Country terrine with herbs

Name: Country terrine with herbs
Prep time: 25 min
Cook time: 90 min
Total time: 1615 min
Yield: 8
Ingredients: 2 cloves of garlic; 30 ml cognac; 250 g poultry livers; 500 g minced pork jowl; 2 eggs; 15 g parsley; 1 g ground black pepper; 11 g salt

Aperitif
French
Oven-baked
Starter
With meat
With poultry

A pork and liver terrine with fresh herbs, served cold.

Active time35 min

Cooking1 h 30 min

Total27 hResting : 25 h

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Ingredients

2 cloves of garlic
15 g parsley
2 eggs
250 g poultry livers
500 g minced pork jowl
30 ml cognac
1 g ground black pepper
11 g salt

Preparation

Step completed · 1
Preheat the oven to 160 degrees Celsius. Remove any sinew from the livers, then chop them. Peel and chop the garlic; wash and finely chop the parsley.
Step completed · 2
Mix the minced pork jowl, livers, eggs, parsley, garlic, cognac, salt and pepper, then transfer to a terrine dish.
Step completed · 3
Place the terrine dish in another dish and pour in hot water to reach halfway up its sides. Cover and cook for about 1 hour 30 minutes, until the centre reaches 75 degrees Celsius and remains at that temperature for 30 seconds. Remove from the bain-marie.
Step completed · 4
Leave to cool until lukewarm, for no longer than an hour, then cover and refrigerate for 24 hours. Slice only when the terrine is thoroughly chilled.

Allergens

Eggs

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration