Sweetbread Terrine

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.