French Country Terrine

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.

How to Make French Country Terrine

Preliminaries

1. 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.
2. Preheat the oven to 350 degrees.

Mix the Meats

3. 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

4. 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

6. 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.

7. 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.

8. 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

9. Cover the top with a piece of parchment paper, then cover the terrine with foil.

Cook the Terrine

10. 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.
11. Place in the oven and cook for 1 to 2 hours.
12. 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

13. 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.
14. Remove the terrine from the mold. Slice and serve with a baguette, Dijon mustard, and cornichons.

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.

Recipe

French Country Terrine

This classic French Country Terrine makes an elegant starter course served with baguette slices, mustard, and cornichons.

4.82 from 11 votes

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Course: Appetizers

Cuisine: French

Prep Time: 25 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 25 minutes minutes

Servings: 20 servings

Calories: 195kcal

Author: Lana Stuart

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

Serving 1Calories 195kcalCarbohydrates 6gProtein 12gFat 13gSaturated Fat 5gTrans Fat 1gCholesterol 99mgSodium 408mgPotassium 194mgFiber 1gSugar 1gVitamin A 4533IUVitamin C 1mgCalcium 26mgIron 2mg

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.

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