Individual mushroom terrines (Petites terrines de champignons de couche) from Pâtés and Terrines (page 89) by Christian Teubner and Hannelore Blohm and Edouard Longue and Friedrich W Ehlert

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

  • Eat Your Books

    You may use the veal forcemeat component of the mushroom terrine à la maison recipe on p.88, one of the aspic recipes on p.94-96, and one of the chaudfroid recipes on p.98-99. Can substitute chicken forcemeat for veal forcemeat.

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