Terrines, mousses and rillettes
Terrines, mousses and rillettes are always served cold with marinated vegetables, onion jam, chutney, and bread or croutons.
They can, however, be used as an ingredient in dishes and they are very often used to make sandwiches and hors d’oeuvres.
Add a little of your favourite mousse or terrine to:
- Slices of cucumber or zucchini and add a little chives
- Celery sticks and sprinkle with minced black olives
- Roasted garlic croutons and garnish with sweet pepper
- Mini buckwheat crêpes and roll up
- Mini pastry shell, or better still, bake your own puff pastry in the oven, cut in lozenges and garnish with mousse or terrine
- Thin slices of bagels and garnish with a few mustard sprouts
- A thin slice of any variety of bread, walnut, pumpernickel, cheese, poppyseed… spread with fine beer-flavoured mustard
