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There's nothing more classically French than an elegant terrine--we've been producing the definitive cast iron molds for making them for nearly a century. In this installment Michael presents a timeless recipe for traditional seafood terrine using a raw bar worthy assortment of blended shrimp, scallops and crabmeat cooked gently in a water bath and then applies the same technique to create a new spin on the ultimate comfort food with a modern meatloaf.