Terrine de pâté de campagne from The Essence of French Cooking by Michel Roux
- shallots
- double cream
- garlic
- thyme
- quatre-épices
- dry white wine
- pork livers
- pork back fat
- pork neck
-
EYB Comments
See recipe for variations.
Where’s the full recipe - why can I only see the ingredients?
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.