Stuffed wild boar's head (Hure de sanglier farcie) from Pâtés and Terrines (page 128) 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 for 24 hours. You may use one of the pâté spice recipes on p.22, the game essence recipe on p.43 for the jellied meat stock, and one of the chaudfroid recipes on p.98-99.

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