French Country Terrine Pate De Campagne Recipe

Name: French Country Terrine Pate De Campagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. boneless fatty pork, ground; 1 lb. boneless lean veal, ground; 1 lb. pork liver, trimmed and ground; 3-1/2 cup fresh bread crumbs; 1 lg. onion, finely chopped and sauteed in 2 Tbsp. butter until soft; 3 garlic cloves, crushed to a paste with 1/2 tsp. coarse salt; 2 tbsp. chopped fresh parsley; 2 tsp. mixed spices; 1 tbsp. mixed dry herbs; 1 tbsp. salt; 5 OR; 6 eggs; 1/2 cup brandy; 1/4 lb. pork caul, soaked and drained; 1/4 lb. fresh pork fatback, cut into long, thin strips

Servings: persons

2 lb. boneless fatty pork, ground
1 lb. boneless lean veal, ground
1 lb. pork liver, trimmed and ground
3-1/2 cup fresh bread crumbs
1 lg. onion, finely chopped and sauteed in 2 Tbsp. butter until soft
3 garlic cloves, crushed to a paste with 1/2 tsp. coarse salt
2 tbsp. chopped fresh parsley
2 tsp. mixed spices
1 tbsp. mixed dry herbs
1 tbsp. salt
5 OR
6 eggs
1/2 cup brandy
1/4 lb. pork caul, soaked and drained
1/4 lb. fresh pork fatback, cut into long, thin strips

1
Combine all of the ingredients except the caul and the strips of fatback.
2
Mix thoroughly, using both hands.
3
Fry a spoonful of the mixture and taste it for seasoning.
4
Line a 2 1/2 quart earthenware gratin dish with the caul, letting it hang over the edges.
5
Pack in the mixture, mounding it up to form a dome.
6
Press the strips of fat in a crisscross pattern over the surface and fold over the caul, molding it neatly.
7
Cook the terrine in a preheated 350 F. oven for 1 1/2 hours, or until a skewer inserted in the center comes out hot.
8
Petits Propos Culinaires.

1357

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lb. boneless fatty pork, ground, 1 lb. boneless lean veal, ground, 1 lb. pork liver, trimmed and ground, 3-1/2 cup fresh bread crumbs, and more.

Yes, French Country Terrine Pate De Campagne falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

French Country Terrine Pate De Campagne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions