RECIPE / ONE REALIZATION
The following is a classic terrine recipe, and that is one for a game terrine. In this case, wild boar or deer is called for. The meat needs to marinate for 24 hours first. The following day the meat is assembled in a terrine mold together with slices of bacon, ground sausage meat, and ground veal. The terrine is covered with a lid and cooked in a water bath for 2 hours. Serve cold, the day after it's been prepared, as a starter with beetroot or curly chicory salad and some rustic bread.
← Back to the dish overviewRECIPE INGREDIENTS
METHOD
Cut the game meat into thin strips. Peel and chop the shallots. Peel the carrot and cut into slices. Crush 12 juniper berries.
Put the meat in a terrine mold with the spices, berries, and root vegetables. Add the white wine, three tablespoons of Armagnac and bouquet garni. Stir and leave to marinate for 24 hours in a cool place.
The next day, first, preheat the oven to 180°C/350°C. Drain the pieces of meat and pat them dry.
Spread a slice of bacon in the bottom of a terrine mold, Cover with strips of game meat, then a layer of sausage meat and veal. Add salt and pepper. Place the second slice of bacon on top to seal.
Cover the terrine with a lid, place it in a water bath, and cook in the oven for two hours. After cooking, remove the lid and allow to cool.
Serve cold the next day as a starter.
OTHER REALIZATIONS
The following is the lamb terrine recipe. The lamb is layered in a terrine mold, and each layer is rubbed with a spice mixture. Once assembled, the meat is poured over with white wine and broth and cooked. Once cooked and cooled, the top is covered with a jelly made with the remaining hot broth. Before you start making the jelly, make sure the broth is as grease-free as possible so that the jelly can turn out translucent. Serve it immediately the following day as an appetizer with pickles. This recipe is adapted from Larousse.fr , the website of the publisher of Larousse Gastronomique.
This pâté de Campagne recipe shows how to prepare a country-style terrine. And although this version is referred to as pâté, this dish is technically a terrine. This recipe can be made even four days ahead, and once finished, should be served at room temperature with cornichons, Dijon, and baguette slices.
The recipe for this fish terrine is adapted from Larousse.fr , the website of the publisher of the famed Larousse Gastronomique. The terrine is made with fish, beaten eggs, and vegetables, namely carrots, snow peas, and shelled peas. It can be made a day before and stored in the refrigerator overnight. To give the dish more texture, add some whole pieces of fish fillets to the stuffing.
The following is the recipe for liver terrine, which is prepared by steaming and done in a matter of minutes. Alternatively, you can cook the liver sausage in boiling water for five minutes instead of steaming it. Serve the slices of liver sausage with hot bread and some salad leaves. This recipe is adapted from Larousse.fr , the website of the famed Larousse Gastronomique.
USEFUL NOTES
Besides being just packed into a mold, the ingredients can also be layered, and in any case, the top can be set with gelatin. Although traditionally used when making a pâté, a lining made from puff pastry can also be used when making a terrine. Also, it is important to weigh down the cooked terrine with a press plate to expel any trapped air.
The purpose of cooking a terrine in a water bath is to prevent the dish from being exposed to temperature extremes. You will need a pan larger than your terrine mold. Cover the bottom of the pan with either a clean towel or several layers of baking paper. Place the filled terrine mold inside the pan, fill the pan with simmering water — it should reach about two-thirds or three-thirds the height of the mold — and cook taking care that the temperature of the water does not go over 77°C.
A terrine can be made with any meat available, from pork, beef, chicken, and offal meat, and you can also make fish and seafood terrines.
Meats are often marinated in alcohol, typically Cognac, or some other kind of brandy.
The traditional lining for terrines are fatback and caul fat. However, today that is rarely seen as most recipes use ingredients like ham, prosciutto, spinach, seaweed, or bacon. Cling film is often used instead of any lining to help ease the unmoulding.
Traditionally, terrine molds were made with unglazed terracotta, but today you can find ones made from materials like stainless steel, aluminum, glazed earthenware, ceramic, and even plastic. The terrine molds also come in varying shapes such as trapezoidal, half-cylindrical, or triangular. Although it is customary to make one large terrine, you can also make smaller terrines that can be one-half or one-third the size of a conventional mold. However, these need more time and skill to prepare.
To make your terrine more decorative, you can add various garnishings to the forcemeat such as dices of meat, chopped vegetables, even nuts, pieces of foie gras, mushrooms, truffles, and various herbs and seasonings. Adding aspic on top will not only make for a nice decorative element but will also improve the flavor of your terrine.
To make a vegetable terrine, you must first cook or sauté the vegetables then bind them with a binding agent such as eggs or mousseline sauce. Once the terrine is assembled, it is baked in the water just until the binding agent has set. The advantage to making a vegetable terrine is that it is much easier to prepare and offers much more freedom in combining different textures, colors, and shapes.
The main difference between a meat and a vegetable terrine is that the former must be kept in the fridge for a couple of days to develop flavors, and the latter, because it cannot keep long, should be served on the same day it is prepared. If you'd like your meat terrine to keep for longer cover the top with a layer of rendered fat, as that way it can keep for weeks, if not months.
Meat and fish terrines are eaten cold, while a vegetable terrine is first brought to room temperature and then served. And although terrine is typically unmolded for serving, you can also serve it in the dish it was cooked in.