• A Terrine is an earthenware cooking dish used to prepare various foods. Meat terrine is cooked with bacon fat and dessert terrine is cooked with gelatin. Recipes have become progressively creative, combining unique mixtures of meat, fish, vegetables, fruit and seasonings.

  The word "terrine" comes from the French word "terre", which means earth, and referring to the earthenware dish.

• Fast Facts

  1. Made of enameled cast-iron
  2. Initially prepared as a method for using lesser cuts of meat
  3. Popular method for preparing [[Category: Dessert|desserts]]
  4. Sometimes confused with tureen which is used for serving soup

• Country Terrine Ingredients

  • 1 cup finely chopped onion
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, finely chopped
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried, crumbled
  • 1 tablespoon kosher salt or 1 1/2 teaspoons table salt
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon whole [{Allspice|allspice]] or 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1 Turkish or 1/2 California bay leaf
  • 1/2 cup heavy cream
  • 2 large eggs
  • 3 tablespoons Cognac or other brandy
  • 1/2 lb chicken livers, trimmed
  • 1 lb ground fatty pork shoulder or half lean pork and half fresh pork *fatback (without rind)
  • 1/2 lb ground fatty veal (preferably veal breast)
  • 1/2 lb baked ham (1/2-inch slice), cut into 1/2-inch cubes
  • 12 bacon slices (about 3/4 lb)

• Related Mahalo Pages

  Food | French Food | International Cuisine | Meat | Fruit | Vegetables | Remoulade

Categories

• View History
• Discuss on the Message Board
• Embed this Page
• Share this page