Country Terrine Recipe
with mustard, pickles & baguette
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Ingredients
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Meat and Poultry
Vegetables and Flavorings
Other Ingredients
Method
Preparation
- 1
Prepare the meat mixture
In a large bowl, combine the pork shoulder, pork belly, and chicken liver. Add the chopped onion, minced garlic, thyme, bay leaves, salt, and pepper. Mix well to combine.
- 2
Add pistachios
Fold in the shelled pistachios and pour in the cognac or brandy. Mix until fully incorporated.
- 3
Soak the gelatin
Soak the gelatin sheets in cold water for about 5 minutes until softened. Squeeze out excess water and dissolve the gelatin in a small amount of warm water.
- 4
Combine ingredients
Add the dissolved gelatin to the meat mixture and mix well.
Cooking
- 5
Pack into terrine mold
Line a terrine mold with parchment paper. Pack the meat mixture tightly into the mold, smoothing the top with a spatula.
- 6
Bake the terrine
Cover the mold with foil and place it in a water bath. Bake in a preheated oven at 160°C (320°F) for about 1.5 hours or until the internal temperature reaches 70°C (160°F).
- 7
Cool and chill
Remove the terrine from the oven and let it cool to room temperature. Then refrigerate for at least 24 hours before serving.
