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This is loosely based on Hugh Fearnley-Whittingstall’s terrine recipes. He refers to building a terrine with bricks (the meat) and mortar (the forcemeat). It’s an appealing analogy, not least because it shows you don’t have to be too scientific about the whole thing. Serve it with red or white wine, crusty bread and chutney.
The Corker recommends- This beautiful terrine deserves a splendid partner, a white burgundy fits the bill.
Typical values per serving:
This recipe was first published in October 2007.