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Easy
Published 2024
More often than not, pâtés and terrines will be based on pork or ham, sometimes prepared with or accompanied by salads or vegetables and served as a first course. Contrast the following simple salad with the more elaborate terrine which follows.
Fry the meat very gently in the fat while you prepare and dress the salad and arrange it on each person’s plate.
Put the ham/pork on top of each person’s salad, and in the remaining fat, fry the eggs, then use to top the salads. Season with pepper but no salt.