Pork and Veal Terrine

Pork and Veal Terrine


1 person made this

A classic French terrine of pork and veal mince with herbs wrapped in bacon, cooked and then served cold in slices.

Herbie's Spices New South Wales, Australia

Serves: 6 

  • 500g each pork mince and veal mince
  • 1 clove garlic
  • 2 teaspoons sea salt, ground
  • 2 teaspoons Herbie's Spices Herbs de Provence
  • 1 teaspoon Herbie's Spices Quatre Epices Savoury
  • 1 large egg
  • 1 tablespoon plain flour
  • grated rind 1 lemon
  • 1/2 cup dry white wine or vermouth
  • 3 crushed Herbie's Spices Juniper Berries Hand Picked
  • 250g bacon rashers, rinds removed

Preparation:15min  ›  Cook:1hour30min  ›  Ready in:1hour45min 

  1. Combine the meat with the garlic, salt, herbs and spices.
  2. Add beaten egg and flour and combine thoroughly. Stir in lemon rind and vermouth.
  3. Place the juniper berries on the bottom of a 1 litre ovenproof mould or terrine dish and line with bacon rashers, slightly overlapping.
  4. Fill the dish with the meat mixture and fold the bacon rashers over the top.
  5. Add enough vermouth to cover the meat, cover, place on a baking tray and bake at 160 degrees C for 1 1/2 hours.
  6. Remove lid, cover with foil and place a heavy weight on top and allow to cool.
  7. Turn out of dish and serve sliced.

Veal Mince

If your butcher doesn't have veal mince, use best quality beef mince. Delicious served with cornichons (mini pickles) and thinly sliced sourdough toast.

A Classic Recipe

This recipe is adapted from Entertaining with Margaret Fulton (Paul Hamlyn 1971). A classic terrine that never goes out of style.

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