A wonderful, delightful and thoroughly enjoyable pate, best served with cornichons, toast points, a few Spanish olives and a fine wine or sherry.

Country Terrine

Country Terrine
Recipe type: Appetizers
Serves: 15 to 18 slices
  • 2 eggs
  • 1 Tablespoon salt
  • 1 1/2 teaspoons black pepper
  • 1 Tablespoon white flour
  • 1/3 Cup Brandy
  • 3 slices barding or caul fat
  • 3 bay leaves
  • 1 1/2 pounds beef livers or pork livers
  • 1/2 Cup heavy cream
  • 1/2 pound pork fat
  • 1 1/2 pounds pork; boneless
  • 1 large onion; chopped
  • 1 Tablespoon butter
  • 2 cloves garlic; crushed
  • 1 Tablespoon dried basil
  • 1 Tablespoon dried thyme
  1. Grind liver, add cream, and let stand for 1 hour. Grind pork fat with pork.
  2. In a frying pan, saut? onion in butter for 5 minutes. Add garlic, parsley, basil, and thyme. Remove from heat.
  3. Heat oven to 350?F.
  4. In a large mixing bowl, combine liver mixture, pork, herb mixture, eggs, salt, pepper, flour, and brandy. Mix well. Fry a patty and adjust seasoning.
  5. Put barding fat in the bottom of a 9- by 5-inch loaf pan. Pour in meat mixture. Put bay leaves on top. Seal tightly with foil, put loaf pan in a larger pan, and add water to come halfway up the terrine.
  6. Bring to a simmer and then put into oven and bake until a skewer inserted into the center for 1/2 minute is very hot when withdrawn, 1 1/2 to 1 3/4 hours.
  7. Cool 1 hour; weight down evenly. Chill. Serve at room temperature.
Serve with wine, cocktails (Gimlet, Martini) or an Aperitif.

Goes really well with rustic breads.

Serve with cornichons, crackers, biscuits or Melba toast. Goes well with cocktail olives or onions.

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