Terrine

The sophisticated dish of French cuisine terrine got its original name thanks to a special refractory baking dish, which is called the old French word terrine. Terrine is considered a subspecies of pate. By chance, the French chef decided to cook the pate in an elongated dish for baking, as a result, a new dish turned out, which was immediately to everyone's taste. As a rule, the composition of the initial ingredients for terrine and pate are the same. However, the appearance, consistency and method of making the dish are different.

There are several varieties of terrine pate. Among the most popular and famous, the following types of terrine can be distinguished:



meat terrine, minced meat for such a dish is generally made from beef or veal;

fish terrine, most often prepared from fillets of noble varieties of fish;

terrine from meat offal, namely liver;

chicken terrine is considered a recognized masterpiece of world cooking;

vegetable terrine;

egg terrine.



The main feature of terrine is the consistency of the product. Terrine is an unusual pate, this dish can be safely cut into neat thin pieces and served as a snack. Often terrine is called pate bread, because the dish can be cut into slices. There are several main stages of terrine preparation. At the first stage meat, vegetables and fish fillet are milled in a blender or minced. Then, not thick pieces of bacon are placed on the bottom of the baking dish or greased.

The terrine mince is laid out in layers. Each new layer of the dish must be covered with fat or laid with pieces of bacon. At the final stage, the mince is covered with a tight lid and the baking dish is placed in the oven. It should be remembered that terrine is prepared in a water bath. As a rule, the terrine is baked until tender at a temperature in the 150S, and then cooled and cut into thin pieces. It is believed that a special baking dish is needed to make real terrine.

However, you can prepare a classic dish of French cuisine pate terrine in any heat-resistant baking dish, the main thing is to cover the dish with a layer of foil and puncture several holes with a skewer. We invite you to try your hand at preparing terrine from the liver. So, the following ingredients will be needed: half a kilogram of liver, and 250 g of pork meat, speck, one chicken egg, as well as bay leaves, herbs, onions, garlic, spices and spices to taste.

Liver, pork meat and speck should be passed through a meat grinder or chopped in a blender to a minced meat state. Then the minced meat is mixed with spices, herbs and garlic is added. Finely chopped onions and eggs are added to the terrine, then salted and mixed thoroughly. Terrine is placed to bake in the oven, then cooled and served sliced to the table.