Country Terrine

Name: Country Terrine (Terrine de Campagne)
Yield: Serves 8
Cuisine: France
Ingredients: 2 qt/2 l terrine mold or loaf pan; luting paste, optional; sprig of thyme; ½ lb/250 g barding fat; 1 tbsp butter; 1 onion, chopped; pinch ground cloves; ¼ tsp ground allspice; pinch ground nutmeg; 1 lb/500 g pork, half fat, half lean, ground; ½ lb/250 g thickly sliced cooked ham, cut in strips; 2 cloves garlic, finely chopped; 1 bay leaf; 2 tbsp/30 ml brandy; ½ lb/250 g chicken livers, ground; ½ lb/250 g veal, ground; 2 eggs, beaten to mix; 1 tbsp each salt and pepper

Terrine de Campagne

Preparation info

Serves
8

Difficulty
Medium

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

The classic accompaniment to a country terrine is gherkin pickles, but a tart fruit chutney is also delicious.

Ingredients

½ lb/250 g barding fat
1 tbsp butter

Europe
France
Dinner
Mediterranean
Gluten-free

Method

Line the mold with the barding fat, reserving some for the top. Heat the oven to 350°F/175°C.
To make the stuffing: melt the butter in a small pan and fry the onion slowly until soft but not brown. Mix the onion with the remaining ingredients