Country Terrine “La Cocotte” in Staub Cookware


Makes 10 to 15 servings

The market:

  • 1 thick slice of cooked ham (1⁄4 lb)
  • 2 tbsp. Brandy or cognac
  • 1 medium size onion chopped
  • 3 sprigs of fresh thyme
  • 2 garlic cloves chopped
  • 4 oz of chopped chicken liver
  • 1 tbsp. Butter
  • 1 1⁄4 lb. of ground pork (fat and lean)
  • 1⁄2 lb. ground veal
  • 1⁄4 tbsp. Allspice
  • 1 pinch ground nutmeg
  • 1 pinch of ground clove
  • 2 eggs
  • 1 bay leaf
  • 1⁄2 lb. Barding fat
  • Salt and pepper

Cut ham into long strips, 1/8” inches wide. In a bowl, combine the ham with brandy, salt and pepper. Let marinate for one hour.

Melt the butter in a frying pan. Add the onion and cook until soft and brown. Put in a bowl and let cool.

Add the garlic, thyme, chicken liver, ground pork, ground veal, allspice, nutmeg, cloves, salt and pepper to the onions and mix with a spoon. Crack the eggs in a bowl, beat them with a fork and add to the meat mixture. Drain the marinade from the ham into the meat mixture. With a wooden spoon, beat the mixture until it draws from the side of the bowl, 2-3 minutes.

Heat the oven to 350°F. Set aside 1 piece of the barding fat and use the rest to line the bottom and side of “La Cocotte”. Spoon half of the mixture into the cocotte and arrange the ham strips lengthwise end to end over it. Cover with the remaining meat and top with the reserved barding fat and bay leaf. Cover the cocotte with the lid.

Bake the terrine in a water bath for 1 1⁄4 to 1 1⁄2 hour. Let cool and chill for at least one day.

Bon Appetit.