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Terrine Help

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I'm looking to try my hand at making a couple terrines -- both vegetable and country style (meat). There are lots of recipes on the Web. But knowing that this will be a time consuming (and possibly expensive) adventure, I'm looking to my fellow Chowhounds. Can anyone recommend a general recipe, cookbook or author with which you've had consistent luck and were very pleased with the results? Also, what is the best pan to prepare a terrine in? Many recipes call for earthenware pans -- are these really necessary for excellent results? Thanks for your feedback.

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  1. Here is a recipe from Charcuterie that I've made with much success:
    http://splendidtable.publicradio.org/...

    I've used both a regular bread pan and terrine pan and the results were essentially the same.

    1. I've used the receipe from Julia Child's The Way to Cook with great success. I have the rectangular Le Creuset terrine, but I think before I got it I used a glass loaf pan. The nice thing about the terrine is that it has a lid, though I had to jigger up something to weigh it down - cardboard cut the size of the terrine and covered with foil I think, then put heavy things on top.