mullet fillets; white fish fillets; dried morel mushrooms; lemons; broad beans; eggs; double cream

  • Haddock and Puy lentil terrine

    • Categories: Appetizers / starters; Lunch; French
    • Ingredients: haddock fillets; milk; Puy lentils; bouquet garni; carrots; shallots; vegetable stock; red onions; tarragon; wholegrain mustard; gelatin leaves

  • Smoked halibut and horseradish terrine

    • Categories: Appetizers / starters; Lunch; French
    • Ingredients: black radishes; double cream; eggs; horseradish; shallots; smoked halibut

  • Salmon terrine with ginger

    • Categories: Appetizers / starters; Lunch; French
    • Ingredients: salmon fillets; white fish fillets; ginger; eggs; double cream; limes; oranges; chives

  • Fish loaf

    • Categories: Appetizers / starters; Lunch; French
    • Ingredients: white fish fillets; tomatoes; shallots; eggs; double cream; tomato ketchup; basil

  • Terrine of fresh and smoked salmon with vegetable julienne

    • Categories: Appetizers / starters; Lunch; French
    • Ingredients: red bell peppers; courgettes; carrots; salmon fillets; eggs; double cream; white fish fillets; lemongrass; smoked salmon

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  • ISBN 10 0714862517
  • ISBN 13 9780714862514
  • Published Aug 01 2011
  • Format Paperback
  • Language English
  • Countries United Kingdom
  • Publisher Phaidon Press Ltd
  • Imprint Phaidon Press Ltd

Publishers Text

Easy to prepare and visually stunning, terrines are the perfect dishes to serve when entertaining your friends. Terrines are made with layered meat and cooked in earthenware molds; they are popular and versatile, guaranteed to impress and inspire. In this slim new cookbook, Stéphane Reynaud serves up a delightful selection of traditional and contemporary recipes, including ingredients ranging from meat and fish to vegetables and cheeses. The selection of terrines includes sweet as well as savory variations on this classic dish.

Stéphane Reynaud comes from the Ardèche plateau in France, where his grandfather was the village butcher. Brought up on the traditions of French cooking, Reynaud is now the owner of Villa 9 Trois in Montreuil, near Paris - a highly-regarded restaurant that specializes in pork. He is the author of the acclaimed Phaidon cookbook Pork and Sons.

Other cookbooks by this author

Terrine

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