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  • Writer's pictureKevin Dam

"How to Perfectly Prepare and Present a Classic Meat Terrine"

Making a terrine can be a unique addition to your culinary repertoire. A terrine is a French dish that's made by layering coarsely chopped ingredients, often meats and vegetables, in a loaf pan or terrine mold, and then cooking it in a bain-marie. Here’s a simple method to create a basic terrine, as well as some tips and tricks to ensure a delicious outcome.


  • Dish name: Classic Meat Terrine

  • Cuisine: French

  • Preparation time: 1 hour (plus chilling time)

  • Cooking time: ~2 hours

  • Yield: 1 terrine (about 10 servings)


  • 2 pounds mixed ground meats (e.g., pork, chicken, and veal)

  • 2 cloves garlic, minced

  • 1 large onion, finely chopped

  • 2 tablespoons fresh parsley, chopped

  • 2 teaspoons fresh thyme leaves

  • 1/3 cup brandy or cognac

  • 2 large eggs

  • 1 cup heavy cream

  • Salt and pepper to taste

  • Optional: strips of bacon to line the terrine mold

  • Optional: pistachios, dried fruits, or other nuts for layering


  1. Preheat your oven to 350°F (175°C).

  2. If using, line the bottom and sides of the terrine mold with bacon, leaving enough overhang to cover the top of the terrine.

  3. In a large bowl, mix together the ground meats, garlic, onion, parsley, and thyme.

  4. Blend in the brandy, eggs, and heavy cream until well combined. Season with salt and pepper.

  5. If using nuts or dried fruits, create layers by pressing half the meat mixture into the mold, adding a layer of your chosen ingredients, and then pressing the remaining meat on top.

  6. Fold the overhanging bacon over the top or cover with a terrine lid or aluminum foil.

  7. Place the terrine mold in a larger roasting pan and fill the pan with hot water until it comes halfway up the side of the mold.

  8. Bake in the preheated oven for about 2 hours, or until the internal temperature reaches 155°F (68°C).

  9. Remove from the oven and the bain-marie, and let it cool to room temperature.

  10. Place a weight on top of the terrine (still covered) and refrigerate for 24 hours before serving.

Tips and Tricks:

  • Quality Ingredients: Since terrine is a cold dish, using high-quality ingredients is crucial as the flavors are more pronounced.

  • Seasoning Test: Before baking, cook a small piece of the mixture in a pan and taste it to check for proper seasoning.

  • Pressing Down: After filling the mold, press down firmly to ensure there are no air pockets, which could affect the texture.

  • Bain-Marie: Cooking the terrine in a bain-marie ensures that it cooks gently and stays moist.

  • Chilling Time: A terrine needs to be well-set, so don't rush the chilling process.

  • Serving: Serve the terrine in thin slices, accompanied by crusty bread, gherkins, or a small salad.

  • Fat Content: A higher fat content in the meats will result in a smoother, more palatable texture.

  • Variety: Terrines can be made with a variety of ingredients, including fish, vegetables, and even cheese. Experiment with different combinations to find your favorite.

  • Garnishes: Adding garnishes like herbs or edible flowers on top before weighting and chilling the terrine can add an appealing appearance.

A terrine is a versatile and impressive dish that can be served on many occasions. With these tips, you’re well on your way to making a beautiful and delicious terrine that will surely impress your guests. Enjoy the art of terrine making!

221 views2 comments


Mohamed Njounkou

I not like beautiful


John Harris

I'm glad that you discovered what this dish is

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