THIS TERRINE is a good all-purpose recipe that can serve as a guide for numerous variations. You can use different meats or different flavoring and decorative ingredients (see “Terrines Variées”). Note that terrines need to be made at least a day in advance of serving, and optimally two to three days ahead.
Although this is a typical terrine, it differs from most in its fat content. Most recipes call for the baking mold to be lined with thin sheets of pork fat, and the meat itself covered with the same fat. This method originated in the days before refrigeration, to protect the terrine from airborne bacteria by completely sealing it with fat. I have omitted this fat from the recipe, as well as the strips of pork fat traditionally used to make a mosaic pattern in the sliced pâté.
Although the terrine is usually baked in a loaf shape and served cold, you can also shape the seasoned ground meat into patties, pan-fry like sausage, and serve with eggs for breakfast or with vegetables for dinner. Mixed with some cooked rice or bread crumbs, it can also be used to stuff cabbage or green peppers.