- 1 Tbsp. Unsalted Butter
- ½ cup diced shallots or yellow onion
- 1 lb. ground pork
- ½ lb bacon, diced finely
- 4-8 strips bacon (thin or regular thickness)
- 6 oz. chicken livers, trimmed and cut into small ½” pieces
- 1 egg, large
- 2 Tbsp heavy whipping cream
- 2 Tbsp minced fresh thyme leaves
- 3-4 cloves garlic, minced (about 1 Tbsp)
- 1½ Tbsp kosher salt
- 2-3 fresh or dried bay leaves
- 2-3 Tbsp cooked, diced carrots
- 2 Tbsp diced pickles/cornichons
- ½ tsp ground black pepper
In a skillet sweat the onion with the butter over medium heat until translucent, about 3 minutes .
Now bring the meat mixture, heavy cream mixture, diced carrots, cornichons and onions together and mix thoroughly.
Place 1 bay leaf into the bottom of each 3″ x 6″ mini loaf pan, or 2-3 leaves if you’re using one 4″ x 9″. Line the form with bacon, slightly overlapping, and allowing the ends to hang over the form. You will later wrap the filling with the ends that overhang. I cut each strip in half, instead of using the whole strip, which I regretted later.
Drop the baking form against a counter several times, to bring out any bubbles that might have formed and to compact the meat mixture in. Cover the filled loaf pan with foil and wrap the ends tightly against the sides of the pan. Now put the filled loaf pans into a 3 inch rimmed baking pan. Fill the baking pan with hot boiling water until it comes halfway to the filled loaf pans. Put the baking a probe thermometer in the middle of one of the filled pans and extend the cord to the outside of the oven.
Remove the baking pan from the oven. Remove loaf pans, discard the liquid. Place the loaf pans back into the baking dish. Place something flat on top (like a cutting board) and put something heavy on top to compress the terrine and make it less crumbly when cutting. When the terrine has cooled to room temperature, remove the weight, clean the outside of the loaf pans and refrigerate for about 5-6 hours or overnight.