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Terrine De Campagne

French.Palate's picture
Ingredients
  Garlic 2 Clove (10 gm), crushed
  Bacon (streaky) rashers 1 Pound (500 Grams)
  Fresh white breadcrumbs 4 Ounce (125 Grams)
  Eggs 2
  Dry red wine 1⁄4 Pint (150 Milliliter)
  Pork belly 12 Ounce, minced (350 Grams)
  Pork livers 12 Ounce, chopped (350 Grams)
  Chicken livers 1 Pound, chopped (500 Grams)
  Chopped thyme 1 Teaspoon
  Chopped sage 1 Teaspoon
  Chopped parsley 1 Tablespoon
  Grated nutmeg 1 Teaspoon
  Parsley sprigs 3 (For Garnish)
Directions

Remove the rind from the bacon rashers and use half to line the base and sides of a large terrine or loaf tin, stretching them to fit if necessary.
Chop the rest of the bacon and mix with the remaining ingredients, adding nutmeg, salt and pepper to taste.
Turn into the prepared dish, press down firmly and cover with buttered greaseproof paper and foil.
Place in a bain-marie and bake in a preheated moderate oven, 160°C (325°F), Gas Mark 3, for 2 to 2 1/2 hours.
Place a weight on top of the terrine and leave to cool, then chill.
Turn out and garnish with parsley.
Serve sliced, with melba toast.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Meat

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