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Patience is the key to making this flavorful pÔtÚ.
This opulent terrine is a five-day project.
Chez Cartet, a small and very traditional Parisian bistro that has been in business since 1936, is renowned for its homemade pÔtÚs and terrines. We adapted their recipe for this coarse, well-seasoned terrine that was named after the establishment's founder.