French Country Terrine
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4.8
33 reviews
Excellent
French Country Terrine
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This classic French Country Terrine makes an elegant starter course served with baguette slices, mustard, and cornichons.
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Ingredients
- 2 tablespoons butter
- 1 small onion finely chopped
- 3 cloves garlic minced
- ¼ cup brandy
- 1 pound ground pork
- 8 ounces calves liver coarsely chopped
- 8 ounces ground veal
- 1 ¼ cups breadcrumbs
- 1 tablespoon chopped fresh parsley
- 1 ½ teaspoon fresh thyme leaves
- 1 ½ teaspoon chopped fresh chives
- ½ teaspoon ground black pepper
- 2 teaspoons kosher salt
- Pinch ground cloves
- Pinch ground nutmeg
- ⅛ teaspoon ground ginger
- 3 eggs
- 8 ounces sliced bacon
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Instructions
- Melt the butter in a skillet or sauté pan over medium heat. Add the onions and cook until soft taking care not to let the onions brown. Add the garlic and cook for an additional minute. Remove from the heat, add the brandy and let cool while you proceed with the recipe.
- Preheat the oven to 350 degrees.
- Combine the meats in a large mixing bowl. Add the onion mixture, and remaining ingredients except bacon. Mix thoroughly.
- Fry a quarter-sized patty, check for seasonings and adjust if necessary.
- Using the back side of a knife, stretch each bacon slice to about twice its length.
- Line a terrine or loaf pan with bacon strips. Cut strips in half to line the short ends. Allow the ends of the bacon to drape over the sides of the pan.
- Pack the meat mixture into the terrine or loaf pan making sure not to leave any air pockets in the mixture. Press down evenly molding a slightly mounded top. Fold the overhanging bacon strips over the top and sides of the mixture adding additional strips to cover the top if needed.
- Cover the top with a piece of parchment paper, then cover the terrine with foil.
- Put the terrine in a roasting or baking pan and pour enough boiling water in the pan to come about halfway up the sides of the terrine.
- Place in the oven and cook for 1 to 2 hours. Test with a meat thermometer to judge when cooking is complete. Mixture should be at 160 degrees to be fully cooked.
- Remove the terrine from the water and cool completely at room temperature.
- Place a heavy can, a foil-wrapped brick or some other heavy object on top of the terrine and refrigerate overnight.
- Slice and serve with baguette, Dijon mustard, and cornichons.
Notes
- It's very important to test your mixture for seasonings. Form a quarter-sized patty of the mixture and cook it in a small skillet. Taste to check for seasonings and adjust if necessary. Repeat until you're satisfied with the taste of your mixture.
- Storing: Cooked terrine can last in the fridge for up to one week if stored in an airtight container or plastic bag with the air removed completely.
- Freezing: Terrine can be frozen by wrapping slices in plastic wrap, then foil and then placing in a freezer-safe bag or airtight container. You can also use a vacuum sealer. Stays fresh in the freezer for 3-4 months.
Nutrition Information
Show Details
Serving
1
Calories
195kcal
(10%)
Carbohydrates
6g
(2%)
Protein
12g
(24%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Trans Fat
1g
Cholesterol
99mg
(33%)
Sodium
408mg
(17%)
Potassium
194mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
4533IU
(91%)
Vitamin C
1mg
(1%)
Calcium
26mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 195kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 408mg | 17% |
| Potassium | 194mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 4533IU | 91% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
33 reviews
Excellent
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