Country-style pork and walnut terrine (Terrine de porc aux noix en tartine du pays) from French Kitchen: Classic Recipes for Home Cooks by Serge Dansereau

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spiced bread (Pain d'épices)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Make terrine one to two days before, to allow flavours to develop.

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