THE SMALL TERRINE OF JOY
Actually, a ‘Terrine Néracaise truffée’, but named the above (admittedly after several bottles of wine had been consumed) by one of our lovely visitors to Camont this week.
It contains pork, pheasant, rabbit, foie gras, armagnac, and a large amount of truffles.
This is it just before it was popped in a slow oven for a couple of hours. It was ridiculously delicious.
Next week…diet.
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