Terrine d'Vancienne
From The spirit of cookery, 1895
This dish is served in the terrine it was cooked in.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 195. The excerpt below is the record exactly as published.
Terrine d Vancienne mode, or clu Louvre, made according to a recipe by Leclercq, had the greatest reputation amongst dishes of this kind ; its ingredients were fat chicken, partridge, back of hare, nut of veal and of mutton, all larded and spiced, boiled in broth, with roasted chestnuts and fine herbs
Cook this with the app: pantry check, scaling, and the assistant.