Total Time
2hrs
Prep 30 mins
Cook 1 hr 30 mins

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. Bring a small pot of water to boil. Add pistachios and boil for 2 minutes. Drain, then remove skins.
  3. Line a 6 cup ceramic terrine or 9" x 5" loaf pan with bacon. Place on baking tray.
  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. 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. Take a small piece of stuffingand flatten into a mini patty. Cook in a fry pan, then taste to check seasonings.
  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. Allow to cool thouroughly. Keep refrigerated, but serve at room temperature with fresh crusty bread and cornichons.