The Art Of Making Terrine: A Delicious Meat Dish

A terrine is a French dish that is cooked in a covered pottery mould, also called a terrine. The dish is usually served cold or at room temperature and can be made with a variety of ingredients, including meat, fish, vegetables, and even fruit. The key difference between a terrine and other similar dishes like pâté is that a terrine is cooked and served in a specific type of mould. Terrines are often served with cornichons, mustard, and bread.

Preparing the mould

To prepare the mould, start by lining it with a thin layer of fat, such as bacon or pork backfat. You can also use blanched leafy vegetables or another appropriate liner. The lining should overlap slightly and extend over the edges of the mould by about one inch. This will help create a seal and ensure the terrine holds its shape during cooking.

Next, fill the mould with your chosen forcemeat and any desired garnishes. Forcemeat is a mixture of ground or pureed meat, typically seasoned with herbs and spices. Be careful not to create air pockets as you fill the mould, tapping it on a solid surface to remove any air bubbles that may have formed.

Once the mould is filled, fold the liner over the forcemeat. If needed, use additional pieces of fat to completely cover the surface. You can also garnish the top of the terrine with herbs.

Cover the mould with a lid or aluminium foil. The terrine is now ready to be baked in a water bath, also known as a bain-marie. This cooking method ensures even cooking and helps maintain moisture, resulting in a flavourful dish.

After baking, remove the terrine from the oven and allow it to cool slightly before serving. Terrines are typically served cold or at room temperature, making them an excellent choice for picnics or appetizers.

Layering ingredients

The key to creating a successful terrine is in the layering of the ingredients. Firstly, it is important to choose a combination of flavours and textures that will complement each other. For example, a terrine might include layers of coarsely ground, highly seasoned meats, such as game, pork, and sausage meat. These meats provide a robust, chunky texture that forms the base of the terrine.

To add interest and depth of flavour, the terrine can be layered with different forcemeats, such as pink salmon mousseline and white pike mousseline. Forcemeats are spiced, seasoned meats or fish that act as a "glue" to support the different layers of the terrine. They can also include ingredients such as eggs and breadcrumbs to help bind the layers together and prevent the terrine from falling apart.

In addition to forcemeats, a terrine can be layered with garnishes and herbs to enhance the flavour and create a visually appealing dish. For example, a vegetable terrine might be lined with blanched spinach leaves, with alternating layers of brightly coloured vegetables such as roasted peppers or grilled aubergine. This creates a contrast of colours and flavours that makes the terrine more interesting and appetising.

Finally, the terrine is typically lined and covered with slices of bacon or other types of backfat, such as pork fat. This adds flavour and moisture to the dish, and helps to hold the layers together during the cooking process. The bacon strips are arranged close together, with a slight overlap, to completely cover the inside of the mould and extend over the edges.

Cooking in a water bath

Cooking a terrine in a water bath is a crucial step in the process of making a terrine. This technique ensures that the terrine cooks evenly and results in a moist and flavourful dish. Here is a detailed guide on how to cook a terrine in a water bath:

Prepare the terrine mixture: Before cooking, the desired ingredients for the terrine should be mixed and prepared. Common ingredients include ground meat, poultry, fish, or vegetables, along with seasonings and garnishes. The mixture should be thoroughly combined and kept refrigerated until ready to cook.

Line the mould: Choose a suitable terrine mould, traditionally made of earthenware or pottery, but modern options include stainless steel, aluminium, enamel, or glass. Line the mould with thin slices of backfat, such as bacon or pork fat, blanched leafy vegetables, or another appropriate liner. The liner should overlap slightly and extend over the edges of the mould by about 1 inch.

Fill the terrine: Fill the lined mould with the prepared terrine mixture, being careful to avoid creating air pockets. Tap the mould on a solid surface to remove any air bubbles. Fold the liner over the mixture and use additional pieces of fat or backfat to completely cover the surface if needed.

Cover and bake: Cover the terrine with a lid or aluminium foil. Place the covered mould in a baking dish or pan and fill it with hot water to create a water bath. Make sure the water level is high enough to surround the mould. Preheat the oven to the desired temperature, typically around 325°F to 350°F. Place the baking dish with the terrine in the oven and bake until the internal temperature of the terrine reaches the desired level. For meat-based terrines, this is usually around 140°F, while for fish or vegetable-based terrines, it is around 170°F.

Cool and serve: Remove the terrine from the oven and let it cool slightly. Then, carefully remove the terrine from the mould and slice it or serve it in the mould. Terrines are typically served cold or at room temperature, accompanied by salads, pickles, bread, or crackers.

Cooking a terrine in a water bath is a delicate process that requires attention to detail. It is important to monitor the temperature of the water bath and the internal temperature of the terrine to ensure even cooking. The water bath technique ensures that the terrine retains moisture and develops a rich flavour during the cooking process.

Chilling and serving

Once your terrine is cooked, remove it from the oven and let it cool slightly. Then, place the mould in a clean baking pan and put a piece of parchment or wax paper over the top. Place a same-size mould, or a piece of cardboard or wood cut to fit inside the mould, on top of the paper. Weigh this down with some cans and chill the terrine in the refrigerator for at least four hours. It should be completely cold.

Continue to chill the terrine for at least another 24 hours to let the flavours develop. Then, to remove the terrine from the mould, fill a pan with about an inch of hot water and place the mould in it for two minutes. This will help to loosen the bottom. Tip the mould to drain any excess liquid, then invert a cutting board over the mould and turn the terrine out onto the board.

Gently wipe the outside of the terrine with a paper towel and let it stand at room temperature for 30 minutes before serving. You can transfer it to a platter if you like, and cut it into slices. It can be served on a platter or in its cooking pot, with a knife for diners to cut off chunks to spread on bread.

Terrines are usually served cold or at room temperature, and they can be served with cornichons, mustard, bread, crackers, gherkins, chutney, relish, or butter. They are a great choice for picnics as the slices are easy to pack and transport.

Variations

While the traditional terrine is made with meat, there are many variations to the dish. Here are some of the most popular alternatives:

Vegetable Terrine

Vegetable terrine is a great option for those who want a healthier or more vegetarian-friendly dish. It is made by lining a terrine mold with blanched leafy vegetables such as spinach, and then alternating layers of two or three separately prepared vegetable fillings to create contrasting colours and flavours. Another unique style of vegetable terrine is made by suspending brightly coloured vegetables in mousseline forcemeat.

Liver Terrine

Liver terrines are popular and easy to make. They are usually made with pureed poultry, pork, or veal livers, mixed with eggs, seasonings, and a panada of cream and bread. They are then baked in a backfat or bacon-lined terrine. For an even smoother texture, the livers can be forced through a drum sieve after pureeing.

Foie Gras Terrine

Foie gras terrines are made with fattened geese or duck livers, which consist almost entirely of fat. This gives the terrine a unique, rich flavour and creamy texture. Foie gras is an expensive and delicate ingredient, so it is best suited for those with experience in terrine creation.

Brawn or Aspic Terrine

Brawns, or aspic terrines, are made by simmering gelatinous cuts of meat in a rich stock with wine and flavourings. The meat is then pulled from the bone, diced, and packed into the terrine mold. The stock is reduced, strained, and then poured over the meat inside the terrine. This creates a classic, flavourful dish with a unique, jelly-like consistency.

Seafood Terrine

While meat is the traditional choice for terrines, seafood can also be used to create a delicious and elegant dish. Salmon and pike mousseline are popular choices for seafood terrines, and can be layered with other ingredients to create a mosaic effect when sliced.

Frequently asked questions