Active Time
1 hr
Total Time
3 days (includes marinating and chilling)
Terrine de Campagne
The straightforward character of this terrine reminds us of the words of Richard Olney, an influential American cookbook writer and editor who rusticated in the French countryside for almost 50 years. "A simple terrine," he wrote in his Simple French Food, "is never so good as when prepared in the easiest possible way, all of the ingredients of the composition mixed, pell-mell but intimately, together."
Ingredients
Makes 12 to 14 servings
Special Equipment
Preparation
Assemble and marinate terrine:
Step 1
Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice.
Step 2
While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well.
Step 3
Pulse chicken livers in a food processor until finely chopped, then add to onion mixture along with ground pork and veal and mix together well with your hands or a wooden spoon. Stir in ham cubes.
Step 4
Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Fill terrine evenly with ground-meat mixture, rapping terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to marinate meats.
Bake terrine:
Step 5
Put oven rack in middle position and preheat oven to 325°F.
Step 6
Discard plastic wrap and cover terrine tightly with a double layer of foil.
Step 7
Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let terrine stand in mold on a rack, 30 minutes.
Weight terrine:
Step 8
Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight cooked terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.
To serve:
Step 9
Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.
Terrine can be marinated (before baking) up to 24 hours.
Terrine keeps, wrapped in plastic wrap and chilled, 2 weeks.
Leave a Review
Reviews (13)
Back to TopThis was fabulous and I finally got to use my Le creuset terrine mold! Followed the recipe with few substitutions and it came out beautifully. Served as a first course with crostini for our quarterly dinner club and it was a hit. Froze the remainder and served again later at another dinner party! Everyone loved it!!
lodes1
Tulsa, OK
1/26/2017
I'm disappointed It left me feeling pretty ho-hum for something that was a lot of bother to make. I just went over the recipe word by word to see if I left something out, but I followed it to the letter. Or maybe it is just because I just got back from Paris and had THE MOST TERRIFIC TERRINE I HAVE EVER EATEN while there! I bought enough ingredients to make it a second time, and I'm going to give it another go. I have Chef Louis Szathmary's recipe (of The Bakery in Chicago) for pate spice, and I'm going to add a healthy dose of it to my next try. But as written, I'm generous giving it a 2. And yes, I will make it again, but with some revisions to kick up the flavor.
susanvey
Indiana
4/30/2016
I have made this recipe several times and am glad I've found it. I replace black pepper with white and add a little ginger powder. Marinate for a full 24 hours before cooking in Bain Marie really marries the flavors. I also prefer the texture of using a course grind in lieu of using a robocoup. I usually top with a Sauternes gelee but rendered duck fat is great too. Don't be afraid to substitute a different meat, as long as it's similar... Duck breast with fat is great! I don't always do ham, but when I do I cut it about 1/4" cubes, smaller than what this recipe calls for. Overall great recipe and a solid technical base to play with and make your own.
arkiteqt
Colorado Springs, CO
5/11/2014
WOW, Just back from a tour of France and this terrine would stand up well against any of them. Great with cranbury sauce or hot mustard. Lots of gastronomic delights on the France tour and surprisingly not that expensive, out side of Paris.
Anonymous
Westport On
5/27/2013
Great recipe for a pate. Followed recipe exactly except added some ground veal and shallots to the mixture. I also added a little cayenne pepper as I like a little spice. If you are doing this for the first time, this is a great recipe to follow. Start to finish is around 36 hours.
superrj
Northern NJ
12/17/2011
this was absolutely spot on, I did however add some dried cherries
Anonymous
New Haven, CT
1/10/2010
Really outstanding and easy too! It made a really huge amount and I baked it in a long terrine...and baked somewhat less than 1 3/4 hours. Be careful to check the temp. I didn't use the veal but actually had about 2 1/2 lbs. of pork plus the chicken liver and adjusted the other ingredients a bit. Then I froze 1/2 of it for another party...a real keeper!
joodeee
Sutter Creek, CA
8/16/2009
This was excellent. The flavor appealed to everyone at my party, even those that usually do not like pate, because of all the other meats involved. A little time consuming, but worth it!
Anonymous
Midland, MI
4/27/2008
Best Terrine ever. Made exactly as recipe first time. Second time, ommitted chicken livers. Added two tbs pink peppercorns (whole) and a jar (3.5 oz) capers. This is now a staple in our home served with Honey/Butter French Bread, Cheese and what-ever pickles and French Onion Soup for supper on a winter night.
charistides
Cooke City, Montana
4/23/2008
Excellent!!!! I used a dash of cloves instead of the allspice. Everyone who tasted it said that it was wonderful. I will definitely be making this one again.
anakreisler
Madrid, Spain
1/23/2007
I found this to be a little on the bland side, despite using duck livers instead of chicken. It's nice that it can be made in advance but for all the ingredient-hunting and prep I just don't think the pay-off justifies the effort.
Anonymous
My Kind of Town, Chicago
11/6/2006
I am in my last year of culinary arts school, and made this recipe for a final presentation for one of my classes. It was a huge hit, my chef loved it, and the judges ate half of it. (I won 3rd place out of the class for my display) I didnt change a thing.
playswithherfood
Lancaster, PA
1/30/2006
Wasn't expecting my guests to eat the ENTIRE THING as part of a large charcuterie setup, but they did, to rave reviews. Served with toasted baguette slices, cornichons, mustards, etc. Tasted very light & fresh (esp. considering what goes in) compared to a purchased one. Not something I'd take the time to make often, but will definately make again. Also, I substituted caul fat for bacon lining - probably made it a bit easier to unmold.
coltonb
NYC
12/28/2005
