a piece of meatloaf sitting on top of a cutting board next to other food

epicurious.com

Country Terrine

Name: Country Terrine
Yield: 12-14
Ingredients: 1 cup finely chopped onion (1 large); 2 tablespoons unsalted butter; 2 garlic cloves, finely chopped; 1 tablespoon chopped fresh thyme or 1 teaspoon dried, crumbled; 1 tablespoon kosher salt or 1 1/2 teaspoons table salt; 1 teaspoon black peppercorns; 1/2 teaspoon whole allspice or 1/4 teaspoon ground allspice; 1/4 teaspoon freshly grated nutmeg; 1 Turkish or 1/2 California bay leaf; 1/2 cup heavy cream; 2 large eggs; 3 tablespoons Cognac or other brandy; 1/2 lb chicken livers, trimmed; 1 lb ground fatty pork shoulder or half lean pork and half fresh pork fatback (without rind); 1/2 lb ground fatty veal (preferably veal breast); 1/2 lb baked ham (1/2-inch slice), cut into 1/2-inch cubes; 12 bacon slices (about 3/4 lb); Accompaniments: cornichons; mustard; bread or crackers; an electric coffee/spice grinder; a 6-cup terrine mold or loaf pan; an instant-read thermometer

14 ratings

· 12-14 servings

_Terrine de Campagne_ The straightforward character of this terrine reminds us of the words of Richard Olney, an influential American cookbook writer and editor who rusticated in the French countryside for almost 50 years. "A simple terrine," he wrote in his Simple French Food, "is never so good as when prepared in the easiest possible way, all of the ingredients of the composition mixed, pell-mell but intimately, together."

epicurious

441.6k followers

Ingredients

• 1 cup finely chopped onion (1 large)

• 2 tablespoons unsalted butter

• 2 garlic cloves, finely chopped

• 1 tablespoon chopped fresh thyme or 1 teaspoon dried, crumbled

• 1 tablespoon kosher salt or 1 1/2 teaspoons table salt

• 1 teaspoon black peppercorns

• 1/2 teaspoon whole allspice or 1/4 teaspoon ground allspice

• 1/4 teaspoon freshly grated nutmeg

• 1 Turkish or 1/2 California bay leaf

• 1/2 cup heavy cream

• 2 large eggs

• 3 tablespoons Cognac or other brandy

• 1/2 lb chicken livers, trimmed

• 1 lb ground fatty pork shoulder or half lean pork and half fresh pork fatback (without rind)

• 1/2 lb ground fatty veal (preferably veal breast)

• 1/2 lb baked ham (1/2-inch slice), cut into 1/2-inch cubes

• 12 bacon slices (about 3/4 lb)

• Accompaniments: cornichons; mustard; bread or crackers

• an electric coffee/spice grinder; a 6-cup terrine mold or loaf pan; an instant-read thermometer

Comments