Name: Country Terrine
Cook time: 1 hr
Total time: 3 days (includes marinating and chilling)
Yield: Makes 12 to 14 servings
Ingredients: 1 cup finely chopped onion (1 large); 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 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); Accompaniments: cornichons; mustard; bread or crackers; an electric coffee/spice grinder; a 6-cup terrine mold or loaf pan; an instant-read thermometer

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Country TerrineRomulo Yanes

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."

Cooks' notes:

Terrine can be marinated (before baking) up to 24 hours.
Terrine keeps, wrapped in plastic wrap and chilled, 2 weeks.

Recipe notes

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