Country Terrine

Terrine de Campagne

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

The classic accompaniment to a country terrine is gherkin pickles, but a tart fruit chutney is also delicious.


  • ½ lb/250 g barding fat
  • 1 tbsp butter


  1. Line the mold with the barding fat, reserving some for the top. Heat the oven to 350°F/175°C.
  2. To make the stuffing: melt the butter in a small pan and fry the onion slowly until soft but not brown. Mix the onion with the remaining ingredients