Pork and spinach terrine

Preparation info
  • Feeds

    eight to ten

    • Difficulty


Appears in
Old Food

By Jill Dupleix

Published 1998

  • About

There are no tricks and no surprises to a terrine. It is a faithful kitchen friend to whom we should return time and again. Slice thinly and serve with a warm potato salad or quickly sautéed cabbage, or slice thickly and serve with a tumble of sharply dressed green leaves or just a few dill pickles or cornichons. Unbelievably, you will need two bunches of spinach to make one cup of cooked spinach.