Country Terrine

  • Level: Intermediate
  • Total: 9 hr 45 min
  • Prep: 10 min
  • Inactive: 8 hr
  • Cook: 1 hr 35 min
  • Yield: one 10-by-2 1/2-inch terrine
Share This Recipe

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

2 tablespoons chopped fresh herbs, such as thyme, parsley and chives

2 tablespoons chopped fresh herbs, such as thyme, parsley and chives 

1 teaspoon quatre-epices

3 eggs

8 ounces/250 g pork or beef liver, coarsely chopped

8 ounces/250 g ground veal shoulder

1 1/4 cups/80 g breadcrumbs

Salt and freshly ground pepper

Salt and freshly ground pepper 

8 ounces/250 g slab fat, pork fatback, or pork belly or bacon

Directions

  1. Preheat the oven to 350 degrees F/180 degrees C.
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …