Chilled Beef Terrine in the Style of the Gironde

Terrine de Bœuf à la Girondine

Preparation info
  • Serves

    8 to 12

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

This old recipe for jellied beef is a good dish for picnics and warm summer night buffets. A dry white wine is used, and the dish benefits from being made a few days in advance. Choose bottom round, sirloin tip, or the midsection of the rump. It must be larded with hard fatback flavored with herbs, brandy, and lots of chopped garlic so that while the beef cooks, it is nourished and flavored from within (see Note).

The meat is cooked in its