Anne Willan

Terrine de Boeuf Paysanne

Beef Terrine with Herbs and Ham

Preparation info
  • Serves

    6–8

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

For this unusual terrine of beef, use a lean cut such as topside or silverside in Britain or top or bottom round roast in the USA. The meat is cut in strips rather than minced/ground, and the terrine is flavoured with ham and plenty of fresh herbs.

Ingredients

500 g lean beef

Method

Set the oven at moderate (175°C/350°F). Cut the beef, ham and bacon in thin strips and put a layer of each in the terrine, beginning with the bacon and ending with the beef. Sprinkle the beef with very little salt (since the bacon is salty), and with some pepper, allspice, parsley, herbs, bay leaves, garlic and armagnac. Continue to fill the terrine by layering the meats in the above order and