Description
A traditional recipe lightly seasoned with Armagnac. The terrine is ready to serve: just remove from mould and slice to prepare wonderful appetizers.
To fully enjoy its full flavour, we recommend keeping things as simple as possible:
- warm up knife blade in hot water and cut ½ inch thick slices
- place slices on toasted bread or brioche
- add fleur de sel and ground black pepper to taste
- as an appetizer, serve with a salad