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    You are in: Home / Recipes / French Country-Style Terrine Recipe
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    French Country-Style Terrine

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    Cecily Parsley's Note:

    A terrine is a fancy meatloaf that is always served cold. Make it at least 3 days ahead so that the flavours can meld. The adventurous cook can use rabbit loins instead of chicken. From the LCBO's "Food and Drink" magazine.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°.
    2. 2
      Bring a small pot of water to boil. Add pistachios and boil for 2 minutes. Drain, then remove skins.
    3. 3
      Line a 6 cup ceramic terrine or 9" x 5" loaf pan with bacon. Place on baking tray.
    4. 4
      Cu chicken breast into long thin strips. Place in small bowl with 1/2 cup madeira and season with salt and pepper. Let marinate while preparing the stuffing.
    5. 5
      For the stuffing: In a large bowl, mix together pork, veal, liver, onion, garlic, kosher salt and thyme. Add pistachios. Whisk remaining Madeirawith the eggs, add to stuffing and mix very well.
    6. 6
      Take a small piece of stuffingand flatten into a mini patty. Cook in a fry pan, then taste to check seasonings.
    7. 7
      Drain chicken strips and discard marinade. Place 1/3 of the stuffing in the prepared terrine and pack down. Arrange half the chicken strips on top. Top this layer with another 1/3 of the stuffing, press well; and add remainign chicken. Top with final 1/3 of stuffing and pack down. Push any exposed nut into the stuffing. Place bay leaves on top. Bake uncovered for 1 1/2 hours until firm and a skewer inserted into the centre comes out hot.
    8. 8
      Allow to cool thouroughly. Keep refrigerated, but serve at room temperature with fresh crusty bread and cornichons.

    Ratings & Reviews:


    Nutritional Facts for French Country-Style Terrine

    Serving Size: 1 (113 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 240.1
    Calories from Fat 122
    Total Fat 13.6 g
    Saturated Fat 4.0 g
    Cholesterol 165.0 mg
    Sodium 827.2 mg
    Total Carbohydrate 3.7 g
    Dietary Fiber 0.7 g
    Sugars 0.9 g
    Protein 21.5 g

    The following items or measurements are not included:

    ground veal

    calf liver

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