Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
Prepare the Mixture
In a large mixing bowl, combine the ground pork, ground beef, and chicken liver. Add the finely chopped onion, minced garlic, fresh thyme, and diced pork fat or bacon. Mix well until combined.
Add Seasoning
Stir in the cognac, heavy cream, eggs, salt, and black pepper. Mix until all ingredients are evenly incorporated.
Line the Terrine
Preheat the oven to 160°C (320°F). Line a terrine mold with parchment paper, leaving some overhang for easy removal.
Fill the Mold
Transfer the mixture into the prepared terrine mold. Press down gently to remove any air bubbles. Place the bay leaves on top.
Bake the Terrine
Cover the mold with aluminum foil and place in a water bath. Bake in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 70°C (160°F).
Cool and Serve
Remove the terrine from the oven and let it cool at room temperature. Refrigerate for at least 4 hours or overnight. Serve chilled, sliced with crusty bread and pickles.