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Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Terrine de Campagne Country Terrine

Tair-EEN duh kahm-PAHN(yuh)

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Preparation info

  • 1

    1½ qt (1.5-L) terrine
    • Difficulty

      Complex

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
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-

Method

Procedure

Day 1: Fabrication and Pre-Seasoning

  1. 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.
  2. Cut the pork butt into 1-in. (2.5-cm) cubes and place them in a nonreactive container.
  3. Pour the marin

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