Madame Carter's Provençal Herb Terrine

David Sawyer

Chez Cartet, a small and very traditional Parisian bistro that has been in business since 1936, is renowned for its homemade pates and terrines. We adapted their recipe for this coarse, well-seasoned terrine that was named after the establishment's founder.

Madame Carter's Provençal Herb Terrine
Chez Cartet, a small and very traditional Parisian bistro that has been in business since 1936, is renowned for its homemade pates and terrines. We adapted their recipe for this coarse, well-seasoned terrine that was named after the establishment's founder.
Yield: makes 20 Slices

Ingredients

  • 2 12 lb. cold fresh pork belly, finely chopped
  • 1 12 lb. pork liver, finely chopped
  • 12 shallots, peeled and finely chopped
  • 6 cloves garlic, peeled and finely chopped
  • 2 tbsp. salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. dried thyme
  • 1 tsp. dried marjoram
  • 1 tsp. dried oregano
  • 1 tsp. dried summer savory
  • 14 tsp. freshly ground cinnamon
  • 14 tsp. freshly ground allspice
  • 14 tsp. freshly ground cloves
  • 14 tsp. freshly ground nutmeg
  • 23 cup dry white wine
  • 3 tbsp. port
  • 3 tbsp. cognac
  • 3 large sheets of caul fat
  • 4 oz. cold fresh fatback, sliced into thin sheets

Instructions

  1. Preheat oven to 375°. Combine pork belly, pork liver, shallots, garlic, salt, pepper, thyme, marjoram, oregano, summer savory, cinnamon, allspice, cloves, nutmeg, wine, port, and cognac in a large mixing bowl. Use your hands to mix ingredients thoroughly.
  2. Line a 10-cup terrine with the caul fat, draping it over the sides, then line the bottom, but not the sides, with the slices of fatback. Pack the meat mixture into the mold, pressing it flat with your fingers. Fold the caul fat over the meat mixture to wrap completely.
  3. Cover the terrine with a double layer of aluminum foil. Set the terrine in a deep baking pan and add enough boiling water to come two-thirds of the way up the sides of the terrine. Set the pan in the oven and bake the terrine to an internal temperature of 160°, about 2 hours.
  4. Remove the pan from the oven, pour off the water, then return the terrine to the baking pan. Remove the foil and allow the terrine to cool briefly, then cover with plastic wrap and place a piece of heavy cardboard, cut to fit, inside the terrine. Weight the terrine with a couple of heavy cans (some juices may spill over, but keep remaining liquid in the terrine, as the juices will flavor it and keep it moist as it ripens). Refrigerate for 1 to 3 days, then slice and allow to come to room temperature before serving.