Vegetable terrine with goose liver (Terrine de légumes au foie gras) from Pâtés and Terrines (page 87) by Christian Teubner and Hannelore Blohm and Edouard Longue and Friedrich W Ehlert

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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

  • Eat Your Books

    Requires refrigeration overnight. Can substitute mushrooms braised in butter with parsley and basil for the artichoke hearts, carrots, and green beans.

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