Make Ahead

Claude's Terrine: of Pork Liver & Potato

by:
February  1, 2011
3 Ratings
Author Notes

My good friends Claude & Vetou Pompele introduced me to the secrets of home cured charcuterie. This is Claude's thrifty way to extend one liver to make a year's worth of pate. I used his proportions to make this with just one pound or 500grams of fresh pork liver so you can make a large terrine or several small canning jars. —katehill

  • Makes over a kilo of pate.
Ingredients
  • 1 pound fresh pork liver
  • 1 pound cooked potatoes- (baking type: russet, Yukon gold, Mona Lisa)
  • 1/2 pound fresh pork belly (uncured bacon)
  • 1 tablespoon coarse sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 pinch freshly ground nutmeg
  • 1 piece caul fat
In This Recipe
Directions
  1. Soak the fresh liver in salted water for 1 hour.
  2. while the liver is soaking, cook the potatoes in their skins until fork tender.
  3. Grind the raw liver & pork belly using a small size plate- 6-8mm. Then grind the potatoes. The potatoes help clean out the grinder.
  4. Mix the fat, liver, potatoes and seasoning together and then pass everything through the smaller plate to mix it well.
  5. Pack the paté mixture firmly into a terrine (long loaf pan) lined with caul fat.
  6. Bake in a bain marie (water bath) at 325'F for minimum one hour (inside temp should read 170’F); then remove from oven, and water bath, cover with plastic wrap and refrigerate immediately. Let cool completely before serving.
  7. This terrine is delicious served with toasted pain au levain and sharp cornichons.

See what other Food52ers are saying.

  • jane
    jane
  • alienor
    alienor
  • katehill
    katehill
  • hardlikearmour
    hardlikearmour
  • mrslarkin
    mrslarkin

5 Reviews

jane February 24, 2015
Just curious, how long does this last in the refrigerator ?
 
alienor October 31, 2011
just saw this recipe and wondered what would yo sub for the caul fat. everythig else is easily available but caul fat is impossible to get
 
Author Comment
katehill February 2, 2011
Thanks for catching this. I ad to adapt my metric recipe for the format and slipped up. Yes, the temp of oven should be 325'F, inside temp on thermometer at 170.
 
hardlikearmour February 1, 2011
Great idea to extend the liver with potato. Step 6 is a bit confusing with the temperatures. Is the inside temp in Fahrenheit?
 
mrslarkin February 1, 2011
Yum!!