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Authentic Terrine Recipe France, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
A close relative of pâté, the term terrine denotes both the dish and the earthenware vessel in which it is cooked. The preparation starts with lining the mold with fatback, which is the traditional choice, but today, the preferred option of many chefs is either ham, prosciutto, bacon, spinach, and even seaweed. However, often recipes call for no liners or use plastic wrap instead. To prepare, the meats, and sometimes fish and/or vegetables, which have been previously roughly chopped are mixed together with garnishings and put on top of the chosen liner, which is then folded over the mixture, and the assembled terrine is covered with a tight-fitting lid and baked in a water bath. Once cooked, the terrine is weighed down with a heavy object, and when cooled, stored in the refrigerator for two to three days, so all the flavors can develop and mature. For serving, the terrine is unmolded and cut into slices which are eaten as an entrée with bread and perhaps a salad.... Read more
Pair with
Cooking tips
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method
Besides being just packed into a mold, the ingredients can also be layered, and in any case, the top can be set with gelatin. Although traditionally used when making a pâté, a lining made from puff pastry can also be used when making a terrine. Also, it is important to weigh down the cooked terrine with a press plate to expel any trapped air. -
cooking
The purpose of cooking a terrine in a water bath is to prevent the dish from being exposed to temperature extremes. You will need a pan larger than your terrine mold. Cover the bottom of the pan with either a clean towel or several layers of baking paper. Place the filled terrine mold inside the pan, fill the pan with simmering water — it should reach about two-thirds or three-thirds the height of ... Read more -
meats
A terrine can be made with any meat available, from pork, beef, chicken, and offal meat, and you can also make fish and seafood terrines. -
alcohol
Meats are often marinated in alcohol, typically Cognac, or some other kind of brandy. -
lining
The traditional lining for terrines are fatback and caul fat. However, today that is rarely seen as most recipes use ingredients like ham, prosciutto, spinach, seaweed, or bacon. Cling film is often used instead of any lining to help ease the unmoulding. -
molds
Traditionally, terrine molds were made with unglazed terracotta, but today you can find ones made from materials like stainless steel, aluminum, glazed earthenware, ceramic, and even plastic. The terrine molds also come in varying shapes such as trapezoidal, half-cylindrical, or triangular. Although it is customary to make one large terrine, you can also make smaller terrines that can be one-half ... Read more -
garnishing
To make your terrine more decorative, you can add various garnishings to the forcemeat such as dices of meat, chopped vegetables, even nuts, pieces of foie gras, mushrooms, truffles, and various herbs and seasonings. Adding aspic on top will not only make for a nice decorative element but will also improve the flavor of your terrine. -
vegetable terrine
To make a vegetable terrine, you must first cook or sauté the vegetables then bind them with a binding agent such as eggs or mousseline sauce. Once the terrine is assembled, it is baked in the water just until the binding agent has set. The advantage to making a vegetable terrine is that it is much easier to prepare and offers much more freedom in combining different textures, colors, and shapes. -
storage
The main difference between a meat and a vegetable terrine is that the former must be kept in the fridge for a couple of days to develop flavors, and the latter, because it cannot keep long, should be served on the same day it is prepared. If you'd like your meat terrine to keep for longer cover the top with a layer of rendered fat, as that way it can keep for weeks, if not months. -
serving
Meat and fish terrines are eaten cold, while a vegetable terrine is first brought to room temperature and then served. And although terrine is typically unmolded for serving, you can also serve it in the dish it was cooked in.
Recipe variations
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Pâté de Campagne
Ready in 14h 55minThis pâté de Campagne recipe shows how to prepare a country-style terrine. And although this version is referred to as pâté, this dish is technically a terrine. This recipe can be made even four days ahead, and once finished, should be served at room temperature with cornichons, Dijon, and baguette slices.
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Game Meat Terrine
Ready in 2d 2hThe following is a classic terrine recipe, and that is one for a game terrine. In this case, wild boar or deer is called for. The meat needs to marinate for 24 hours first. The following day the meat is assembled in a terrine mold together with slices of bacon, ground sausage meat, and ground veal. The terrine is covered with a lid and cooked in a water bath for 2 hours. Serve cold, the day after it's been prepared, as a starter with beetroot or curly chicory salad and some rustic bread.
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Lamb Terrine
Ready in 3hThe following is the lamb terrine recipe. The lamb is layered in a terrine mold, and each layer is rubbed with a spice mixture. Once assembled, the meat is poured over with white wine and broth and cooked. Once cooked and cooled, the top is covered with a jelly made with the remaining hot broth. Before you start making the jelly, make sure the broth is as grease-free as possible so that the jelly can turn out translucent. Serve it immediately the following day as an appetizer with pickles. This recipe is adapted from Larousse.fr, the website of the publisher of Larousse Gastronomique.
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Fish Terrine
Ready in 1h 40minThe recipe for this fish terrine is adapted from Larousse.fr, the website of the publisher of the famed Larousse Gastronomique. The terrine is made with fish, beaten eggs, and vegetables, namely carrots, snow peas, and shelled peas. It can be made a day before and stored in the refrigerator overnight. To give the dish more texture, add some whole pieces of fish fillets to the stuffing.
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Liver Terrine
Ready in 18minThe following is the recipe for liver terrine, which is prepared by steaming and done in a matter of minutes. Alternatively, you can cook the liver sausage in boiling water for five minutes instead of steaming it. Serve the slices of liver sausage with hot bread and some salad leaves. This recipe is adapted from Larousse.fr, the website of the famed Larousse Gastronomique.
Pâté de Campagne
PREP 40min
COOK 2h 15min
cooling 12h
READY IN 14h 55min
This pâté de Campagne recipe shows how to prepare a country-style terrine. And although this version is referred to as pâté, this dish is technically a terrine. This recipe can be made even four days ahead, and once finished, should be served at room temperature with cornichons, Dijon, and baguette slices.
Ingredients
Pâté de Campagne
3/4 cup (180 ml) Cognac
3 tbsp unsalted butter
1 cup (90g) minced onion
2 ½ lbs (1.35 kg) ground pork
12 oz (360g) bacon (8 to 10 slices), finely chopped, plus 28 bacon slices (for lining pan)
3 garlic cloves, pressed
2 ½ tsp of salt
2 ½ tsp of dried thyme
1 ½ tsp of allspice
1 tsp freshly ground black pepper
2 large eggs, lightly beaten
1/3 cup (80 ml) whipping cream
1 (6-oz/180g piece) ham steak, cut crosswise into 1/4-inch-thick/0.5 cm strips
coarse sea salt
cornichons
Dijon mustard
Preparation
1
Pâté de Campagne
Step 1/8
Position the rack in the lower third of the oven, then set it to preheat to 350°F/180°C. In a small saucepan boil for one and a half minute until it reduces to half a cup, then let it cool.
Step 2/8
In a heavy bottomed medium skillet melt butter over medium heat, then sauté the onions in butter for eight minutes until they are translucent and soft, but take care that they do not brown.
Step 3/8
In a large bowl mix ground pork and chopped bacon, then add the sautéed onions, garlic, two and a half teaspoons of salt, thyme, allspice, and pepper. Stir, then add eggs, cream, and reduced cognac. Blend once again until all the added ingredients are incorporated.
Step 4/8
Line a 9x5x3-inch (23x12x8 cm) metal loaf pan with bacon slices, eight slices across the width of the pan and three slices on each short side of the pan. Take care that the bacon slices are overlapping on all sides.
Step 5/8
Next, lightly and evenly press half of the meat mixture into the pan, then in a single layer arrange the ham slices over the meat. Place the remaining meat mixture on top and fold the bacon slices to seal.
Step 6/8
Tightly cover the pan with foil, then place the pan in another, slightly wider pan, then put in the oven. Add boiling water to the bottom pan taking care that the water comes halfway up the sides of the loaf pan. Bake for two hours and fifteen minutes or when a thermometer pierced into the center of the pâté registers a temperature of 155°F/68°C.
Step 7/8
Transfer the loaf pan to a baking sheet, then place press plates on top to weigh the pâté down. Once cooled, chill overnight in the refrigerator.
Step 8/8
When ready to serve, to make the unmolding easier, place the loaf pan in hot water for three minutes. Unmould onto a platter, remove any excess fat and slice the pâté crosswise into 1/2-inch (1.25 cm) pieces.
Other Variations
-
Game Meat Terrine
Ready in 2d 2hThe following is a classic terrine recipe, and that is one for a game terrine. In this case, wild boar or deer is called for. The meat needs to marinate for 24 hours first. The following day the meat is assembled in a terrine mold together with slices of bacon, ground sausage meat, and ground veal. The terrine is covered with a lid and cooked in a water bath for 2 hours. Serve cold, the day after it's been prepared, as a starter with beetroot or curly chicory salad and some rustic bread.
-
Lamb Terrine
Ready in 3hThe following is the lamb terrine recipe. The lamb is layered in a terrine mold, and each layer is rubbed with a spice mixture. Once assembled, the meat is poured over with white wine and broth and cooked. Once cooked and cooled, the top is covered with a jelly made with the remaining hot broth. Before you start making the jelly, make sure the broth is as grease-free as possible so that the jelly can turn out translucent. Serve it immediately the following day as an appetizer with pickles. This recipe is adapted from Larousse.fr, the website of the publisher of Larousse Gastronomique.
-
Fish Terrine
Ready in 1h 40minThe recipe for this fish terrine is adapted from Larousse.fr, the website of the publisher of the famed Larousse Gastronomique. The terrine is made with fish, beaten eggs, and vegetables, namely carrots, snow peas, and shelled peas. It can be made a day before and stored in the refrigerator overnight. To give the dish more texture, add some whole pieces of fish fillets to the stuffing.
-
Liver Terrine
Ready in 18minThe following is the recipe for liver terrine, which is prepared by steaming and done in a matter of minutes. Alternatively, you can cook the liver sausage in boiling water for five minutes instead of steaming it. Serve the slices of liver sausage with hot bread and some salad leaves. This recipe is adapted from Larousse.fr, the website of the famed Larousse Gastronomique.
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