Terrine of the Farm “Four Seasons”

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 1 large capon or small turkey
  • 1 pound veal shoulder
  • 1 pound pork shoulder
  • 1 pound ham
  • 6 fluid ounces cognac
  • 2 bay leaves
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • freshly ground black pepper
  • ½ pound veal, minced
  • ½ pound pork, minced
  • ½ pound pork fat, minced
  • ½ pound ham, minced
  • 4 eggs
  • strips of pork fat
  • flour and water paste


Bone a large capon (or small turkey); remove the breast fillets and the meat of the breast without disturbing the skin.

Cut veal shoulder, pork shoulder and ham into 1-inch squares; place in a large bowl with capon skin and meat; marinate with cognac, bay leaves, thyme and salt, and freshly ground black pepper, to taste.

Combine minced veal, pork, pork fat and ham with eggs; mix well.

Remove skin from marinade and dry it. Line a deep casserole or terrine with a few thin slices of pork fat, and then with turkey or capon skin, outside down, so that some of the skin hangs over the sides. Mix minced meats by hand with cubed meats and seasonings. Place a layer of this mixture in bottom of casserole; roll strips of fillet in chopped parsley and herbs, and arrange on top. Cover with remaining meat mixture. Fold overlapping skin over this, and top with thin slices of pork fat. Cover casserole, and seal it with a flour and water paste. Bake in a pan of hot water in a 350°F-M3 oven for about 2 hours, or until fat is clear. (Remove seal after 1½ hours to check on this.) If all the broth is not cooked out, return to oven for another 15 to 20 minutes. Place weights on terrine (about 6 to 8 pounds) and allow to cool. Chill in refrigerator.