The country terrine: what are its origins and how is it made?
In this article, the Fauchon house informs you about a dish of excellence: the country terrine.
Country terrine: recipe and origins
The terrine de campagne is a staple of French cuisine. It is a staple dish in many aperitifs and meals, often as a starter. This dish, which can be prepared from a variety of ingredients to thrill meat and vegetable lovers alike, follows a precise manufacturing process.
In this article, Fauchon explains all about the terrine de campagne 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 vessel; it was a very popular preparation for the Romans. Different tastes and textures are layered together, along with seasonings and spices (salt, pepper, chilli...) to make the terrine. It is then cooked in the oven over a low heat, before cooling for at least 24 hours.
The terrine can be made from various ingredients: meat, but also fish, fruit and vegetables. This is why you will find at Fauchon our pork terrine as well as our red wine terrine.
How is the terrine prepared?
The ingredients of the terrine
As mentioned above, terrine can be made from many ingredients, which is a clear indication of the richness of this dish and the number of possible recipes. Thus, this dish leaves a lot of room for the imagination of the cooks to create the terrine of their dreams.
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. The main thing is that the ingredients must be measured out in reasonable quantities and have distinct flavours that cook well together, so that the combination of flavours is tasty and optimal.
Preparing the terrine
The preparation of the terrine follows a very precise process. First of all, the medium-sized meat must be well chopped and the herbs (garlic, onions, shallots, etc.) finely chopped. Take the time to mix the ingredients by hand to create a homogeneous stuffing.
Once prepared, bake the terrine in the oven for several hours, preferably in a bain-marie for optimal heat distribution. Afterwards, be sure to cool the terrine quickly before maturing it for 24 hours. If you wish, you can then put your terrine in a jar and place it in a cool place.
For the greatest pleasure of your taste buds and to perpetuate the historical tradition of its delicatessen products, Fauchon offers you a choice of carefully selected terrines prepared from top-of-the-range products. These will be perfect if you wish to organise a tasting alone or with guests and will be synonymous with gustatory pleasure. If you wish, you can even put together your own set of terrines! In any case, Fauchon's expertise will deliver products that will be a sensation during your aperitifs and meals. Discover for example:
● The Espelette pepper terrine: this pork terrine with the delicate flavour of Espelette pepper will enhance your aperitifs. Its ingredients chopped with a knife make this one a terrine with an incomparable texture.
● Red wine terrine: also with pork, this tasty terrine with the delicate red wine of Cahors will delight your gourmet palate.
● The terrine with foie gras: this terrine of excellence is prepared with foie gras from France.
● The duck terrine: spiced up with pink garlic from Lautrec, this duck and pork terrine chopped with a knife will leave you with an unforgettable memory.
● The terrine made in Fauchon: the terrine made in Fauchon, a classic of the house with the delicate flavour of ceps, is an essential for your gust ative pleasure.