Some days, I am nostalgic for some typical french food!

“Pâté en croûte” is a special terrine made with different meats layers baked in a pie crust.

We usually bake it in a rectangular mold, so you can easily cut slices. There are so many recipes which vary according to the kind of meat and seasonings.

Today I made it with veal, pork and pistachios. It takes a good 3 or 4 hours to prepare and cook, and a two days for it to ‘set’; but it is well worth the effort.

A delight! – served with cornichons or Dijon mustard.