I don't know if this question belongs here or in cookware. It's sort of a hybrid.
I'd like to make a terrine from Martha's Hors d'Oeurves Handbook, but I can't seem to find a terrine mold. I've checked WS, PB, & C&B. Sur la Table has a le Creuset one for $120. Which is too rich for my blood.
Does anyone know of something that would work as a substitute? I bet a cocktail bread loaf pan would do the trick, but i can't seem to find one of those either.
In the alternative, does anyone have a recipe that would work in a standard or mini loaf pan keeping in mind that I'll have to cut each slice into quarters to get it hors d'oeurve sized?
Updated 2 years ago | 4
Updated 1 year ago | 9
Updated 11 months ago | 20
Updated 1 year ago | 13
Updated 1 year ago | 2