Mom's Terrine (French meat pâté)

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat and calories.

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is a plant-based alternative.

ground meat

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and healthier.

Prepare 300 grams of sausage meat and 300 grams of beef liver.

Cut the liver into very small chunks.

Mix the liver chunks with garlic, onion, fresh rosemary, thyme, bay leaves, and cognac for marinade.

Marinate the liver mixture in the fridge for at least 24 hours.

After marinating, mix the sausage meat with the liver mixture.

Add 1 tablespoon of flour to the meat mixture.

Beat 1 egg and mix it into the meat mixture.

Transfer the mixture into a terrine mold and flatten it.

Decorate the top with reserved herbs from the marinade.

Seal the terrine with a lid and a mixture of flour and water.

Preheat the oven to 175 degrees Celsius (approximately 350°F).

Bake the terrine for 1 hour at 175 degrees Celsius, then reduce temperature to 150 degrees Celsius (approximately 300°F) and bake for an additional hour.

Let the terrine cool in the oven before refrigerating overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens