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Country terrine
Country terrine

Country terrine

Preparation 45 min
Cooking time 1 h 30 min
Servings 1 terrine, about 1.4 kg (3 lbs)

Ingredients

  • 30 ml (2 tbsp) butter
  • 4 French shallots, thinly sliced
  • 4 garlic cloves, minced
  • 6 veal strips, from the tenderloin or rump (about 300 g [10 oz])
  • 400 g (14 oz) medium-lean pork meat, coarsely ground
  • 400 g (14 oz) pork belly, coarsely ground
  • 400 g (14 oz) pork (or chicken or rabbit) liver, coarsely ground
  • 5 ml (1 tsp) fresh rosemary, finely chopped
  • 5 ml (1 tsp) fresh thyme, chopped
  • Salt and freshly ground black pepper
  • 185 ml (3/4 cup) 35% cooking cream
  • 125 ml (1/2 cup) pistachios, dry toasted (optional)
  • 60 ml (1/4 cup) cognac or brandy
  • 15 ml (1 tbsp) coarsely crushed peppercorns  
  • 200 to 250 g (7 to 8 oz) thin strips of barding fat or slices of bacon (1 strip to line the bottom of the pan, 2 or 3 strips to line the sides, and the rest for presentation)
  • A few bay leaves
  • A few juniper berries

Preparation

  1. Preheat the oven to 160°C (325°F).
  2. In a large skillet, melt the butter over medium heat.
  3. Sweat the shallots and garlic. Set aside.
  4. In a large bowl, mix together the ground meats.
  5. Add the rosemary and thyme. Season with salt and pepper. Stir.
  6. Add the cream, then the pistachios and the peppercorns.
  7. Pour in the cognac or brandy and stir well.
  8. Line the bottom and sides of a terrine or cake mould with barding fat.
  9. Place one-third of the stuffing at the bottom of the mould.
  10. Add 3 veal strips.
  11. Top with another third of the stuffing.
  12. Add 3 veal strips and top with the remaining stuffing.
  13. Place the barding fat strips diagonally on top of the terrine.
  14. Garnish with bay leaves and juniper berries.  
  15. Place in a bain-marie and cook in the oven for 90 minutes.
  16. Remove from the oven. Let cool at room temperature for 30 to 45 minutes.
  17. Place a plate over the terrine and add a weight to make it firm.
  18. Refrigerate for 48 hours.
  19. Serve with country-style bread, Dijon mustard and small gherkins.
Availability in stores