Country Terrine - A simple recipe that yields delicious results at Epicurious.com

Country Terrine

Country Terrine - A simple recipe that yields delicious results at Epicurious.com

French Country Terrine from @NevrEnoughThyme http://www.lanascooking.com/2013/02/22/french-country-terrine/

French Country Terrine

French Country Terrine from @NevrEnoughThyme http://www.lanascooking.com/2013/02/22/french-country-terrine/

Country Terrine | use the freshest ingredients you can find.  It may not look great but the flavor is fantastic!  If you're afraid of the liver flavor...soak liver in milk for 30-60 minutes.

Country Terrine

Country Terrine | use the freshest ingredients you can find. It may not look great but the flavor is fantastic! If you're afraid of the liver flavor...soak liver in milk for 30-60 minutes.

Country terrine with black pepper & thyme recipe - Recipes - BBC Good Food

Country terrine with black pepper & thyme

Gordon's rustic pâté An impressive starter from Gordon Ramsay, that's surprisingly simple to put together. Make it a few days ahead to allow the flavours to develop

Gordon's rustic pâté

Gordon's rustic pâté An impressive starter from Gordon Ramsay, that's surprisingly simple to put together. Make it a few days ahead to allow the flavours to develop

Cooking Channel serves up this Country Terrine recipe from Laura Calder plus many other recipes at CookingChannelTV.com

Country Terrine

Cooking Channel serves up this Country Terrine recipe from Laura Calder plus many other recipes at CookingChannelTV.com

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."

Country Terrine

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."

The overall principle of terrines is that they include plenty of fatty pork, some minced or diced rabbit, chicken, duck or pheasant, generally with walnuts or pistachios added, so feel free to experiment with this recipe to find the terrine that best suits you. Ask the butcher to mince the pork and back fat with a coarse blade to ensure the meat is at its freshest. The terrine will need to be made one to two days before it is served to allow the flavours to mature and develop.

The overall principle of terrines is that they include plenty of fatty pork, some minced or diced rabbit, chicken, duck or pheasant, generally with walnuts or pistachios added, so feel free to experiment with this recipe to find the terrine that best suits you. Ask the butcher to mince the pork and back fat with a coarse blade to ensure the meat is at its freshest. The terrine will need to be made one to two days before it is served to allow the flavours to mature and develop.

Terrine - recipe needs translation, but what I understand sounds super yummy!!!!

Terrine

Terrine - recipe needs translation, but what I understand sounds super yummy!!!!

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