1 Review

I have used this recipe as the basis for my own pâtés de campagne and it works very well, although I have added additional pork and incorporated bacon into it as a lining for the terrine and as a topping for the pâté. I also left out the chervil since mine had died already, but I did find nice handsfuls of tarragon, marjoram and thyme. To make it simpler I grind everything but the liquids and spices together at the same time. Grinding the meats at home results in too soft a mixture, so I also add thin slices of pork to create more texture. My terrine has a cover which I use while everything is cooking in the bain marie. I have my oven temperature at 350° and cook it for two or more hours, or until the internal temperature is at least 160°. We let it sit in the refrigerator for a day or more and then serve it with baguettes and cornichons.

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RiverRat November 13, 2010
Provencal Terrine