Meat/Fish/Cheese/Eggs

Roasted pheasant terrine with duck forcemeat

Roasted pheasant terrine with duck forcemeat

Tiberian original: Roast Pheasant Terrine. Are you one of those people who likes laborious challenging cooking, who doesn’t shy away from recipes that take days to execute, including several hours of hand-on work, requiring non-standard equipment and ingredients, and cannot be eaten until the day after cooking?

Well, have I got the recipe for you! Armchair chefs welcome. This is a journey.

Pan-Fried Sweetbreads with Sage and Must

Pan-Fried Sweetbreads with Sage and Must

This recipe draws upon a very basic dish common in Italy today, which is essentially chicken breast fried in butter and sage. Because of the importance of sweetbreads to the Roman quinto-quarto tradition, a defining characteristic of the cucina romanesca, I had thought of putting this recipe in the historical section of this website, but in the end, it is more in keeping with my interpretations of the culinary material culture, and not a replication from a historical source.