Recipe

Claude's Terrine: of Pork Liver & Potato

Recipe
No Questions Yet

Photo by katehill

Chef
katehill's 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...
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.

Expand Collapse

Makes over a kilo of pate.

1 pound fresh pork liver Ask a question about this ingredient

1 pound cooked potatoes- (baking type: russet, Yukon gold, Mona Lisa) Ask a question about this ingredient

1/2 pound fresh pork belly (uncured bacon) Ask a question about this ingredient

1 tablespoon coarse sea salt Ask a question about this ingredient

1 teaspoon freshly ground black pepper Ask a question about this ingredient

1 pinch freshly ground nutmeg Ask a question about this ingredient

1 piece caul fat Ask a question about this ingredient

Soak the fresh liver in salted water for 1 hour.
Ask a question about this step
while the liver is soaking, cook the potatoes in their skins until fork tender.
Ask a question about this step
Grind the raw liver & pork belly using a small size plate- 6-8mm. Then grind the potatoes. The potatoes help clean out the grinder.
Ask a question about this step
Mix the fat, liver, potatoes and seasoning together and then pass everything through the smaller plate to mix it well.
Ask a question about this step
Pack the paté mixture firmly into a terrine (long loaf pan) lined with caul fat.
Ask a question about this step
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.
Ask a question about this step
This terrine is delicious served with toasted pain au levain and sharp cornichons.
Ask a question about this step

4 Comments on Claude's Terrine: of Pork Liver & Potato

alienor added 6 months ago

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

katehill added about 1 year ago

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.