Country Terrine


Preparation info

  • Serves


    • Difficulty


Appears in

Simple Food

Simple Food

By Jill Dupleix

Published 2002

  • About

A hearty, rustic country pâté to serve with crusty bread, little green cornichons and salad leaves.


  • 200 g rindless streaky bacon, plus 4 extra rashers
  • 250 g chicken livers
  • 1


Roughly chop the bacon, reserving 4 rashers for the top. Clean and trim the chicken livers, and roughly chop.

Combine the minced pork, bacon and chicken livers in a large bowl, along with the chopped herbs, shallots, garlic, salt, pepper, nutmeg and brandy. Mix well with your hands, then cover and leave in the refrigerator overnight.

Heat the oven to 180°C/Gas 4. Mix the egg int