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.

Notes about this recipe

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