Terrine de Campagne


Preparation info

  • Serves


    • Difficulty


    • Ready in

      2 hr

Appears in

The French Market

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.