Country terrine: recipe and origins
Country terrine is a staple of French cuisine. This classic dish is found in many aperitifs and meals, often as a starter. This dish, which can be prepared from a variety of ingredients to delight both meat and vegetable lovers, follows a precise manufacturing process.
In this article, Fauchon explains everything about country terrine and its origins.
What is terrine and what are its origins?
The terrine, a unique and tasty dish offered by Fauchon, takes its name from the container in which it was prepared and cooked, also called a terrine. Indeed, the literal translation of terrine is “large earthenware pot”.
Since the Middle Ages, the terrine has been cooked in an earthenware container; it was a preparation very appreciated by the Romans . Different tastes and textures are thus superimposed , accompanied by seasonings and spices (salt, pepper, chili pepper, etc.) to make the terrine. It is then cooked in the oven over low heat, before cooling for at least 24 hours.
The terrine can be made from a variety of ingredients : meat, but also fish, fruits and vegetables. It is to this extent that at Fauchon, you can find our pork terrine as well as our red wine terrine.
How is the terrine prepared?
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The ingredients of the terrine
As mentioned above, terrine can be made from many ingredients, which is irrefutable proof of the richness of this dish and the number of possible recipe possibilities. Thus, this dish leaves a lot of room for the imagination of cooks so that they can create the terrine of their dreams.
The most commonly used ingredients in terrine are obviously the egg to bind everything together, pork and game, but this varied dish also offers a wide range of flavors beyond these main meats: it is possible to enjoy terrines with seafood, fish or vegetables. The main thing is that the ingredients must be measured in reasonable quantities and have distinct flavors that cook well together, so that the marriage of aromas is tasty and optimal.
Preparing the terrine
The preparation of the terrine follows a very precise process. First, you must mince the meat to a medium size, and finely chop the herbs (garlic, onions, shallots, etc.). Take the time to mix the ingredients by hand to create a homogeneous stuffing.
Once the preparation is done, you have to cook the terrine in the oven for several hours, preferably in a bain-marie for optimal heat distribution. Then make sure to cool the terrine quickly before letting it mature for 24 hours. If you wish, you can then put your terrine in a jar and place it in the fridge.
Fauchon terrines
For the greatest pleasure of your taste buds and to perpetuate the historical tradition of its fine grocery products, Fauchon offers you a selection of hand-picked terrines prepared from high-end products. These will be perfect if you want to organize a tasting alone or with guests and will be synonymous with taste pleasure. If you wish, you can even compose your own box of terrines! In any case, Fauchon's expertise will deliver products that will be a sensation during your aperitifs and meals. Discover:
- Espelette pepper terrine: this pork terrine with the delicate flavor of Espelette pepper will enhance your dinner aperitifs. Its knife-chopped ingredients make this a terrine with an incomparable texture.
- Red wine terrine: also made with pork, this tasty terrine with delicate Cahors red wine will delight your gourmet palate.
- Foie gras terrine: this excellent terrine is prepared with foie gras of French origin.
- Duck terrine: spiced with pink garlic from Lautrec, this terrine of duck and pork minced with a knife will leave you with an unforgettable memory.
- The terrine made in Fauchon: the terrine made in Fauchon, a house classic with a delicate porcini mushroom flavor, is essential for your taste pleasure
