Pork and dried fruit terrine from Cooking Meat: A Butcher's Guide to Choosing, Buying, Cutting, Cooking, and Eating Meat (page 312) by Peter Sanagan

  • dried apricots
  • chives
  • Show all ingredients...
  • Serves : One 3x12-inch terrine

  • EYB Comments

    Can substitute ground nutmeg, ground cloves, ground ginger, and ground allspice for quatre épices. Weight the terrine overnight in the refrigerator.

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Notes about this recipe

  • Eat Your Books

    Can substitute ground nutmeg, ground cloves, ground ginger, and ground allspice for quatre épices. Weight the terrine overnight in the refrigerator.

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