Grandmother Florence’s Terrine

Posted byhelenspencerpantazisPosted inMeat and Mains

I found this recipe as I sorted through eight years of The Pleasures of Cooking, a magazine published by Cuisinart in their early years. I saved them for decades and finally decided to go through, pick out keepers and recycle the rest. OF COURSE I had to try this recipe, even though this grandmother was not Brian’s. This grandmother Florence had a farm (same) in central France (different). I made a few changes (improvements, of course) and it is a delicious item to have in the fridge for a sandwich (think banh mi) or on a charcuterie board. Or just to nibble on a cracker with mustard. This makes two loaves but may be easily halved. Just fry up the leftover chicken livers. OR make pate!

Mom
  • 1/2 pound chicken livers
  • 1/2 cup cognac or brandy
  • 1/4 cup chopped parsley
  • 2 onions, chopped (about 8 ounces)
  • 2 tablespoons butter
  • 2 pounds ground pork
  • 12 juniper berries (can substitute a splash of gin)
  • 2 bay leaves, crumbled
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon peppercorns (green if available)
  • 2 eggs
  • 2 tablespoons flour
  • 2 more bay leaves for garnish
  • Fatty bacon

Cover livers with cognac/brandy, sprinkle with pepper and let marinate for one hour. Sauté onions in butter until softened. Drain chicken livers and pulse in food processor until chopped but not pureed. Add pork and pulse until two meats are combined and the texture is somewhat emulsified – this is up to your judgment as it depends on how coarse you want the terrine to be. I like some integrity but nicely mixed. Transfer to bowl and stir in remaining ingredients until well-mixed.

Preheat oven to 400°F. Line two heavy loaf pans with bacon, not overlapping – spaces are fine. Divide meat mixture into pans, rap to settle, place a few more strips on top and garnish with remaining bay leaves. Cover each loaf tightly with foil.

Place pans in a roasting pan, large enough for both and for hot water. Fill pan halfway up the sides of the terrine with hot water. Place in oven and bake for 30 minutes.

Reduce oven temperature to 350 degrees and bake one hour, or until thermometer registers an internal temperature of 165-170 degrees.

Remove from oven. Remove from water bath. Uncover and carefully drain off as much liquid as possible. Cool 30 minutes, then recover the top with foil. Place a 2 pound weight on top (I use a brick covered with foil- it fits nicely and is just the right weight). Refrigerate overnight, weighted.

Serve sliced thinly with bread, mustard and cornichons. VERY French.