Country Terrine

Recipe by Sageca
READY IN: 13mins




  • Cut the meats into cubes.
  • In an electric mixer, with the blade accessory, put meat cubes and crush them, but not too thinly. You can use a processor with Pulse.
  • Put the meat in a salad bowl, pour the cognac, add the thyme leaves, the nutmeg, salt (not too much because of the bacon) & pepper ; mix everything and leave for 15 minutes.
  • Add the 2 eggs to the meat and mix to obtain an homogeneous mixture ; put it into a paté terrine, smooth the surface and display the bayleaves on. Cover with the terrine lid.
  • Put the terrine on the oven baking tray in which you must always keep some water during the baking time (this is called "bain marie").
  • Bake in pre-heated oven at 180°C / 350°F for 1 h 30.
  • Let it cool down then keep in fridge for at least 12 hours before serving.
  • Serve with French bread and cornichons (gherkins).