The Art Of Terrine Maison: A Classic French Delicacy

Terrine maison is a traditional French dish, usually made with chicken or poultry liver and served with pickles and bread as a starter. The term 'terrine' is often used to describe pâté, but they are different dishes. A terrine refers to both the dish it is baked in and the dish itself. The former is a deep, rectangular, straight-sided dish with a tight-fitting lid, usually made of ceramic, glass, or cast iron. The latter is a loaf-shaped dish made of layered meat or fish and sometimes vegetables.

What is a 'terrine maison'?

A terrine maison is a homemade version of the traditional French dish, terrine. The word 'maison' in French means 'house' or 'home'.

A terrine is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mould (also called a terrine) in a bain-marie. A terrine maison is usually made with chicken or poultry liver and served with pickles and bread as a starter.

Terrines are usually served cold or at room temperature. They are constructed in loaf-shaped layers of meat or fish and can sometimes contain vegetables. The ingredients are often layered with a forcemeat of minced, spiced, seasoned meats or fish to work as a glue to support the different layers.

To make a terrine maison, the meat is ground and mixed with sautéed shallots and garlic. The livers are then sautéed in butter and deglazed with brandy before being added to the meat mixture. Cream, lemon juice, egg, flour and spices are beaten into the mixture until it is light and fluffy. The mixture is then put into a covered terrine lined with pork fat, with a layer of chicken livers in the middle. It is then baked in a pan of water for two hours at 350 degrees. After baking, it is weighted and allowed to cool before being refrigerated.

What ingredients are used?

A terrine is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mould (also called a terrine) in a bain-marie. The ingredients used in a terrine vary depending on the type of terrine being made.

Traditional French terrines are made with meat, such as game meat (e.g. pheasant and hare), and pork. They can also include poultry liver, which is a common ingredient in homemade terrines served at Parisian bistros. Other meats such as chicken, veal, and beef can be used, but these are less popular as they require heavy seasoning and dense texture.

In modern times, terrines do not necessarily contain meat or animal fat. Instead, they may include meat-like textures and fat substitutes, such as mushrooms and pureed fruits or vegetables high in pectin.

For vegetable terrines, roasting or char-grilling the vegetables beforehand can help to impart strong flavours and added texture.

A terrine typically contains a large amount of fat, although it may not be the main ingredient. Fresh breadcrumbs are often added to absorb any excess fat or grease from the meats. An egg is also used as a binder to prevent the terrine from falling apart after cooking.

Popular ingredients in a terrine include spices like juniper, mace, allspice, nutmeg, and black peppercorns, as well as alcohol such as Port or brandy. These ingredients enhance the flavour of the terrine.

The ingredients in a terrine are layered with a forcemeat of minced, spiced, and seasoned meats or fish, which act as a "glue" to support the different layers.

• 1 lb. fresh pork fat
• 1 3/4 cup chopped shallots
• 1 1/2 tsp chopped garlic
• 1 1/4 lb. chicken livers
• 3/4 lb. smoked tongue or ham
• 3/4 lb. fresh pork fat
• Cream
• Lemon juice
• Egg
• Flour
• Spices
• Bay leaves

How is it cooked?

A terrine is cooked in a water bath, or bain-marie, in a covered mould made from pottery, stainless steel, aluminium, enamel cast iron, or ovenproof plastic. The mould is called a 'terrine' and gives the dish its name.

The ingredients in a terrine are layered and can include a variety of meats, fish, or vegetables. The layering of different tastes, textures, and spices is an art form in the hands of a skilled French chef or cook. The ingredients are carefully selected and combined to create a robust, chunky, textured dish.

To cook a terrine, the ingredients are first prepared and combined. For example, in a chicken liver terrine, the livers are rinsed and dried, and larger vessels are removed with a sharp knife. The onions and garlic are browned in olive oil, and then the livers, juniper berries, chopped duck breast, thyme, and cinnamon are added and fried until cooked through. The mixture is then deglazed with cognac and stirred until it reaches a syrupy consistency. It is then taken off the heat, and the rest of the butter, a little salt, and pepper are stirred in.

The mixture is then transferred to a high-sided, shallow bowl and puréed with a hand mixer. Optionally, a tablespoon of crème fraîche can be added for an even smoother consistency. The mixture is then transferred to a terrine dish and left to cool in the refrigerator for about 30 minutes. The surface is then covered with melted butter and decorated with thyme. It is then returned to the refrigerator to sit for at least another two hours.

The terrine is then baked in a water bath in the oven at 325°F or 350°F for about two hours, depending on the recipe. It is then removed from the oven and allowed to stand in the mould on a rack for 30 minutes. It is then weighted and chilled for several hours or until completely cold. Finally, the terrine is removed from the mould and allowed to stand at room temperature for 30 minutes before serving.

How is it served?

A terrine maison is a homemade French dish, typically made with chicken or poultry liver and served as a starter. It is cooked in a covered pottery mould, or 'terrine', in a bain-marie.

Terrines are usually served cold or at room temperature. They are often sliced into thick pieces and served with gherkins or cornichons, and crusty bread and butter. It can also be served with a knife for diners to cut off chunks to spread on bread.

In Paris, it is common to find terrine maison on bistro menus, where it is often served with a glass of wine. It can also be enjoyed as part of a charcuterie board, with other meats and pâtés.

When serving a terrine maison, it is important to let it cool and sit for at least a few hours before serving. It can be stored in the refrigerator for up to a few days.

What are some recipe variations?

A traditional French terrine is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie. However, the term "terrine" can also refer to the cooking vessel itself, which is typically a deep, rectangular, straight-sided dish with a tight-fitting lid.

Terrines are usually served cold or at room temperature and often contain a large amount of fat and pork. They can be made with a variety of meats, including typical game meat such as pheasant and hare, as well as fish and seafood.

• Meat and Poultry Options: While pork is a popular choice for terrines, other options include beef, chicken, wildfowl, venison, boar, rabbit, and hare. Each of these meats will contribute distinct flavors and textures to the dish. For example, chicken livers are commonly used in terrines and pâtés due to their smooth and light texture.
• Vegetables: Vegetables can be incorporated into a terrine, either as a layer or as a substitute for meat. Roasting or char-grilling vegetables before adding them to the terrine can enhance their flavor and texture.
• Spices and Seasonings: The choice of spices and seasonings can significantly impact the flavor of a terrine. Traditional options include quatre epices, a mixture of black pepper, cinnamon, cloves, and nutmeg. Other spices such as juniper, mace, and allspice can also be used, along with splashes of Port or brandy.
• Binders: An egg is often used as a binder in a terrine to help hold the ingredients together. Fresh breadcrumbs can also be added to absorb any excess fat or grease.
• Presentation and Serving: A terrine can be served in its cooking pot, allowing diners to scoop out portions onto bread. Alternatively, it can be sliced into thick slices and served with gherkins, cornichons, chutney, relish, crusty bread, and butter.

Frequently asked questions