Pâté de Bourgeois: How to Make a Terrine

I remember making my first pâté when I was a snotty eight year-old: my great grandmother was busy preserving mushrooms in the main kitchen and I was on the lookout for something to eat. I opened a tin of sardines and mashed it into a paste with an equal amount of butter. My great grandmother remarked that if I were to lay the paste onto a sheet of grease-proof paper and refrigerate it, it would become firm in a matter of minutes like rillettes, and presto! I was hooked. Pic below is of a country terrine, wrapped in vine leaves.

Photobucket
That week she taught me how to make a proper chicken liver pâté, and a few years later I ventured into making terrines, a charcuterie trick that may look complicated to master but is in fact a lot easier once you learn the art of bricklaying. Bricklaying? Surely, you jest. Not really. I will demonstrate how to make the perfect game terrine without breaking a sweat!

Photobucket
A brief history might help to understand the differences and similarities between pâtés and terrines: a terrine is a glazed earthenware dish (from the French “terre” meaning earth) with the width and depth pretty much the same with twice the length and usually it comes with a lid. A terrine has distinct layers of meat, vegetables or fish, whereas a pâté is more or less homogeneous. There are thousands of variations of terrine, from the traditional duck & pork to a Provencal-style ratatouille (see pic below, I call it a pâté de Bourgeois,) from a complicated & multi-layered sea-food extravaganza to a delicate goose liver terrine flavored with apricot brandy (recipe follows). Terrines can be as complex as you wish and can be also cooked en croûte (in pastry) and lined with a variety of thin slices of bacon, pancetta, Parma ham, caul, eggplant skins, vine leaves et cetera.

Photobucket
Traditionally cooked in an earthenware dish (by the way, you don’t need to spend a fortune on a terrine dish, quite often I use a bread tin), cut in thick slices and served cold, a terrine is an extremely versatile item that can be eaten with a number of side dishes, lightly dressed salads or just pickles, chutney and rustic bread. To cut through the richness of the pressed meat, I would serve a salad made with pungent leaves such as rocket, radiccio & watercress. Note that a terrine needs extra salt and pepper as it is a highly compacted meat product and most likely to be served cold (I have served warm terrines in the past and I have to say that I’m not a fan, which would explain why a meatloaf tastes better the next day, cold.)

Photobucket
A terrine can last two to three days in a refrigerator so leftovers are always welcome and make tasty sandwiches. If you can’t find either goose livers or apricot brandy, substitute with chicken livers and a reasonable brandy will do. Since this diary is written specifically for the uninitiated (or terrine-shy, as I call them) it doesn’t really matter what type of liver ends up in it as long as the cooking process is clearly understood. Believe me, if you can find goose liver and apricot or yellow plum brandy, it is well worth the sourcing: your stomach will thank you and your head will swim in pure joy! So without much ado, here we go. Goose liver pic below.

Photobucket
Goose Liver Terrine with Apricot Brandy:

For a regular-sized terrine you will need 1 pound of goose livers, 1 pound of minced pork neck, 6 ounces of crumbled ham, minced roughly, 4 ounces of speck (which will be cubed finely), 4 to 6 ounces of very thin cured bacon, to wrap the terrine, a bunch of shallots, 6 garlic cloves, peeled, 3 whole free range eggs, half a cup of heavy cream, a knob of butter, a large pinch of rock salt (roughly 3 tablespoons), same with freshly ground pepper, a few bay leaves and if you can get it, a few sprigs of fresh thyme. And let’s not forget the brandy! You will need half a glass of it to soak the livers overnight in.

Proceed with the cleaning and the trimming up the livers first and soak them overnight in a half glass of apricot brandy. The next day, chop up the shallots and the garlic roughly. Over medium heat in a small frying pan, add the knob of butter and cook the shallots & garlic for a minute till soft. Add the chopped up speck and stir for a minute. Add the goose liver (whole) and cook lightly for two to three minutes, until they become firm on the outside but not entirely cooked. Set aside. You can deal with the pork neck mince either ways: you get your butcher to mince it for you, not too fine, it should be lumpy, not smooth, or you can do it yourself which I would suggest: chop it up with a good blade (do not use a food processor or the centrifugal force will cook it for you) into little lumps. In a large bowl put the minced pork, add the three eggs, the thick cream, the brandy which soaked the livers, the salt & pepper, the spices and mix well with a rubber spatula. When well mixed, add the crumbled ham bits and mix again slowly.

Next, line a terrine (or a bread tin) with the strips of thin bacon, as the pic below shows.

Photobucket
Ok so far? Now comes the bricklaying: at the bottom of the terrine, spoon a half inch layer of the pork mince mix (your mortar) and on top, arrange a layer of goose liver, then the mix, then another layer of goose livers, and so on until the pork mix and the livers are finished. Cover nicely with the bacon strips and stick a few bay leaves on top. Cover the whole thing with a layer of tin foil and place the terrine into a bain-marie (water bath). Cook the terrine gently in the bain-marie for 90 minutes (when a knife comes out clean from the center, it’s cooked). Note: in the bain-marie, add enough simmering water to come about two-thirds to three-quarters of the way up the mold’s sides. When it’s cooked, take out the terrine from the oven, remove it from the bain-marie and place a wooden tray on top with one or two large tins to weigh the terrine down and compress it as it cools. It’s very important to do this or it will crumble away when you cut it. When it’s cool, stick it in the refrigerator for a few days before serving as the flavor of the terrine will improve with age.

Photobucket

This entry was posted in Food, Memoirs, Recipes and tagged , . Bookmark the permalink.

98 Responses to Pâté de Bourgeois: How to Make a Terrine

  1. Pingback: mattbacak

  2. Pingback: used cars louisville

  3. Pingback: PURE green coffee beans

  4. Pingback: online surveys for money

  5. Pingback: Haraj Saudi

  6. Pingback: Albert Brenton

  7. Pingback: sushi catering in boston

  8. Pingback: penis enlargement

  9. Pingback: online pharmacy

  10. Pingback: car accident attorney

  11. Pingback: Bookmark Links

  12. Pingback: Таблети

  13. Pingback: is mca legit

  14. Pingback: report

  15. Pingback: apple accessories

  16. Pingback: http://visdomwords.skyrock.com/3151013846-Electronics-store-purchasing.html

  17. Pingback: Refugio Klich

  18. Pingback: Weight Management

  19. Pingback: the best way to make money

  20. Pingback: dubturbo

  21. Pingback: Wilber Promise

  22. Pingback: livingsocial.co.id

  23. Pingback: mold removal toronto.

  24. Pingback: penginapan murah di jogja

  25. Pingback: take surveys for money

  26. Pingback: find white hat seo link building service for the best prices online

  27. Pingback: dieta detox 3 dias

  28. Pingback: Gregory Maybrier

  29. Pingback: mortgage rescue schemes scotland

  30. Pingback: how to transfer fund from paypal to liberty reserve account

  31. Pingback: pcfmojo.com

  32. Pingback: onlinecasinogames111.com

  33. Pingback: left wing

  34. Pingback: resurfacing

  35. Pingback: harga lcd laptop acer aspire one d257

  36. Pingback: lesbian

  37. Pingback: erotik

  38. Pingback: browsergame

  39. Pingback: my review here

  40. Pingback: Subaru BRZ

  41. Pingback: father's day

  42. Pingback: check my blog

  43. Pingback: garcinia cambogia select

  44. Pingback: Laguna Beach Realtors

  45. Pingback: Kamagra

  46. Pingback: Dunia Bisnis

  47. Pingback: quality backlinks

  48. Pingback: sexnummern

  49. Pingback: Amado Reveron

  50. Pingback: how do you make a website

  51. Pingback: real estate agents in Laguna Beach

  52. Pingback: custom id card

  53. Pingback: free make money online

  54. Pingback: online casino games

  55. Pingback: football field dimensions

  56. Pingback: Havanese

  57. Pingback: heating and air conditioning Spokane WA

  58. Pingback: 10 Weeks Body Change

  59. Pingback: Business Sites

  60. Pingback: musculation

  61. Pingback: spokane wa house painter

  62. Pingback: sterkly

  63. Pingback: Travelgenio

  64. Pingback: office rent singapore

  65. Pingback: w$p1erajmy hosp1cja

  66. Pingback: Hertha Trieger

  67. Pingback: web design company Spokane WA

  68. Pingback: paleo secrets

  69. Pingback: seo singapore

  70. Pingback: carpet cleaning Thousand Oaks

  71. Pingback: Bailey Menlove

  72. Pingback: http://rakyatbengkulutv.com/?p=3968

  73. Pingback: Spokane website design company

  74. Pingback: corset

  75. Pingback: increase your twitter followers

  76. Pingback: Kathi Winland

  77. Pingback: app email deliverability

  78. Pingback: Garcinia Cambogia Select

  79. Pingback: guitar tutorial

  80. Pingback: Edward Cembura

  81. Pingback: http://visdomwords.jimdo.com/2013/03/23/range-associated-with-contract-packaging-options/

  82. Pingback: Garcinia Cambogia

  83. Pingback: Empower Network

  84. Pingback: Vida Jaksic

  85. Pingback: Dr OZ Raspberry ketone

  86. Pingback: HGH supplements

  87. Pingback: Devin Szoke

  88. Pingback: Lauren Britton

  89. Pingback: Graig Heppe

  90. Pingback: www.Geschenkhelfer.net

  91. Pingback: ZNZ One Big Cash

  92. Pingback: Raspberry Ketone Plus

  93. Pingback: how to get rid of bed bugs

  94. Pingback: Alicia Fuchs

  95. Pingback: Flu Shots

  96. Pingback: Sterling Nowak

  97. Pingback: Fat

  98. Pingback: payday loan

Leave a Reply