Terrines Variees

Preparation info

    • Difficulty

      Complex

Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

Method

Use duck, pheasant, rabbit, or hare in place of the chicken, and the name changes to terrine de canard, faisan, lapin, or lièvre aux pruneaux.

Use chicken livers (soaked in Armagnac or Cognac) in place of the prunes. Use about the same number of livers as prunes. Substitute strips of beef tongue for the ham.

Add about 2 tablespoons green peppercorns or 1 medium (¾-inch) truffle, chopped, to the ground meat to change both flavor and appearance.

Instead of cutting them into strips, cut the chicken and ham into dice and stir into the seasoned ground meats. This will save time and produce a more typical, though less sophisticated, looking terrine.