Spinach & pork terrine (Caillettes) from A Taste of Provence / Table in Provence: Classic Recipes from the South of France (page 125) by Leslie Forbes

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Onion chutney (Confiture d'oignons)

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

    Can substitute Swiss chard or curly endive for spinach, unsmoked bacon for caul fat, and Cognac for eau-de-vie.

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