This is an excellent terrine to make for a special occasion. It is rich, filling, and ever so tasty. And it is relatively easy to make, yielding excellent results for nominal effort. It uses dried porcini mushrooms, but fresh ones are just as good. Don't expect this to last long once your family knows that you have it in the fridge.
You will also need a lidded, 9cm-deep terrine dish (29x7.5cm), or a 2lb loaf tin; baking parchment, kitchen foil, and a piece of card slightly larger than the top of the dish or the tin.
This terrine can be made up to three days ahead, if you are preparing it for a special occasion. Do not be afraid to slightly vary the ingredients by experimentation to suit your taste preferences, but don't overdo either the tarragon or the Porcini mushrooms.
This is a tasty addition to your hors d'oeuvre table and in North America it will likely WOW your guests.
Made with Italian pancetta, I will show you how to substitute bacon instead. Simply boil the bacon first as this will remove some of the fat and create less shrinkage when backing the terrine in the oven.
What Is The Best Terrine Mold Made Of?
Many chefs would recommend a cast-iron mold and especially one that is enameled. This type of heavy material bakes the terrine the best and most evenly. Although, it is expensive.
If you prefer to spend less or use what is on hand, you can use a bread loaf made of stoneware, ovenproof glassware or stainless that you have. Simply place a sheet of parchment paper over the top and then 2 layers of tin foil, making sure to tuck the foil firmly around the edge.
What Is A Terrine?
This is a fair question because terrine can be confused with a pate as both are served as hors d'oeuvres and eaten as a spread on crackers or toast. But, their is a difference. A pate is made of various ingredients , with the main one often being liver, salmon, or mushrooms, although there is no limit to the flavour. A common aspect of pate is that it is ground very fine and then can be placed in a decorative shaped container to mold or serve in.
On the other hand a terrine is made with chunky ingredients, not a smooth consistency like a pate and is almost always made in a terrine dish or loaf pan and sliced up into slabs.
More Great Recipes Like This One
- Liver Paté the easiest of all pates to make.
- Salmon Paté which is a great pairing with crudites as the French say or raw vegetables.
- Bring the countryside into your home with Country Paté in French Pâté de Campagne.