La terrine aux herbes

Herb pâté

Preparation info
  • Serves


    • Difficulty


Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About


  • 350 g spinach
  • 350 g raw pork
  • 100 g


Cook the spinach in a pan for 5 minutes, then drain, chop coarsely and mince with the raw pork. Add the ham, lardons and onion, then the herbs, garlic and seasonings. Stir in the beaten eggs and turn into a terrine lined with the pork fat. Cover with more strips of the pork fat.

Heat the oven to 150C/300F/gas mark 2. Cover the terrine with foil, put in a bain-marie and coo