Label
All
0
Clear all filters

Terrine de Campagne

Rate this recipe

banner
Preparation info
  • Serves

    6

    • Difficulty

      Medium

    • Ready in

      2 hr

Appears in
The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This meat terrine is traditionally made in an earthenware terrine dish, which ensures that it cooks evenly, but you can use a loaf tin instead. Serve it sliced, with crusty bread and a fresh green salad. Pistachios work well in this terrine, giving it a slightly sweet flavour and a crunchy texture: add about 100g chopped nuts to the final mixture and garnish with a few whole nuts on top.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title