Terrine de Campagne


Preparation info

  • Serves


    • Difficulty


    • Ready in

      2 hr

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This meat terrine is traditionally made in an earthenware terrine dish, which ensures that it cooks evenly, but you can use a loaf tin instead. Serve it sliced, with crusty bread and a fresh green salad. Pistachios work well in this terrine, giving it a slightly sweet flavour and a crunchy texture: add about 100g chopped nuts to the final mixture and garnish with a few whole nuts on top.


  • 200 g chicken livers, trimmed
  • 450 g streaky bacon, thinly sliced
  • 500 g lean pork, diced
  • 200 g minced pork
  • 4 shallots, finely diced
  • 2 eggs, beaten
  • bunch of fresh flat-leaf parsley, chopped
  • 4 sprigs of thyme, leaves pulled off
  • 2 bay leaves, chopped
  • sea salt
  • freshly ground black pepper


    Heat the oven to 160°C/gas 3. Chop the chicken livers and 250 g of the streaky bacon and place in a bowl. Add the chopped and the minced pork, the shallots, eggs, herbs and seasoning, and mix well. Line a 22 cm by 11 cm terrine dish or loaf tin with most of the remaining bacon slices, reserving some for the top. Fill the dish with the meat mixture and pat down until smooth. Fold over the protruding bacon and lay the remaining slices on top. Bake in the oven for 1½ hours. Remove and leave to cool for 30 minutes and then carefully drain off the juice (you can keep this for another meat recipe). Place a weight over the terrine that fits snugly on top to compress it for 1½ hours.

    Turn out the terrine (if you prefer) while it is still just warm. Refrigerate, slice and serve. This terrine will keep for up to 7 days in the fridge.