Authentic Terrine Recipe France, Europe

A close relative of pâté, the term terrine denotes both the dish and the earthenware vessel in which it is cooked. The preparation starts with lining the mold with fatback, which is the traditional choice, but today, the preferred option of many chefs is either ham, prosciutto, bacon, spinach, and even seaweed. However, often recipes call for no liners or use plastic wrap instead. To prepare, the meats, and sometimes fish and/or vegetables, which have been previously roughly chopped are mixed together with garnishings and put on top of the chosen liner, which is then folded over the mixture, and the assembled terrine is covered with a tight-fitting lid and baked in a water bath. Once cooked, the terrine is weighed down with a heavy object, and when cooled, stored in the refrigerator for two to three days, so all the flavors can develop and mature. For serving, the terrine is unmolded and cut into slices which are eaten as an entrée with bread and perhaps a salad.... Read more