Pâté en croûte is a terrine that has a crust. It is a traditional French dish made with a layer of meat or poultry blended with herbs and seasonings, encased in a pastry crust.
The outermost layer, called the crust, is the thinnest layer of the earth.
The Crust
The Earth's crust is divided into continental crust and oceanic crust. Underneath the crust and attached to it is the uppermost brittle mantle, which, together with the crust is referred to as the lithosphere.
There is no crust
The name of the crust beneath the oceans is called "oceanic crust." It is thinner and younger than continental crust and primarily composed of basaltic rocks.
la terrine de mousse de thon
'une terrine' is a kind of paté cooked in eathenware.
pronounced te'rin
srry i dont know
terrine moyenne
charlie huggins and Craig wheelaghan
terrine
As an entry with bread and pickles
The origin of this dish is mainly French.
A terrine is a glazed earthenware cooking dish with vertical sides and a tightly fitting lid, generally oblong or oval. Modern versions are also made of enamelled cast-iron. By extension, the term also refers to food prepared in a terrine, mainly game and venison, brawn and pâtés, and served in it. If it has been pressed and chilled, then turned out for serving in slices, a terrine becomes a pâté
The left abdomen is slit and the Anubis priests take them out from there.
tartare, salade niçoise, pissaladière, flan aux asperges, terrine de saumon, oeufs farcis...