This classic recipe for French Country Terrine is made with ground pork, veal, and calves’ liver, wrapped in bacon, and cooked in a water bath. The result is a flavorful French pâté that can serve as the perfect elegant starter for a dinner party or as a decadent snack.
I’ll admit that this recipe is a bit out of the ordinary for me. I know you usually expect fairly easy, family-friendly fare from me, but every once in a while, I really enjoy expanding my culinary horizons and making something I’ve never done before. It’s the challenge, really, that intrigues me.
This French Country Terrine checks all the boxes! It’s made by mixing pork, veal, and calf’s liver, wrapping it in bacon, and then letting it simmer in a water bath until it’s ready to slice and serve.
It may look complicated at first, but it’s really a simple dish, nothing more than a fancy meatloaf, actually, and will surely impress your dinner guests with its deep flavor and rich texture.
— This post was originally published on February 22, 2013. It has been updated with additional information.
Recipe Snapshot
Cuisine: French
Cooking Method: Oven
Total Time: 2 Hours, 25 Minutes
Servings: 20
Primary Ingredient(s): Ground pork, calf’s liver, ground veal, onion, garlic, brandy, herbs, spices, eggs, bacon
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“I loved it!!! Great for a charcuterie board!”
— Steffy
What is a Terrine?
A terrine, in traditional French cuisine, is a loaf of forcemeat (ground meat) or aspic, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie (hot water bath). Terrines are typically served cold or at room temperature. It can be made with many different ingredients such as fruits, fish, vegetables, or different kinds of meats, as in this recipe.
The classic French terrine is typically served as a first course or may be part of a picnic. It’s usually enjoyed with slices of baguette, good Dijon mustard, and cornichons. A nice little glass of wine goes well, too!
What You’ll Like About This Recipe
- It’s an elegant recipe that’s much easier to make than you may think.
- It’s encased in bacon, which adds a salty, smoky flavor that pairs well with the meats.
- The mixture of calf liver, pork, and veal pair together very well and has a beautiful, earthy taste.
- It’s the perfect appetizer to bring to a fancy dinner party or to serve on special holidays.
- It contains liver, which has many health benefits, including natural vitamins and minerals.
Ingredient Notes
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- Ground pork, calf’s liver, and ground veal — These three meats make up the foundation of the terrine. The pork brings richness, the liver adds that deep, earthy flavor, and the veal keeps the texture smooth and tender. (Note: If you don’t see these meats in your grocery, ask the butcher. They often have them available “in the back” even if they’re not on display.)
- Onion and garlic — These aromatic workhorses gently flavor the entire dish. Be sure to cook them slowly so they soften without taking on any color.
- Butter — Used to sauté the onion and garlic and add rich flavor throughout.
- Brandy — Used to deglaze the pan and bring in a rich, slightly sweet note. It deepens the flavor in a way that makes the whole terrine feel just a bit more special.
- Breadcrumbs — Plain, unflavored breadcrumbs help hold everything together and give the terrine structure. You want a slice that holds its shape, and breadcrumbs help make that happen.
- Parsley, thyme, and chives — Fresh herbs are a great counterpoint to the richness of the meat. If you have fresh, use them. If not, dried herbs will work, just be sure to reduce the amounts.
- Salt and pepper — Of course. They tie all the flavors together. Make sure to cook and taste a small test patty before you bake the whole thing so you can adjust the salt and pepper if needed.
- Cloves, nutmeg, and ginger — A pinch of these warm spices adds subtle depth. They’re a traditional touch that add to the overall flavor.
- Eggs — Eggs are the binder that makes the mixture set during baking. They also give the terrine a smooth, firm texture that slices neatly.
- Sliced bacon — Wrapping the terrine in bacon helps keep it moist while it bakes and adds another layer of flavor. It also makes for a pretty presentation when sliced.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make French Country Terrine
Preliminaries
- Start by melting the butter in a small sauté pan over medium heat. Add the onions, cooking them until they are soft but taking care not to let them brown at all. Add the garlic and cook for an additional minute. Remove the onion-garlic mixture from the heat, stir in the brandy and let this cool while you proceed with the recipe.
- Preheat the oven to 350 degrees.
Mix the Meats
- Combine the meats in a large mixing bowl or stand mixer. That’s the ground pork, ground veal, and chopped calves’ liver pictured above.
Pro Tip
I can’t source fresh calves’ liver anywhere near me, but it is readily available frozen. If using frozen liver, let it thaw overnight in the refrigerator and it will be just fine. Also, if you don’t care for the taste of calves’ liver, you can substitute either (1) an equal amount of chicken livers for a milder flavor, or (2) an additional 8 ounces of ground veal. If you choose to substitute with additional ground veal, be aware that your terrine will have a much milder flavor, and you may need more seasoning.
Add the Onion and Garlic Mixture
- To the meats, add the onion-garlic mixture and all remaining ingredients except bacon. Mix thoroughly. (You can mix everything with a wooden spoon and a strong arm, but I find that this is much easier done in a stand mixer with the paddle attachment on the lowest possible speed.)
Pro Tip
STEP 5. It’s very important to stop at this point and test the mixture for seasonings. Form a quarter-sized patty of the mixture and cook it in a small skillet with a drop or two of neutral oil such as canola. Taste to check for seasonings and adjust if necessary. Repeat until you’re satisfied with the taste of the mixture.
Line and Fill the Mold
- Using the flat side of a knife, stretch the bacon to about twice its length. This is easiest done by pulling the bacon gently against the dull side of the knife as shown in the photo above.
- Line a ceramic terrine or a simple loaf pan with bacon strips. Cut the bacon strips in half to line the short ends. Allow the ends of the bacon to drape over the sides of the pan.
- Pack the meat mixture into the terrine or loaf pan making sure not to leave any air pockets in the mixture. (NOTE: In the photo, I’m using a somewhat smaller terrine so my mixture mounds on top a bit. If you’re using a loaf pan, you’ll have plenty of room to press the mixture down into the pan.) Fold the overhanging bacon strips over the top and sides of the mixture adding additional strips to cover the top if needed.
Seal the Terrine
- Cover the top with a piece of parchment paper, then cover the terrine with foil.
Cook the Terrine
- Set the terrine inside a roasting or baking pan and pour enough boiling water in the pan to come about halfway up the sides of the terrine.
- Place in the oven and cook for 1 to 2 hours.
- Remove the terrine from the water and let it cool completely at room temperature.
Pro Tip
A precise cooking time is difficult to state because it depends so much on the size of terrine or loaf pan you use. You’ll need to test the mixture starting after one hour of cooking. Use an instant read meat thermometer for best results. The mixture should be at 160 degrees to be fully cooked.
Press the Terrine
- Cut a piece of cardboard to fit over the cooked terrine in the pan. Wrap the cardboard in foil. Place it on top of the terrine and top it with a heavy can, a foil-wrapped brick, or some other heavy object to provide weight, and refrigerate overnight.
- Remove the terrine from the mold. Slice and serve with a baguette, Dijon mustard, and cornichons.
Recipe Success Tips
- It’s very important to test the mixture for adequate seasonings. To check if the correct amount of seasoning is added to the meat, shape a small amount into a patty and fry until cooked through. Taste and adjust seasonings as necessary.
- Let the onion and garlic cool completely before adding them to the ground meat.
- To make sure the meat is evenly combined, use a stand mixer with the paddle attachment.
- Make sure the terrine is cooled before putting it into the fridge to set.
- To make this recipe alcohol-free, skip the brandy and deglaze the pan with broth or water.
Variations
- Add in some chopped walnuts, pecans, or pistachios for a nutty taste and crunchy texture.
- For a crispy bacon topping, when the terrine is fully cooked, take it out of the water bath, remove the parchment paper and foil, and broil for 1-2 minutes or until the top is crispy.
- Use chicken liver for a milder liver flavor.
Storing and Freezing
- Storing: Cooked terrine can last in the fridge for up to one week if stored in an airtight container or plastic bag with the air removed completely.
- Freezing: Terrine can be frozen by wrapping slices in plastic wrap, then foil, and then placing in a freezer-safe bag or airtight container. You can also use a vacuum sealer. Stays fresh in the freezer for 3-4 months.
Questions About French Country Terrine
Terrine is served cold or at room temperature and cut with a sharp knife into small slices. Serve with sliced bread, cornichons, and mustard or sweet chutney.
The liver taste in this terrine is mild because of the seasonings and bacon. However, you can substitute either (1) an equal amount of chicken livers for a milder flavor, or (2) an additional 8 ounces of ground veal. If you choose to use more ground veal, your terrine will have a much milder taste and you may find that you need more seasonings.
For this recipe, a loaf pan is best, but you can use any shaped pan that’s safe to use in the oven.
More Recipes You’ll Like
If you like this recipe, you’ll also want to try these!
Southern Meatloaf
BBQ Bacon Wrapped Meatloaf with Peach Relish
Juicy Meatloaf Burgers
Juicy Grilled Turkey Burgers
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If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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French Country Terrine
Ingredients
- 2 tablespoons butter
- 1 small onion finely chopped
- 3 cloves garlic minced
- ¼ cup brandy
- 1 pound ground pork
- 8 ounces calves liver coarsely chopped
- 8 ounces ground veal
- 1 ¼ cups breadcrumbs
- 1 tablespoon chopped fresh parsley
- 1 ½ teaspoon fresh thyme leaves
- 1 ½ teaspoon chopped fresh chives
- ½ teaspoon ground black pepper
- 2 teaspoons kosher salt
- Pinch ground cloves
- Pinch ground nutmeg
- ⅛ teaspoon ground ginger
- 3 eggs
- 8 ounces sliced bacon
Instructions
- Melt the butter in a skillet or sauté pan over medium heat. Add the onions and cook until soft taking care not to let the onions brown. Add the garlic and cook for an additional minute. Remove from the heat, add the brandy and let cool while you proceed with the recipe.2 tablespoons butter, 1 small onion, 3 cloves garlic, ¼ cup brandy
- Preheat the oven to 350 degrees.
- Combine the meats in a large mixing bowl or stand mixer.1 pound ground pork, 8 ounces calves liver, 8 ounces ground veal
- To the mixed meats, add the onion mixture, and remaining ingredients except bacon. Mix thoroughly.1 ¼ cups breadcrumbs, 1 tablespoon chopped fresh parsley, 1 ½ teaspoon fresh thyme leaves, 1 ½ teaspoon chopped fresh chives, ½ teaspoon ground black pepper, 2 teaspoons kosher salt, Pinch ground cloves, Pinch ground nutmeg, ⅛ teaspoon ground ginger, 3 eggs
- Fry a quarter-sized patty, check for seasonings and adjust if necessary.
- Using the back side of a knife, stretch each bacon slice to about twice its length.8 ounces sliced bacon
- Line a terrine or loaf pan with bacon strips. Cut strips in half to line the short ends. Allow the ends of the bacon to drape over the sides of the pan.
- Pack the meat mixture into the terrine or loaf pan making sure not to leave any air pockets in the mixture. Press down evenly molding a slightly mounded top. Fold the overhanging bacon strips over the top and sides of the mixture adding additional strips to cover the top if needed.
- Cover the top with a piece of parchment paper, then cover the terrine with foil.
- Put the terrine in a roasting or baking pan and pour enough boiling water in the pan to come about halfway up the sides of the terrine.
- Place in the oven and cook for 1 to 2 hours. Test with a meat thermometer to judge when cooking is complete. Mixture should be at 160 degrees to be fully cooked.
- Remove the terrine from the water and cool completely at room temperature.
- Place a heavy can, a foil-wrapped brick or some other heavy object on top of the terrine and refrigerate overnight.
- Slice and serve with baguette, Dijon mustard, and cornichons.
Notes
- It’s very important to test your mixture for seasonings. Form a quarter-sized patty of the mixture and cook it in a small skillet. Taste to check for seasonings and adjust if necessary. Repeat until you’re satisfied with the taste of your mixture.
- Storing: Cooked terrine can last in the fridge for up to one week if stored in an airtight container or plastic bag with the air removed completely.
- Freezing: Terrine can be frozen by wrapping slices in plastic wrap, then foil and then placing in a freezer-safe bag or airtight container. You can also use a vacuum sealer. Stays fresh in the freezer for 3-4 months.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
It has been years since I have made a terrine. I have never used the warm spices but I need to try this recipe. Bacon now comes very thinly sliced. Do you think that would be too thin for a terrine? I have never tried the stretching technique. In previous terrines I have substituted finely ground turkey thighs for liver in terrine recipes as my family hated the taste of liver. I added an extra tablespoon or so of the alcohol (brandy or cognac) to replace some of the astringency of the missing liver with 2 pounds of meat. This will be on our holiday appetizer tray!
Hi Mary Jane — I’m not positive about the bacon but it really doesn’t have to be strictly precise, so I’d probably give it a try. It just needs to be long enough to completely cover the terrine mixture. Traditionally, it would be caul fat but that is next to impossible to get these days. Also, I get it about the liver! Some people really don’t like the taste. I’ve substituted it with ground veal successfully and your ground turkey sub sounds great as well.
Just tried terrine in a restaurant, loved it and found your recipe. I have celiacs and am gluten free. Does a gluten free bread work well in this recipe?
Thanks for asking, but I’ve never tested this recipe with gluten-free bread.
I loved it!!! Great for a charcuterie board!
Yes, it’s perfect!
Greetings. I would love to make this recipe but veal is very difficult to find in my neck of the woods. What would be a good substitute? Thanks.
Hi Cindy. You could try ground chicken, ground pork, or ground turkey in place of the veal. Do ask in the meat department whether they have it, though. I find it’s usually available but not on display!
Can this be made without the bacon. I dislike bacon with other ingredients as it completely takes over the flavor in my opinion. Thanks!
Yes, of course. It’s traditionally made with caul fat to line the baking vessel instead of the bacon (you might have to ask a grocery store to special order the caul fat for you). You can also blanch the bacon briefly to remove some of the smoky taste. You might also tried very thinly sliced pork belly – it’s essentially bacon that hasn’t been cured so has a more neutral flavor.
Oh, Yummy! This would make a decadent snack with bread and wine! I made a chicken liver pate’ with heavy cream, currents and Calvados (apple brandy) once. (recipe from “Silver Palate”). It was to-die for but I thought the recipe looked ‘skimpy’, so doubled it – and got about EIGHT cups to press in loaves! haha.
I’ve never made a terrine – yours looks fabulous and flavorful!
Thanks, Brenda. It was a lot of fun to make and really delicious, too.
Good for you Lana for stepping out of your “comfort zone”!! I haven’t made a terrine since culinary school – and you are right, they sound much harder than they actually are! Have to admit I ate more than my fair share of terrines when we were in France – our last night in the chateau we cleaned out the fridge for dinner – it was all cheese, charcuterie and terrines… with lots of good bread, cornichons and dijon mustard. Ok, there was wine too!!!
That looks delicious – your first shot looks just like my lunch table during Spring and Summer (Ok…yours is slightly more beautiful…)
Thank you, Oliver. This is one of my photos that I was actually happy with.
I’ve never even considered making terrine, but you’re totally inspiring me! This looks great!
You should try it! If you can make a meatloaf, you can make a terrine. Really.
This just looks wonderful. I can almost taste some really good bread and a crisp wine with it.
Miss P
Yes! This would be perfect for a very elegant picnic or for a cocktail party.
Thank you Lana :~D
Charlie
Hello!
Could you please tell me how many would this serve?
Also could it be cut up and frozen? How long would it last?
Have a Joyful Day :~D
Charlie
Charlie – as an appetizer, my estimate is that this would easily serve 20 people. It should be sliced very thinly and each slice would make at least 4 servings on top of slices of baguette. It is very rich and is eaten in very small amounts. Sorry, I haven’t frozen it so I can’t answer that question.
my dad would have loved this recipe
Mine, too, Cheryl. Wish I’d tried it while he was still here to share it.
Wow that actually sounds really good to me! Never made one before. I LOVE cold meatloaf on sandwiches, so this sounds similar. Great post Lana!
Thanks, Amanda. It was something a little different for me, but I really enjoyed the challenge. I love trying classic recipes from all around the world.
I’ve never made a terrine!
It’s so easy, Maria. You should try it sometime!