Country-style terrine

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Preparation info

  • Serves

    6-8

    • Difficulty

      Easy

    • Ready in

      1 hr 20

Appears in

Winter: Le Cordon Bleu Home Collection

Winter

By Le Cordon Bleu

Published 1998

  • About

This coarsely-textured pâté derives its name from the deep rectangular dish in which it is cooked. Meat terrines often contain a high proportion of pork, and some pork fat, to prevent the meat from becoming dry.

Ingredients

  • 20 g (¾ oz) unsalted butter
  • 2 cloves garlic, chopped

Method

  1. Melt the butter in a pan over low heat. Warm the garlic, shallots, thyme and bay leaf with the pork fat, liver and pork loin. Gently cook for 3-5 minutes. Add the brandy, wine, salt, nutmeg and some pepper, stirring well to coat the meat—the mixture should be warm, not hot. Leave to cool, then refrigerate overnight.
  2. Preheat the