By Fran Warde
The addition of mushrooms to this classic terrine, makes it individual to Astier. This is a great example of how a good bistro makes a dish its house speciality.
Chop the gammon, veal and pork into small cubes. Place the meats in a shallow dish, pour over the port and white wine, then cover and leave to marinate in the fridge for 3 hours. Drain.
Preheat the oven to 150°C/300°F/Gas 2. Place the sweetbreads in a pan of cold water and brin