Country terrine

Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About


  • Melt 1 tbsp butter or olive oil in frypan, and cook 2 finely chopped onions until soft, then set aside to cool.
  • Chop one slice of rindless bacon, and mix with 200 g (7 oz) pork mince, 200 g (7 oz) veal mince and 200 g (7 oz) chicken mince.
  • Remove crusts from 4 thick slices of stale bread, and crumb in a food processor.
  • Add crumbs to the meat with cooked onion, 3 slices of ham (chopped), 2 tbsp pistachio nuts, 10 juniper berries, 1 tbsp fresh thyme, 1 bay leaf, good pinches of ground mace and nutmeg, 1 tsp salt, ½ tsp pepper and 2 tbsp brandy.
  • Mix well with your hands, and leave to stand in a cool place for a couple of hours.
  • Heat oven to 180°C (350°F). Line an earthenware terrine or loaf tin with 10 or so slices of thin rindless bacon, keeping 2 in reserve.
  • Prepare a water bath by half-filling a roasting pan with water
  • Work 2 eggs into the meat mixture with your hands, then tip everything into the terrine, top with the last of the bacon, and cover top with foil, tied with string.
  • Place terrine in water bath and cook at 180°C (350°F) for around an hour and a half, or until the terrine has shrunk from the sides of the tin.
  • Leave to cool completely, then place on tray and store in fridge overnight.
  • The juices will set into a kind of aspic around the terrine, which you can leave on, or trim.
  • Leave terrine in the tin for travelling, and turn out when ready to eat.