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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
Recipe search

Country Terrine
Difficulty Level: Medium
Recipe Id: FRA104

Country Terrine

  • 1 1/2 pounds beef livers or pork livers
  • 1/2 cup heavy cream
  • 1/2 pound pork fat
  • 1 1/2 pounds pork; boneless
  • 1 large onion; chopped
  • 1 tablespoon butter
  • 2 cloves garlic; crushed
  • 1 tablespoon dried basil
  • 1 tablespoon dried thyme
  • 2 eggs
  • 1 tablespoon salt
  • 1 1/2 teaspoons black pepper
  • 1 tablespoon white flour
  • 1/3 cup brandy
  • 3 slices barding fat
  • 3 bay leaves

1. Grind liver, add cream, and let stand for 1 hour. Grind pork fat with pork.

2. In a frying pan, sauté onion in butter for 5 minutes. Add garlic, parsley, basil, and thyme. Remove from heat.

3. Heat oven to 350°F.

4. In a large mixing bowl, combine liver mixture, pork, herb mixture, eggs, salt, pepper, flour, and brandy. Mix well. Fry a patty and adjust seasoning.

5. Put barding fat in the bottom of a 9- by 5-inch loaf pan. Pour in meat mixture. Put bay leaves on top. Seal tightly with foil, put loaf pan in a larger pan, and add water to come halfway up the terrine.

6. Bring to a simmer and then put into oven and bake until a skewer inserted into the center for 1/2 minute is very hot when withdrawn, 1 1/2 to 1 3/4 hours.

7. Cool 1 hour; weight down evenly. Chill. Serve at room temperature.

The cooked terrine should be weighted down with canned food or other heavy objects while cooling. This results in a terrine with a close, even texture that will slice well. This terrine tastes better when allowed to mellow at least a day.

Yields: 15 to 18 slices


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