Glazed Terrine in a Case of Herb Pastry

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

A wonderful fusion of flavours combined with a luxurious appearance makes this a perfect terrine for a lunch party, accompanied by a green salad and crusty bread in summer, or during colder weather, a bowl of hot new potatoes. Including herbs in the pastry is an easy way of adding extra flavour.


For The Terrine

  • 250 g (8 oz) boneless stewing veal, finely diced
  • 175 g (


Place the veal, pork, turkey, white wine, sherry and a generous sprinkling of freshly ground black pepper in a large bowl and mix together thoroughly. Cover the bowl and place in the refrigerator for 12-24 hours. About halfway through the marinating time put the chopped chicken livers in a second bowl, cover with milk and chill.

While the meat is marinating, butter an 18cm (7in) deep ca