Recipe notes by Raymond Blanc
This is one of the easiest terrines to make at home, which makes it a great dish for every day or a dinner party. It is best prepared about two days in advance, so the flavours will have time to mature.
Traditionally, it was made from whatever meat was leftover but the basis of this version is pork, or veal if you prefer. Gherkins or pickled vegetables are the best garnish, not forgetting a hunk of rustic bread to go with it.