Cutting Terrine: A Step-By-Step Guide To Slicing Perfection

A terrine is a type of French pâté or meatloaf, typically served cold and sliced thinly. It is made with ground meat, offal, nuts, berries, and seasonings, and cooked gently in a water bath. The dish can be served as an elegant starter or appetiser for a dinner party or as a decadent snack. To cut a terrine, it is important to use a sharp knife to create thin, even slices. The terrine should be removed from the refrigerator and allowed to come to room temperature before slicing. It is best to cut the terrine into thin slices, as it is a rich and flavourful dish. The slices can then be served with accompaniments such as bread, crackers, cornichons, mustard, or sweet chutney.

Choosing the right ingredients

Meat Selection:

The type of meat you choose will be the foundation of your terrine. Classic options include ground pork, veal, chicken, or a combination of these. You can also experiment with other types of meat such as rabbit, grouse, duck, or even wild game meats like snipe and dove. If using wild game, ensure you have a mix of light and dark meats, and consider including some offal for added flavour. Don't forget that a little pork is magic—it's an essential ingredient in any terrine!

Herbs and Seasonings:

The right combination of herbs and seasonings will enhance the flavour of your terrine. Traditional herbs used in terrines include thyme, sage, rosemary, and garlic. You can also add spices like allspice, nutmeg, and black peppercorns for a warm, earthy taste. Don't be afraid to experiment with other herbs and spices to create your unique blend.

Alcohol and Nuts:

Adding a splash of alcohol, such as brandy, cognac, or whiskey, can elevate the flavour of your terrine. It adds a rich, elegant touch to the dish. You can also include nuts like pistachios, walnuts, or pecans for added texture and taste. These ingredients can truly make your terrine stand out.

Aromatic Vegetables:

Onions and garlic are essential aromatic vegetables that will infuse your terrine with their pungent flavours. Make sure to cook them gently so they become soft and sweet without browning. You can also experiment with other vegetables like shallots or leafy greens to add depth to your dish.

Bindings and Garnishes:

Eggs and breadcrumbs act as binding agents in your terrine, helping to hold all the ingredients together. You can also use caul fat or backfat (such as bacon or pork fat) to line the mould, adding richness and flavour to the dish. Don't forget to garnish your terrine with herbs, cornichons, mustard, or sweet chutney for a beautiful presentation and an extra burst of flavour.

Remember, the key to a successful terrine is to use the best ingredients you can find and not to skimp on the fat. By choosing high-quality, complementary ingredients and following your recipe closely, you'll create a delicious terrine that will impress your family and friends.

Preparing the meat

For a game terrine, you can include offal and a combination of light and dark meats. You can also add things like berries or nuts, or even roasted red peppers. The total weight of the meat is important, not the selection—you can use anything you have or want.

If you have a meat grinder, that's ideal. If not, a food processor will do, but it won't be as good. You can also use a sharp knife to chop the meat.

Once you have prepared the meat, combine it with the other ingredients, such as eggs, breadcrumbs, herbs, spices, and brandy or Cognac, and mix well. You can do this by hand or with a wooden spoon, or use a stand mixer with the paddle attachment on low speed.

It's important to test the mixture for seasoning at this point. Form a small patty with the mixture and cook it in a skillet. Taste it and adjust the seasoning as needed. Repeat until you're happy with the flavour.

Layering the ingredients

For a simple terrine, all the ingredients are mixed together and then added to the mould. However, a more attractive terrine can be created by layering the ingredients to create a mosaic effect when sliced. For example, a terrine can be layered with different forcemeats, such as pink salmon mousseline and white pike mousseline. Alternatively, a vegetable terrine can be made by lining a terrine with a blanched leafy vegetable, such as spinach, and then layering two or three separately prepared vegetable fillings to create contrasting colours and flavours.

Once the ingredients are layered in the mould, it is important to fill the mould carefully to avoid creating air pockets. The mould can be tapped on a solid surface to remove any air pockets. The liner is then folded over the ingredients, and additional pieces of fat or back fat can be used to completely cover the surface if needed. The terrine can also be garnished with herbs used in the forcemeat.

Cooking the terrine

The cooking process for a terrine is quite straightforward. The ingredients are mixed together and layered with garnishes, then cooked in a water bath (bain-marie) in an earthenware mould (also called a terrine). Modern terrines can also be cooked in stainless steel, aluminium, enamel cast iron, or ovenproof plastic moulds.

Firstly, prepare the desired forcemeat and garnishes and keep them refrigerated. Line the mould with thin slices of back fat (such as bacon or pork fat), blanched leafy vegetables, or another appropriate liner. The lining should overlap slightly and extend over the edges of the mould.

Next, fill the terrine with the forcemeat and garnishes, tapping the mould on a solid surface to remove any air pockets. Fold the liner over the forcemeat and, 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 terrine with its lid or aluminium foil and bake in the oven at 350°F (177°C). Regulate the temperature so that the water stays between 77°C-82°C (170°F-180°F). For meat-based forcemeats, cook until the internal temperature reaches 60°C (140°F). For fish or vegetable-based forcemeats, cook to an internal temperature of 55°C (131°F).

After cooking, remove the terrine from the oven and allow it to cool slightly before unmoulding. To serve, invert the mould and the terrine should come out easily. If it doesn't, sit it in some hot water for a few seconds to loosen it.

Terrines are typically served cold or at room temperature, and they can be made ahead of time and stored in the fridge. They are often served with accompaniments such as pickles, cornichons, chutney, mustard, bread, or crackers.

Cutting and serving the terrine

Once your terrine is ready, it's time to cut and serve it. Here are some detailed, step-by-step instructions to help you achieve the perfect slices and presentation:

• Unmoulding the terrine: Before cutting, you need to remove the terrine from its mould. If you have used plastic wrap or cling film, carefully unfold it and invert the mould. If the terrine doesn't slide out easily, you can sit the mould in some hot water for a few seconds to loosen it.
• Cleaning and presentation: Gently clean the outside of the terrine with a paper towel to remove any excess fat or residue. You can also use a small flame, such as a gastorch, to give the outside a glistening appearance.
• Slicing the terrine: Using a sharp knife, cut the terrine into thin, even slices. The thickness may vary depending on your preference, but it is generally recommended to cut relatively thin slices.
• Serving options: Terrines are typically served cold or at room temperature. You can serve the sliced terrine on a platter or individual plates, accompanied by toast triangles, crackers, or bread. It is often paired with pickles, such as dill cucumbers, cornichons, or pickled onions, and condiments like mustard or sweet chutney.
• Storage: If you have any leftover terrine, it can be stored in an airtight container or wrapped in plastic wrap and kept in the refrigerator for up to a week. For longer storage, you can freeze the terrine by wrapping the slices in plastic wrap and foil or using a vacuum sealer. Frozen terrine can last for several months.

Remember, a terrine is meant to showcase your charcuterie skills, so take pride in the presentation and enjoy the delicious flavours you've created!

Frequently asked questions