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« Eggs benetine or florendict | Main | Venison fillet on creamy risotto w/ orange-stewed carrots, prunes and cavalo nero »

Oct 24, 2004



Hi Jo,
Bravo ! your terrine looks amazing and so tasty. I might make one soon. Do you think I can use a "moule à cake" with cling film ?
Have a nice day.


oh, thanks pascale, of course a moule a cake works just as well, in fact it is what i used this time... you found me out!!!


That looks really fabulous! Chocolate, booze, prunes and nuts, what more could one possibly ask for?? And it looks fantastic sliced too - great pic!


I am trying to find a simple Austrian receipe for my brother to make for high school. He is having to make something that refers to his family history and since our family originally came from Austria, that is the country he has to find food for. Can you help?

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