Le Creuset 2-Quart Pate Terrine - Flame le-creuset Whether topped with rich chocolate

Whether topped with rich chocolate and powdered sugar for dessert or filled with fruit for a weekend breakfast

Lid included

and chopping just about anything in the kitchen

Created in 1895 by Zwilling J

Used like a traditional honing steel the diamond steel is very fine and and can bring up a very fine edge

Le Creuset 2-Quart Pate Terrine - Flame le-creuset Whether topped with rich chocolateTerrine dishes are traditionally used to compact a forcemeat mixture like pate (the resulting form is also referred to as a terrine). Some terrines include a weighted press that molds the mixture from all sides. As the meat cools, the fat within it begins to set, helping the terrine hold its form. The enameled cast iron pate terrine makes a stylish serving pan for meatloaf, fresh bread, pound cake or homemade custard and its temperature retention