terrines which is the point to
consider. When the terrines have
cooled a little, put a piece of
greaseproof paper over them and a
2-lb weight on the top and leave
several hours. If to be stored, seal
with pure pork lard. Should you
have the end of a ham to be used
up, 1 lb can be used instead of the
½ lb of bacon, but be very sparing
with salt.
JAMBON PERSILLÉ DE BOURGOGNE
This is the traditional Easter dish
of Burgundy. The recipe comes
from the famous Restaurant des
Trois Faisans at Dijon.