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Cooked meat and terrine buffet

Green pepper terrine
A. Escoffier Culinary Guide, 1907 edition, recipe page 450
Selection of 9 cut up hams
Cep terrine
A. Escoffier Culinary Guide, 1907 edition, recipe page 967
Aveyronnais fricandeau
A. Escoffier Culinary Guide, 1907 edition, recipe page 967
Pig’s ear preserved in jelly
A. Escoffier Culinary Guide, 1907 edition, recipe page 754
Head cheese sprinkled with parsley
A. Escoffier Culinary Guide, 1907 edition, recipe page 967
Country terrine
A. Escoffier Culinary Guide, 1907 edition, recipe page 967
La sélection de 10 saucissons
Soft Sobrassada de Mallorca PGI
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