N.B. This dish must be started at least the day before it is to be eaten, but it can be stored for several days in the refrigerator.
8 Run the hot tap briefly over the base of the terrine, then turn it out on a long serving-dish. If you have some jelly left over, cut it into cubes and strew them round the terrine. Serve accompanied by small pickled gherkins and a good green salad.
© 1979 All rights reserved. Published by Macmillan.