Pork Liver Terrine

July 1, 2003

I was scanning an auction site recently and I came across a dear little terrine made by T G Green for Elizabeth David Ltd. TG Green is perhaps best known for that familiar blue and white striped Cornishware found in hundreds of kitchens. This terrine, however, had a nice country-style brown glaze and was a very attractive piece.

Elizabeth David was the cookery writer who inspired many chefs and home cooks with her wonderful array of books published post-War when palates had grown weary of rationing, making do and substituting ingredients. Along came Elizabeth with recipes to tempt, gathered from Italy, France, the Mediterranean - places she had visited and carefully observed the cuisine of the region.

She went on to open a cookware store in London and I could just picture this little terrine nestled among the many items on sale.

Needless to say I had to bid on the terrine and it is now sitting happily in my kitchen, in pristine order, waiting to be used.

Here is a favourite recipe for a pork liver terrine which I developed many years ago. If your butcher doesn't have any pork liver, chicken livers will be fine.

A terrine is a sort of snobby meatloaf. It is served cold and goes well in slices on rustic bread, fresh toast or crackers. It's great picnic fare or for a first course.

Pork Liver Terrine

About 450g pork liver
2 slices bread
300g uncooked sausagemeat (you can skin 3-4 meaty well-flavoured sausages for this)
100ml dry sherry
100ml red wine
2 tablespoons chopped fresh herbs or a teaspoon dried mixed herbs
2 teaspoons salt
freshly ground pepper
a handful of rolled oats
170g streaky bacon
bayleaves

Place four or five bayleaves on the bottom of a terrine or loaf tin, then line with the streaky bacon, leaving some for the top.

Mince the pork liver and bread and mix with all the remaining ingredients. You may wish to cook a teaspoon or two of the mixture in the microwave or in a pan so you can check the seasoning. You will need a reasonable amount of salt or the terrine will be bland. Also be generous with the pepper. Spoon the mix into the terrine, push down to remove any air bubbles and cover with the remaining bacon and another two or three bayleaves. Cover with a lid or foil.

Place the container in a roasting pan and fill the pan with sufficient water to come halfway up the sides of the terrine. Bake for 90 minutes at 180F.

Put weights on the top of the cooked terrine (a couple of full cans from the pantry work well) and refrigerate overnight.

Unmould onto a plate, garnish and serve in slices.