Monday, July 19, 2010

A Grand Terrine

Passing through the Marche Paul Bert last year, I came across a rather large terrine in one of the antique shops. Apparently there was exposition and this terrine was made just for the occasion. If I understood the story correctly, the ingredients did not cook according to planned and spoiled. I took a picture of a photograph of the chefs adding their last finishing touches. What a pity it was unable to completely cook all the way through.This would have fed a village!

The terrine was not for sale, just on display along with a few more photos of the exposition. So, what does one do with this rather large baking terrine afterwards? There is just no stopping the French when it comes to competitions, thank goodness!


8 comments:

MyKitchenInHalfCups said...

Spoilt ... what a shame!

Fascinating thing though.

T.W. Barritt at Culinary Types said...

Now, I love terrine! But, this is a monster!

K and S said...

HUGE! too bad it spoiled :(

Christine said...

The terrine is truly grande! How I would have liked to see what it originally held inside. Too bad the current terrine spoiled.

Juliana said...

Wow, this is humongous...too bad got spoiled...

Penny said...

Obviously, cooking on such a grand scale has it's drawbacks. I'll stick to cooking for two for a while. Labor Day is another story. Great pictures.

My Carolina Kitchen said...

I've never seen anything so grand. As you said, leave it to the French. Sad to hear they couldn't eat it.
Sam

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