Sweetbread terrine

Terrine de ris de veau

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      2 hr

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

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.


  • 115 g (4 oz) gammon
  • 115 g (4


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