Name: Hot Country Terrine (Terrine Paysanne)
Yield: Servings: 4
Cuisine: French
Ingredients: About ⅓ cup stock or pot-au-feu bouillon (the amount necessary to just immerse the meats); Flour for dough; 1 teaspoon finely crumbled mixed herbs: 1 bay leaf ground to powder, pinch ground allspice, salt, mixed together; About ⅓ cup red wine; About 3 tablespoons Cognac; Red wine or water (for deglazing); 8 to 10 ounces lean salt pork (unsmoked bacon), rind removed, sliced (by machine) to ⅛-inch thicknesses (twice that of packaged bacon); Olive oil; 1½ pounds lean beef (shoulder or round) cut into ¼-inch-thick slices, edges slashed

Preparation info

Servings:
4

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Ingredients

8 to 10 ounces lean salt pork (unsmoked bacon), rind removed, sliced (by machine) to ⅛-inch thicknesses (twice that of packaged bacon)
1½ pounds

Method

Cover the slices of salt pork with cold water, bring to a boil, drain, and rinse. Brown the steaks (in two or three shifts, transferring them to a plate when finished), drain off the fat from the pan, and deglaze with a bit of red wine or water.

Choose a terrine (earthenware or enameled ironware) of a size, as nearly as possible, corresponding to that of the steaks. Arrange alternate la