The Best French Country Terrine 

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

-Brenda @ a farmgirl's dabbles

I’ve never made a terrine – yours looks fabulous and flavorful!

— Butter — Onion — Ground pork — Calves liver — Ground veal — Bacon


Combine the meats in a large mixing bowl. That’s the ground pork, ground veal, and calves’ liver pictured above.


To the meats, add the onion-garlic mixture and all remaining ingredients except bacon. Mix thoroughly.


Using the flat side of a knife, stretch the bacon to about twice its length.


Line a ceramic terrine or a simple loaf pan with bacon strips. Cut the bacon strips in half to line the short ends.


Swipe up for full recipe!

WELCOME Y'ALL I'm Lana Stuart, the cook, writer, and founder of Lana's Cooking.