Country terrine with pistachios from Chez Panisse Café Cookbook by Alice Waters

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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

  • twoyolks on December 27, 2017

    This was exactly what I was looking for in a country terrine. It was well seasoned and had great flavor. It wasn't too dense. A lot of fat did separate from the terrine during cooking; I didn't remove it from the terrine while it was liquid but would in the future. I used all fatty pork shoulder instead of a mix of lean pork and pork fat.

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