Country Terrine

TOTAL TIME: 9 hr 45 min
Prep: 10 min
Inactive Prep: 8 hr
Cook: 1 hr 35 min
 
YIELD: one 10-by-2 1/2-inch terrine
LEVEL: Intermediate

ingredients

  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 2 to 3 cloves garlic, finely chopped
  • 1/4 cup/60 ml Cognac
  • 1 pound/500 g ground pork
  • 8 ounces/250 g pork or beef liver, coarsely chopped
  • 8 ounces/250 g ground veal shoulder
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat the oven to 350 degrees F/180 degrees C.

Melt the butter in a saute pan and gently saute the onions until soft. Add the garlic and cook for 1 minute. Pour in the Cognac, remove from the heat and cool slightly.

Combine the ground pork, liver and ground veal in a large bowl. Add the onion mixture, breadcrumbs, herbs, quatre-epices and eggs. Mix well. Sprinkle with plenty of salt and pepper. Fry a patty of it to check for seasonings and adjust if necessary.

Thinly slice the pork fat and line a 10-by-2 1/2-inch terrine mold with the slices, slightly overlapping them and allowing it to hang over the edges. Pack the meat mixture into the terrine and press down evenly. Fold the overhanging strips of fat over the top and add a few more slices if necessary to cover the top. Cover the top with a piece of parchment paper, then cover the terrine with foil.

Put the terrine in a roasting pan and pour around enough boiling water to come halfway up the sides of the terrine. Place in the oven and cook for 1 to 1 1/2 hours. Remove from the water bath and cool completely. Place a brick on it and refrigerate overnight. Slice and serve.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 1 reviews

  • on August 05, 2014

    Flag

    This is divine! It is surprisingly light and perfectly seasoned. I served it at a pre-theater picnic in the park with French bread, brie, whole grain Dijon mustard and a spicy fig spread. Delicious! I substituted chicken livers for the beef liver and did all chopping and mixing in the food processor for easy prep. I used 2 teaspoons of salt and lots of freshly ground pepper and that turned out to be just right. The mixture filled a standard loaf pan and with so much, I have sectioned off and frozen three portions for future use. One will be my star appetizer at an upcoming party! Come back Laura! I love your show and a new series of French Food at Home would be fabulous! How about French Food Fusion or French Food Nouveau with an updated twist on the classics?

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.