Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Terrine de Campagne Country Terrine

Name: Terrine de Campagne Country Terrine (Tair-EEN duh kahm-PAHN(yuh))
Yield: 1 1½-qt (1.5-L) terrine, about 4 lb (2 kg)
Cuisine: American
Ingredients: chicken livers; garlic; eggs; dried thyme; cognac; lean pork butt; ground ginger; bay leaves; ground cloves; black pepper; kosher salt; dried tarragon; caul fat; madeira; pork fatback; pork loin; smoked ham; shallots; white pepper

Tair-EEN duh kahm-PAHN(yuh)

Preparation info

1
1½ qt (1.5-L) terrine

Difficulty
Complex

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Ingredients	U.S.	Metric
Internal garnish
Trimmed pork loin cut into ⅜-in. (1-

Americas
United States
Main course
Gluten-free

Method

Procedure

Day 1: Fabrication and Pre-Seasoning

Marinate the pork loin cubes in the Madeira, cognac, pinch of thyme, and salt and pepper to taste in a nonreactive container. Cover and refrigerate 2 hours.
Cut the pork butt into 1-in. (2.5-cm) cubes and place them in a nonreactive container.
Pour the marin