Pork and Liver Pâté (Terrine de campagne) (2024)

FAQs

What is terrine de campagne made of? ›

Terrines were cooked in an earthenware dish, whereas pâtés were cooked inside pastry (not always edible!), like a meat pie. The very thick pastry crust served merely to protect the meat filling during cooking and transport, since offering these highly sought-after pâté delicacies was an accepted custom of the time.

Pâté is usually made from liver, is much finer in texture and can be made in any shaped container. A terrine is generally made from much chunkier meat, and is usually made in a loaf-shape and served as slices, rather than spread like pâté.

Classic French meat-based terrines and pâtés are typically enjoyed on bread or crackers with cornichons, mustard, olives, other pickled things, dried fruit, preserves, and/or nuts.

Campagne pâté can be served between sliced cucumbers for a unique and refreshing pairing. Try making Cucumber sandwiches with the pâté along with Dijon mustard, lettuce, tomatoes, a mild cheese and some caramelized onions.

PATE DE CAMPAGNE ( COUNTRY STYLE COARSE PATE)

This “Pate de Campagne” is a French classic and is made with coarse pork and black Peppercorns. We recommend you to serve it at room temperature with a sprinkling of salt, cornichons, dijon Mustard, and a fresh baguette.

The major risks from microbiological hazards for liver pâté consumption are associated with the low cooking temperatures (including the possibility of undercooking), contamination after cooking and the growth of bacteria in the product during storage.

Liver and liver products, such as liver pâté and liver sausage, are a good source of iron, as well as being a rich source of vitamin A. However, because they are such a rich source of vitamin A, we should be careful not to eat too much liver and liver product foods.

It's that labor cost—coupled with a limited supply of fatty livers for the market—that makes foie gras so pricey.

There are two main ways a terrine can be served. More often than not, it is sliced into thick slices once it is cooled completely. The hefty slices will be served alongside gherkins, or cornichons, with a little chutney or relish, crusty bread, and butter.

Is spam a terrine? ›

Spam is a terrine, gefilte fish, a quenelle.

• French bread spread

For an elegant and tasty appetizer, serve any type of pâté with a fresh baguette, sliced toasted bread. Let your guests self serve, or spread the pâté on the bread or toast in advance and arrange them on a garnished plate.

There are also other kinds of charcuterie like pork rillettes and mousses (smooth and creamy texture). How long will pâté de campagne stay fresh? This terrine can be stored in the refrigerator for up to 5 days. For longer storage, wrap it tightly and freeze it for up to 3 months.

Terrines are usually served cold or at room temperature. Most terrines contain a large amount of fat, although it is often not the main ingredient, and pork; many terrines are made with typical game meat, such as pheasant and hare.

The most common ingredients used in the terrine are of course the egg to bind it all together, pork and game, but this varied dish also offers a wide range of flavours beyond these main meats: it is possible to enjoy terrines with seafood, fish or even vegetables.

This terrine

That amounts to about 17 oz or 500 g from two ducks. We will also use some 5 oz (150 g) of the duck broth, especially the top part, that is more fatty. All the rest is chicken livers, pork collar meat and some pork (back) fat. Some brandy and port wine or red wine, salt and spices.

Origins of a Terrine

The literal translation of terrine in French is a "large earthenware pot".

terrine in British English

1. an oval earthenware cooking dish with a tightly fitting lid used for pâtés, etc. 2. the food cooked or served in such a dish, esp pâté