Terrine Help Needed
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?
I make mine in either a standard Pyrex loaf pan or mini loaf pan all the time. The standard loaf pan exactly fits the brick I use to weight it when it comes out of the oven. If you want the recipe just let me know.
I got that Le Creuset ages ago on sale and never regretted it. I have several others made of porcelain, tinned steel, and heavy aluminum. There's no reason why you can't use something like a regular loaf pan or even disposable ones from the supermarket. I used small ones one year for gift terrines and just adjusted the time for my regular "house recipe."
I even used a metal drywall compound tray once, the type used for taping seams. From the hardware store. Lined with aluminum foil. For a big terrine for a party. Worked great.
If you have time to mail order, Fantes has at least three that might be suitable. They have the fold down sides. Range in price from about $18 to $45. http://www.fantes.com/loaf_pans.htm
The only problem I've had with those is with terrines using aspics because they leaked a bit. And they are a PITA to clean. But they make a very nice shape.
Make sure you have a serving plate appropriate to unmold the long, skinny terrine.