My grandmother's terrine (Grootmoeder's kippenlever en appel paté / Terrine aux foies de volaille et pommes) from The Taste of Belgium (page 56) by Ruth Van Waerebeek

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

Accompaniments: Onion-raisin marmalade (Marmelade van ajuin en rozijntjes / Confiture d'oignons et de raisins)

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

    Requires 2 days to prepare. Can substitute salt pork for pork belly, pork shoulder for pork butt, nutmeg for mace, bacon for fatback, and pistachio nuts for hazelnuts.

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