How to Make Terrine de Campagne
- Place the oven rack on the lowest position and preheat to 350 F. In a pot, boil Cognac until it reduces to ½ cup, this takes one and a half minute and let it cool.
- In a heavy medium skillet, melt the butter on medium heat. Add the onions and sauté them until they are tender and sautéed, this takes 8 minutes. Make sure the onions are not brown.
- In a large bowl, mix the pork and chopped bacon with a fork or your fingertips until they are mixed well.
- Then add the sautéed onions, garlic, 2 ½ teaspoons of salt, thyme, allspice, and pepper to the mixture and mix until it is well incorporated. Now, add the eggs, cream, and reduced Cognac, and stir again.
- Line a 9x5x3-inch loaf pan with the bacon slices by placing 8 across the width and 3 on the shorter sides. Feel free to overlap, if need be. Using your hands, evenly and lightly press the meat mixture (½ of it) on top of the bacon slices. Top it with the ham strips and add the remaining meat mixture on top.
- Fold the bacon sliced over so it covers the pâté. Cover the top of the pan with foil. Place the pan in a 13x9x2 inch baking pan and place it in the oven. Put boiling water in the baking pan so it covers the sides of the loaf pan. Bake it until a thermometer inserted in it comes out reading 155 F (this takes 2 hours or so).
- Take the loaf pan out and “transfer to rimmed baking sheet.” Place a heavy skillet on top of the pâté so it can weight down. Chill it overnight. For the best taste, make it 4 days in advance.
- Put the loaf pan in a large pan full of hot water for 3 minutes. Take the pâté out on a plate, take off the fat from the plate, and wipe it clean. Cut the pâté into ½-inch slices.
- In old times, this dish was a staple for many French households.
- Many holidays are welcomed with this dish!
Some call Terrine de Campagne “meat bread.”