The beginning of a terrine...yes that's ham 
The pate meat being put into the terrine mold....
The beginning of a pate en croute...same as a terrine but it is incased in the pate dough
The pate en croute finished and made all pretty with dough roses
Here's the chicken gallantine salad
Here's the chicken gallantine salad
Needless to say i'm pretty tired of looking a anything with gelatin or big chunks of fat in them. Being able to make all this is obviously an art. All these things are big in nice hotels, country clubs, and in europe. I guess i've never been anywhere that nice since i haven't seen or tasted any of these things...and honestly that's ok with me haha.
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