Some dishes in this book are simple and in being simple contain hidden traps for the unwary. A terrine is at the other end of the spectrum and this recipe by Douglas Balish can look daunting to the uninitiated. But, do not be afraid to try it. The techniques are all fairly simple once broken down.
The “en croûte” means that the actual terrine is encased in pastry - the same pastry you would use to make a pork pie. This is what is known as a hot water crust and relies on being cold w