Elegant and Easy Terrine
Posted May 2, 2011 by
Ready Time 0 min Servings: 8 s


  • Lean Ground Canadian Pork
  • Canadian Pork Shoulder Blade, cut into ¼" (5 mm) cubes
  • Canadian Ham, cut into ¼" (5 mm) cubes
  • minced fresh parsley
  • chicken stock
  • dry sherry or dry white wine
  • fresh lemon juice
  • grated lemon rind
  • salt
  • sage
  • thyme
  • black pepper
  • egg
  • large (or 5 small) hard cooked eggs
  • bay leaf


Line a 9" x 5" (2 L) loaf pan with aluminum foil, allowing 2 inches (5 cm) extension on either side of pan. In large mixing bowl, combine all ingredients except hard cooked eggs and bay leaf. Pack ½ meat mixture in loaf pan. Place hard cooked eggs lengthwise down centre of pan. Cover with remaining meat. Place bay leaf on top of terrine. Cover with foil. Place on larger baking pan. Bake at 350ºF (180ºC) oven for 2 hours. Drain fat. Cool and refrigerate overnight. Note: Remove terrine by using foil "handles". Discard bayleaf. Slice ½ inch (1 cm) thick. Arrange on platter or individual plates with sliced bread, gerkins and mustard. Note: Always cook ground pork to well done.