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My Mother’s Terrine.

Every French Mum has her Terrine recipe. Perfect for lunch with a light salad, or as the starter to a fine dinner. As with so many of my recommendations once cooked keep it chilled in the fridge and the terrine is there when you want it to slice, serve cold and your first course is done – no fuss, delicious. Serve with champagne of with a good red wine – terrines can work with either.

  • Materials.
  • 1 lb minced veal.
  • 1 lb minced pork.
  • 6 chicken livers.
  • 3 slices bacon chopped.
  • 2 yellow onions chopped finely.
  • 3 cloves elephant garlic chopped finely.
  • I handful each of fresh rosemary, parsley, thyme chopped finely.
  • 2 crumbled bay leaves.
  • 1 teaspoon each of ground coriander, nutmeg, cloves, ginger, fine sugar, salt and black pepper.
  • 1 cup of brandy.
  • 2 eggs beaten in ½ cup heavy cream.
  • ½ cup Panko bread crumbs.
  • ½ cup strong pork stock (optional).
  • 1 pack thin bacon slices.

Method.

  1. Mix all the ingredients very well together by hand in a large glass bowl. It should become a wet, sticky ball but holding together easily.
  2. Test a spoonful by sautéing it is a little olive oil, adjust seasoning accordingly. The bacon will add to the saltiness.
  3. Cling film the bowl and refrigerate for 24 hours or more. You want all the tastes to meld.
  4. Line the terrine with the strips of bacon, fill with the mixed meats, completely enfold in tin foil. This may well be enough for two terrines.
  5. Heat water in a skillet to boiling, place in the oven at 325f, add the terrine(s) to the skillet and cook for 1 hour.
  6. Take out if the oven, unwrap the terrine and test the temperature of the meat at the centre. Turn oven to 450f and bake the unwrapped terrine till it registers 155f (about 45 minutes).
  7. Stand the terrine on a board, let cool a little and then cover with plastic wrap to seal in the heat till it reaches room temperature.
  8. Weigh down in the fridge with a brick and chill for 12 hours. Store in fridge for at least 24 hours.
  9. Serve with champagne and buttered brown toast.