Cold Beef Terrine

Terrine de Boeuf en Gelée

Preparation info

  • Makes


    First-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

This elegant little terrine is a great way to use braised or boiled beef left over from a boeuf à la mode or a pot-au-feu. The only tricky part is getting the natural gelée—the cold braising liquid—to have the right consistency. If the gelée is too stiff, the terrine will be rubbery; if it’s too loose, the terrine won’t hold together. If the gelée is too stiff unlikely unless you included the pig’s foot in the braising of the boeuf à la mode, just thin the melted braising liquid with a litt