A classic French terrine of pork and veal mince with herbs wrapped in bacon, cooked and then served cold in slices.
If your butcher doesn't have veal mince, use best quality beef mince. Delicious served with cornichons (mini pickles) and thinly sliced sourdough toast.
This recipe is adapted from Entertaining with Margaret Fulton (Paul Hamlyn 1971). A classic terrine that never goes out of style.