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About this recipe: Straight from the Dordogne region of France. It does not get more indulgent and more French than this. Yet this terrine is rustic, filling and simple in its ingredients and preparation. This terrine is a heavenly blend of pork liver, minced pork, sausage, bacon and chicken breasts. Phew. This is a terrine that you will not forget making and your guests will not forget eating. I like to make this ahead of time as it keeps so well in the fridge and I like to serve it with homemade bread and a little salted butter. If I could take only one dish to a desert island, this would be it.
Choose a terrine mould that is just big enough, as the terrine will shrink when cooked.