Tender lambs’ sweetbreads are what is really called for in this terrine, though larger calves’ ones can be substituted if needs be. The sorrel gives the surrounding farce a pretty contrasting colour and a pleasing sharpness, against the creaminess of the sweetbreads. When sorrel isn’t available, use mushrooms, to give a quite different but delicious flavour to the terrine.
Serve with a small, lightly dressed salad, and Spiced Plums or Oranges.
Chop the belly of pork or salt pork roughly, discarding any bits of bone. Mix with the sorrel or cooked mushrooms, the eggs, flour and seasonings. Process briefly in small batches in a processor or put through a mincer, to give a rough farce. Line a
Stand the terrine in a roasting tin half-filled with water and bake in a
Serve sliced with a lightly dressed salad and Spiced Plums or Oranges.
© 1990 Joyce Molyneux. All rights reserved.