Pork and Herb “Meatballs”


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By Richard Olney

Published 1974

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A recipe typical of the Vaucluse and Ardêche country, the area west of the Rhône valley stretching from Avignon to Lyons. The mixture may also be poured into a fat-lined terrine, baked for 1½ hours in a 350° oven, and cooled under weight. It becomes la terrine aux herbes, a specialty of Chez-Hiély-Lucullus in Avignon, one of the finest restaurants in France for the appreciation of regional cooking (and, among restaurants of quality, probably the least expensive).

The spinach