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Country Pork and Pistachio Terrine

Yield Makes 8 servings
Notes: If making up to 1 day ahead, cover and chill. To serve, cut slices from terrine and layer on bread with butter, green peppercorn mustard, fig tapenade, and lettuce to make either open-faced or closed sandwiches.


  • 3 tablespoons butter or margarine
  • 1 onion (3/4 lb.), peeled and chopped
  • 2 cloves garlic, peeled and pressed or minced
  • 1 teaspoon dried thyme
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon white pepper
  • 1 1/2 pounds ground lean pork
  • 2 large eggs
  • About 1 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1 cup milk
  • 1/2 cup shelled salted roasted pistachios
  • 1 can (10 oz.) condensed beef consommé
  • 1 envelope (about 2 1/2 teaspoons) unflavored gelatin
  • 2 fresh or dried bay leaves
  • 10 to 15 black peppercorns

Nutrition Information

  • calories 424
  • caloriesfromfat 64 %
  • protein 22 g
  • fat 30 g
  • satfat 11 g
  • carbohydrate 17 g
  • fiber 1.8 g
  • sodium 664 mg
  • cholesterol 130 mg

How to Make It

  1. In a 10- to 12-inch frying pan over medium-high heat, stir butter, onion, and garlic often until onion is limp, 5 to 7 minutes. Stir in thyme, coriander, allspice, and white pepper. Remove from heat.

  2. In a bowl, with a mixer on medium speed, beat pork, eggs, 1 teaspoon salt, and flour until well blended. Add milk and onion mixture; beat until blended. Stir in pistachios.

  3. Spoon the meat mixture into an oiled 8- to 9-cup terrine or deep casserole, or a 5- by 9-inch loaf pan. Spread mixture level; seal with foil or casserole cover.

  4. Bake in a 350° oven until a thermometer inserted in center of terrine reaches 155° (or terrine is no longer pink in center; cut to test), about 1 hour. Uncover and let cool at least 1 hour. Cover and chill until cold, at least 3 hours, or up to 1 day. Scrape off and discard any solid fat from meat.

  5. Pour 1/4 cup consommé into a 1- to 2-quart pan. Add gelatin and stir mixture over medium-low heat until gelatin is dissolved, about 2 minutes, then stir in remaining consommé. Pour over terrine. Rinse and dry bay leaves and lay on terrine; sprinkle evenly with peppercorns. Cover and chill until consommé is firm, at least 1 1/2 hours.

  6. Slice terrine crosswise in casserole; use a wide spatula to lift out slices. Add salt to taste.