Name: Pâté de campagne (Country Terrine)
Yield: Serves 4 to 8
Cuisine: France
Ingredients: 1 large glass dry white wine; 1 lb (500 g) belly of pork, finely chopped not minced; 8 oz (250 g) pig’s liver, minced; 1 generous splash brandy; 12 oz (350 g) veal, minced; 4 oz (125 g) sheet of pork fat or slice of speck (cured pork fat), half cut into ½-in. (1-cm)-thick strips and half cut into little cubes; 4 juniper berries, crushed; 6 black peppercorns, crushed; 2 cloves garlic, crushed; Salt and pepper; Pinch of ground mace

Preparation info

Serves
4 to 8

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

The simple French country terrine, if made at home with fresh ingredients and served chilled with a few gherkins, some olives and some sweet summer tomatoes, is one of the finest hors d’oeuvres there is. Recipes vary from area to area, but they are all roughly based on pork, veal and pig’s liver, and they tend to be quite fatty and crumbly, which is nice. Here is a typical version.

Ingredients

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Ingredients

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