Ella Walter
French terrine is a traditional dish that is often served as a starter or as part of a picnic. It is usually enjoyed with slices of baguette, mustard, and cornichons, and sometimes wine. The dish is cooked or served in a deep rectangular or oval container called a terrine. The food is constructed in loaf-shaped layers of meat or fish, and sometimes vegetables. It is cooked in a water bath, resulting in a moist, flavourful dish.
| Characteristics | Values |
|---|---|
| Temperature | Cold or room temperature |
| Accompaniments | Bread, crackers, toast, baguette, mustard, cornichons, chutney, relish, salad, pickles, butter, cheese, cured meats, sausages |
| Presentation | Thick slices, loaf shape |
| Container | Pottery mould, stainless steel, aluminium, enameled cast iron, ovenproof plastic, loaf pan |
What You'll Learn
French terrines are usually served cold or at room temperature
Terrines are often served in thick slices, accompanied by gherkins, cornichons, chutney or relish, crusty bread, and butter. They can also be served in their cooking pot, with a knife for diners to cut out chunks and spread onto bread.
A classic French terrine is typically served as a first course or as part of a picnic. It is usually enjoyed with slices of baguette, Dijon mustard, and cornichons, and pairs well with a glass of wine.
Terrines can be made with a variety of ingredients, including fruits, fish, vegetables, or different kinds of meats. For example, a French country terrine is made with ground pork, veal, and calves' liver, wrapped in bacon.
The careful layering of different tastes, textures, spices, and seasonings is an art form in French cuisine.
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They are cooked in a water bath
A French terrine is cooked in a water bath, also known as a bain-marie, resulting in a moist, flavourful dish. The water bath involves placing the terrine dish in a roasting or baking pan and pouring in enough boiling water to come about halfway up the sides of the terrine dish. The terrine is then cooked in the oven for 1 to 2 hours.
The temperature of the water should be regulated to stay between 77°C and 82°C (170°F and 180°F). The ideal internal temperature of the terrine will depend on its ingredients: for meat-based forcemeats, the internal temperature should reach 60°C (140°F); for fish or vegetable-based forcemeats, the temperature should be 55°C (170°F).
The terrine should be removed from the water and allowed to cool slightly before being refrigerated, often with a weight on top to compress the ingredients. It is then served cold or at room temperature.
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A classic French terrine is served as a first course or as part of a picnic
A classic French terrine is a loaf of forcemeat or aspic cooked in a covered pottery mould, similar to a pâté. However, it is a distinct dish with its own unique characteristics. The term "terrine" comes from the French word for a "large earthenware pot", referring to the container in which the dish is cooked and served.
A classic French terrine is often served as a first course or appetiser, offering an elegant and impressive start to a meal. It can be paired with slices of baguette, good Dijon mustard, cornichons, and a glass of wine. The rich and savoury flavours of the terrine complement these accompaniments, creating a delightful culinary experience.
Terrines are typically served cold or at room temperature, allowing the flavours to shine through. They are constructed in layers, with a combination of meats, fish, or vegetables, resulting in a robust and chunky texture. The key difference between a terrine and a pâté is that a terrine is cooked and served in a specific terrine mould, while a pâté can be baked in various shapes.
In addition to being a delightful first course, a classic French terrine is also perfect for picnics. The slices can be easily packed and transported, making it an ideal option for al fresco dining. It can be a sophisticated alternative to traditional picnic fare, adding a touch of French flair to your outdoor gathering.
When serving a classic French terrine, it is customary to present it in thick slices, either on a charcuterie board or directly from the cooking pot. It is often accompanied by gherkins, cornichons, chutney, relish, crusty bread, and butter. The beauty of a terrine lies not only in its flavour but also in its versatility, as it can be adapted to suit the occasion, whether a formal dinner or a casual picnic.
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It is often served with slices of baguette, mustard, and cornichons
French terrines are typically served with slices of baguette, mustard, and cornichons. This classic combination is a delicious way to enjoy this French delicacy.
The baguette, a type of crusty bread, provides a crunchy texture and neutral flavour that pairs well with the rich, earthy taste of the terrine. It is the perfect base for the other accompaniments and helps to round out the dish.
The Dijon mustard adds a sharp, tangy flavour that cuts through the richness of the terrine. It brings a boldness to the dish and enhances the other flavours.
Cornichons, or gherkins, offer a refreshing, crisp bite. Their sour taste and juicy texture contrast the other elements on the plate, providing a bright, acidic note to the rich terrine.
Together, these three elements create a harmonious flavour profile that complements the terrine. The simplicity of the accompaniments allows the complex flavours and textures of the terrine to shine while also providing a well-rounded dining experience.
In addition to these classic accompaniments, a glass of wine is also a popular pairing with French terrine. The combination of the terrine with the slices of baguette, mustard, cornichons, and wine elevates the dining experience and makes it a true French culinary delight.
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Popular ingredients include game and pork
The most popular ingredients for a French terrine are game and pork. Tender meats such as wildfowl, venison, boar, rabbits, and hare are distinctively flavoured, quick to cook, and become more flavourful once cooked. These meats also lend themselves well to spices like juniper, mace, allspice, and hefty splashes of port or brandy.
Support meats are almost always minced pork, sausage meat, or a mixture of pork and veal, which brings added moisture and pads out the terrine. Fresh breadcrumbs are often added to absorb any fat or grease given off by the meats. An egg is also used as a binder to help prevent the terrine from falling apart after cooking.
An especially popular type of terrine is the terrine de campagne, also known as the country terrine, which is made from pork and liver. This is a popular combination as the smoothness of liver meat tends to pair especially well with coarser pork meat.
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Frequently asked questions
French terrine is typically served cold or at room temperature, cut into thick slices. It is often served with bread, gherkins, cornichons, chutney, relish, butter, and/or mustard.
Popular ingredients in French terrine include game, pork, sausage meat, and a mixture of pork and veal. For non-meat eaters, popular ingredients include fish, vegetables, fruits, and pureed fruits or vegetables high in pectin.
French terrine and pâté are two different things. Pâté is a paste or loaf filled with forcemeat, which can be made of a variety of meats but mainly features organ meats such as duck or chicken livers. Pâté is often smooth and light, whereas terrine is a robust, chunky, and textured dish.
