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