Terrine de volailles aux herbes et noix.
Tartine de terrine au foie de volaille.
Today, 2 other mini-terrines. The first photo is a terrine of poultry with herbs and walnuts. The second, an open sand with a terrine of poultry liver.
All the terrines that cooked together… The red orange color is because I sprinkled paprika and turmeric at various stages. You may not know it but the natural color of all the terrines, ham, sausages is grey, sad ash grey and the pros add nitrates to make them be pinkish. I didn’t use nitrates.
It contains ground chicken, pasted liver, liver chunks and tarragon. It’s soft, easy to spread. There were 2 of this type.
Here we have a crunchy one with walnuts. It’s chicken and duck. I added a random mix of herbs from my garden (recently reviving after the heat wave) : mint, another mint, sage, basil, hori basil, lemon balm.
The third one :