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Canada’s 100 Best - - Column - John Horne

Yield: 1 small ter­rine

IN­GRE­DI­ENTS

• • • • • • • 5 sprigs of fresh thyme

1 bay leaf, torn

½ tbsp. black pep­per­corns

125 ml (½ cup) Madeira

125 ml (½ cup) Port

50 ml (¼ cup) rye whisky

50 ml (¼ cup) thinly sliced shal­lots

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