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Category: Appetizer
Title: Gelatin Terrine
Ingredients
Liver
Vin de jus Glacé
Knox gelatin
Baguettes
Substitution:
Ice Wine for Vin de jus Glacé
Directions
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
