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A p?t? de campagne is the easiest terrine to make, and in the spirit of its origins?a humble but delicious dish made from trimmings or inexpensive cuts of meat?should be made with whatever garnish is on hand and eaten simply, with a good baguette and French Dijon. Add a salad of fresh greens, and you’ve got a simple midweek meal. It’s also a fabulous make-ahead dish for a weekend dinner party.