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Terrine de Campagne
A rustic French country-style pork and herb pâté, baked in a bacon-lined loaf tin. Pressing the cooked terrine with a heavy weight overnight is what compacts it into clean, sliceable layers, rather than leaving it loose and crumbly when cut.
Ingredients
Instructions
Line a loaf tin with bacon rashers.
Mix pork, liver, garlic, brandy, thyme, allspice, nutmeg and eggs.
Season well.
Pack into bacon-lined tin. Fold bacon over top.
Cover with foil.
Bake in a bain-marie at 160°C for 1 hour 20 minutes.
Cool. Press with a heavy weight overnight.
Refrigerate 24 hours.
Slice and serve with cornichons and sourdough.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
