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Recipe : *** Country Terrine

Country Terrine
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Course:
Appetizer

Practical information

  • Prep time
    30 min
  • Cooking
    1 h 30
  • Difficulty
    Very easy
  • Pause
    12 h 15
  • Ready in
    14 h 15
  • Price
    Friendly budget
  • Rate:
             
 
This is a traditional paté which is very simple to make ! Other advantage : you can cook it one day ahead…
 

Categories

Difficulty:
easy recipe
Recipe for:
big families
Preparation:
in advance
Category:
Meat recipes
Tags:
country terrine, terrine, cook, Traditional

Recipe's Ingredients

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  • 2 eggs
  • 2 sprigs thyme
  • 2 bay leaves
  • nutmeg
  • salt and pepper
  • 450 g pork
  • 300 g veal
  • 250 g bacon
  • 60 ml cognac

  • Recipe preparation steps

  • 1
    Cut the meats into cubes.
  • 2
    In an electric mixer, with the blade accessory, put meat cubes and crush them, but not too thinly. You can use a processor with Pulse.
  • 3
    Put the meat in a salad bowl, pour the cognac, add the thyme leaves, the nutmeg, salt (not too much because of the bacon) & pepper ; mix everything and leave for 15 minutes.
  • 4
    Add the 2 eggs to the meat and mix to obtain an homogeneous mixture ; put it into a paté terrine, smooth the surface and display the bayleaves on. Cover with the terrine lid.
  • 5
    Put the terrine on the oven baking tray in which you must always keep some water during the baking time (this is called "bain marie").
  • 6
    Bake in pre-heated oven at 350ºF for 1 h 30.
  • 7
    Let it cool down then keep in fridge for at least 12 hours before serving. 8 Serve with French bread and "cornichons" (gherkins).
  • Ready !



 

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