The Mystery Ingredients Behind A Terrine

A terrine is a French dish that is cooked and served in a covered pottery mould, also called a terrine. The term has two definitions: the deep rectangular or oval cookware used to make the dish, and the dish itself. The dish is made of layered ground meats, organ meats, vegetables, and seasonings, packed tightly into the shape of a loaf. It is cooked in a water bath and served cold or at room temperature.

Meat, fish, or vegetables

A terrine is a French dish that can be made from meat, fish, or vegetables. The term "terrine" comes from the French word for a "large earthenware pot", which is the type of dish the food is cooked and served in.

Meat terrines are typically made from ground meats, organ meats, and seasonings. Popular meats include pork, game (such as venison, rabbit, and boar), and poultry (though not chicken, as its flavour is too mild). These meats are layered with a forcemeat of spiced, seasoned meats to act as a glue to support the different layers. The ingredients are cooked in a water bath, resulting in a moist, flavourful dish.

Fish and seafood can also be used as the main ingredients in a terrine. A smoked salmon terrine, for instance, is described as a "wonderful starter for Christmas day dinners".

Vegetables can be used in a terrine, but strong flavours and herbs and seasonings are needed to prevent the dish from becoming bland. Roasting or char-grilling the vegetables before adding them to the terrine can help to impart a strong, smoky flavour.

Forcemeat or aspic

A terrine is a loaf of forcemeat or aspic, cooked in a covered pottery mould (also called a terrine) in a bain-marie. The mould is a deep, rectangular or oval dish, usually ceramic, glass or cast iron, with a tight-fitting lid. The word "terrine" is French for a "large earthenware pot".

Forcemeat is a mixture of ground meats, organ meats, vegetables, and seasonings. It is packed tightly into the shape of a loaf and cooked in a water bath. The ingredients in a terrine are often layered with a forcemeat of minced, spiced, and seasoned meats or fish to work as a glue to support the different layers.

Aspic is a layer of gelatin that is sometimes coated on top of a terrine. It holds the dish together and adds an extra layer of flavour. Modern terrines may not contain meat or animal fat but will still contain meat-like textures and fat substitutes, such as mushrooms and pureed fruits or vegetables high in pectin.

Binders and preservatives

In addition to egg, forcemeat is often used as a binder and to create a cohesive structure. Forcemeat is a mixture of ground or minced meat, typically spiced and seasoned, which acts as a "glue" between the layers of a terrine. This is particularly important when working with more delicate or moist ingredients that may struggle to hold their shape.

Another binding agent that can be used in terrines is gelatin, often referred to as aspic. This is a flavourful, protein-rich binding agent derived from collagen. It is commonly used in charcuterie and can be made from scratch or purchased ready-made. When used as a coating or layer within a terrine, aspic helps to hold the dish together and enhances its flavour.

While not the primary function, certain ingredients in a terrine can also act as preservatives, extending the shelf life of the dish. Salt, for example, is a natural preservative and is often used in charcuterie to inhibit bacterial growth and prevent spoilage. Additionally, certain spices and herbs used in seasoning a terrine may also have preservative properties, such as rosemary, which contains natural antioxidants.

Seasonings and flavourings

Herbs, spices, and even alcohol can be used to season a terrine. The most popular spice used is quatre épices, a French spice mix made from ground pepper, cloves, nutmeg, and dried ginger, with cinnamon sometimes used as a substitute for ginger. Fresh herbs like basil, thyme, parsley, and sage are especially popular in country terrines. Brandy or white wine can also be added to enhance the flavour.

For vegetable terrines, roasting or char-grilling the vegetables before adding them to the terrine imparts a strong, smoky flavour.

Meats such as wildfowl, venison, boar, rabbit, and hare are chosen for their distinct, clear flavours, and their ability to take on spices like juniper, mace, and allspice, as well as hefty splashes of Port or brandy.

Serving suggestions

Terrines are usually served cold or at room temperature. They are often sliced into thick slices and served on a charcuterie board with cured meats, sausages, cheeses, and bread. Popular cheese choices include blue cheese and goat cheese, while crusty breads such as sourdough, rye, or baguettes pair well with the dish. For a lighter option, a simple meal of vegetarian or foie gras terrine can be served with hot toast, butter, and pickled vegetables such as gherkins or caper berries.

Terrines can also be served in their cooking pot, with a knife for diners to spread onto bread. This presentation adds a rustic charm to the dining experience.

When it comes to the ingredients, the possibilities are endless. While meat-based terrines are popular, using ingredients such as poultry, game, pork, or sausage meats, vegetarian options are also possible. Layering vegetables with distinct flavours and those with more delicate tastes can create a well-balanced vegetarian terrine.

Herbs, spices, and even alcohol can be used to season a terrine and enhance its flavour. A popular spice blend used in terrines is quatre épices, a French spice mix made from ground pepper, cloves, nutmeg, and dried ginger. Fresh herbs like basil, thyme, parsley, and sage are also commonly used, especially in country-style terrines.

For a truly exquisite dish, consider using gourmet ingredients such as foie gras and venison. The versatility of the terrine makes it an excellent choice for adventurous chefs who want to experiment with different combinations of ingredients.

Frequently asked questions