Terrine de Campagne — Country Terrine

Not yet written for this entry.

A terrine de campagne is, in construction, nearly identical to pâté de campagne — the same forcemeat, the same seasoning, the same garnish. The distinction is the vessel: a terrine is cooked and served in its earthenware or enamelled cast-iron mould (the terrine itself), while a pâté is unmoulded. This is not a trivial difference — the mould protects the forcemeat during cooking, producing a moister, more evenly cooked result, and the presentation slice shows the terrine's distinctive cross-section: caul fat exterior, coarse forcemeat interior, often with a central inlay of liver, pistachios, or strips of ham. The mould is lined with blanched bacon rashers or caul fat, with enough overhang to fold over the top. The forcemeat is packed in firmly, pressing out air pockets with the back of a spoon. The lid is placed on (or aluminium foil sealed over), and the terrine bakes in a bain-marie at 160°C. The water in the bain-marie should come two-thirds up the mould's sides. When the internal temperature reaches 68°C — check through a gap in the lid — the terrine is removed, weighted (a board with a 1kg weight on top), and cooled overnight. The weight compresses the forcemeat as it cools, expelling excess fat and air, and producing a dense, sliceable result. The terrine improves over 2-3 days as the flavours meld. Serve at cool room temperature with cornichons, Dijon mustard, and country bread.

Not yet written for this entry.