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1 hrs 30 mins
A terrine is a fancy meatloaf that is always served cold. Make it at least 3 days ahead so that the flavours can meld. The adventurous cook can use rabbit loins instead of chicken. From the LCBO's "Food and Drink" magazine.
Units: US | Metric
Serving Size: 1 (113 g)
Servings Per Recipe: 10
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