Country-style terrine


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 20

Appears in

Winter: Le Cordon Bleu Home Collection


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.


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


  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