Foie Gras Terrine Recipe - Great British Chefs
This Stephen Crane recipe is a flavourful way of serving up foie gras as a starter. Best served with toast or chutney, this foie gras terrine is lovely to try.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 1 lobe of foie gras
- 375ml of sweet wine
- 60g of salt
- 30g of sugar
- 4 slices of bread, toasted
- 4 tbsp of apple chutney
- 4 handfuls of mixed salad leaves
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