Chilled beef terrine in the style of the Gironde (Terrine de boeuf à la Girondine) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 269) by Paula Wolfert

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Accompaniments: Creamy shallot vinaigrette

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

    Preparation requires 2-3 days. Can substitute brandy for Armagnac, beef sirloin tips for beef bottom round, pig feet for calf feet, and shallots for leeks.

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