When the whole is done, take out the meat and cabbage, and put them into the terrine you serve to table.
On the other hand, the pie in a terrine is much less trouble to make.
Let these stew all together one hour longer; then put the whole into a terrine, and serve up.
We put a terrine full of water on the ground, and looked into the water to see them.
It is a corruption of the French terrine, an earthen vessel in which soup is served.
Spread some terrine de foie gras on four pieces of toast, lay a poached egg on top of each piece, and cover with sauce Prigord.
Put in some vermicelli; keep the meat hot; and as you are going to put the soup into the terrine add half a pint of cream.
Carve from the terrine with a table spoon and place on a platter covered with a napkin.
Pour in half a cup of broth, cover, and set the terrine into an agate dish or a saucepan.
Have ready a little vermicelli, boiled in a little weak broth, to throw into the soup, when put into the terrine.