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Category: Appetizer

Title: Gelatin Terrine


Vin de jus Glacé
Knox gelatin

Ice Wine for Vin de jus Glacé


1. Ferment the liver in Vin de jus Glace overnight.
2. De-vein and cut into little pieces.
3. Discard the wine.
4. Make a Glatin with Knox using the Vin de Jus as the liquid.
5. As it begins to form stir in the liver.
6. Put it into a terrine and chill.
7. Unmold slicce and palce on toasted baguettes.

Donated by Elk Run Vineyards

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