Terrine de Gibier

Preparation info

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Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

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You can use for this paté any game you have by you— partridge, pheasant, hare or rabbit. The procedure is always the same. Cut some nice fillets out of whatever game you are using and season them with salt and pepper; also prepare some minced meat (the proportions should be one part of minced meat to two parts of game) in the following manner: pork, streaky bacon, lean veal, a little stale bread, parsley, one onion and one shallot finely chopped, one truffle in slices, spices, salt and pepper. These should be finely minced and well mixed.

Take an earthenware terrine, grease it with pork fat and fill it, beginning with one bay leaf at the bottom and a layer of minced meat, then a layer of game, a thin piece of fat bacon, a layer of meat and so on till the terrine is full, ending with minced meat and a slice of fat bacon. Stand the terrine in a tin full of hot water and bake in a moderate oven for about one hour and a half.

While it cooks, put in a small saucepan full of water, bones and scraps of game, one onion, with a clove, one carrot cut in slices, bouquet and a calf’s foot. Bring to the boil and let it simmer till well reduced. When the terrine is cooked, remove it from the oven. You will find that the paté has shrunk; empty out most of the fat it has yielded and fill in with your reduced stock (through a fine colander), which will become a jelly when cold. Put a weight over the paté and put it away to cool. It will keep for weeks if (when it has become tepid), you pour over it melted fat and cover it with a piece of greased paper. If you intend to eat it at once, this is not necessary. In any case, it is better to keep it a day.