Country Terrine

Preparation info

  • Serves


    • Difficulty


Appears in

The Best of Floyd

The Best of Floyd

By Keith Floyd

Published 1995

  • About

The simple French country terrine, if made at home with fresh ingredients and served chilled with a few gherkins, some olives and some sweet summer tomatoes, is one of the finest hors d'oeuvres there is. Recipes vary from area to area, but they are all roughly based on pork, veal and pigs liver, and they tend to be quite fatty and crumbly, which is nice. Here is a typical version.