Terrine of pigeons from Elizabeth David Classics: Mediterranean Food, French Country Cooking, Summer Cooking by Elizabeth David

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

    See recipe for variation using chicken liver pâté in terrine. Terrine needs to set overnight. Terrines can be sealed with pork fat instead of aspic jelly.

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