La terrine aux herbes from Magrets & Mushrooms: More Country Recipes from South-West France by Jeann
Cook the spinach in a pan for 5 minutes, then drain, chop coarsely and mince with the raw pork. Add the ham, lardons and onion, then the herbs, garlic and seasonings. Stir in the beaten eggs and tu...
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Ingredients
- 100 g lardons
- 1 medium onion, finely chopped
- 350 g raw pork
- 100 g cooked ham, diced
- ½ tbsp each of basil, parsley and chervil
- 3 rosemary leaves
- 350 g spinach
- strips of pork fat to line the terrine and cover the pâté
- cayenne pepper, nutmeg, salt and pepper
- 2 cloves garlic, chopped
- 2 eggs, lightly beaten
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