Knife-Chopped Pâté Terrine
Recipe by Philippe Etchebest
Homemade terrine made with pork, liver, shallots and herbs, hand-chopped with a sharp knife then pasteurized in glass jars. An artisanal, economical and flavorful technique, ideal for winter meals or appetizers. The terrine keeps for several months and is enjoyed on toasted bread with a bit of mustard and pickles.
MediumFrenchServes 6
Printable version with shopping checklist
Source Video
1h 7m
Prep
3h
Cook
30m
Cleanup
4h 37m
Total
Cost Breakdown
Total cost:$19.90
Per serving:$3.32
Critical Success Points
- • Cut the meat into regular dice for a homogeneous texture
- • Pasteurize the jars for exactly 3 hours at 100 °C
- • Wipe the rims carefully before sealing the jars to prevent leaks
Safety Warnings
- • Handle raw meat with separate utensils to avoid cross-contamination
- • Cooking water reaches 100 °C: wear gloves or use tongs to remove hot jars
- • Do not eat the terrine if the lid is not properly sealed or if the jar shows signs of deterioration
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