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Pork and Veal Layered Terrine

A community recipe by

Not tested or verified by

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Served cold - with salads.


Serves: 8-10

  • 1⅛ pounds ground pork
  • 1⅛ pounds ground veal
  • 5 rashers bacon
  • 2 chicken breasts (trimmed and flattened)
  • 2 onions
  • 1 clove garlic
  • 3 eggs
  • 1 tablespoon butter (or margarine)
  • ½ cup brandy (or vermouth - port or Madeira are also suitable)
  • 1 teaspoon salt
  • 1 tablespoon green peppercorns (in brine)
  • ½ cup chopped fresh parsley
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 1 pinch of clove (or allspice)
  • 1 sprinkling of nutmeg


Pork and Veal Layered Terrine is a community recipe submitted by maisy and has not been tested by so we are not able to answer questions regarding this recipe.

  • Fry onions very gently for about 10 mins. in butter/margarine. Add to mince in large bowl.
  • Add crushed garlic, parsley, eggs, salt, chopped fresh herbs and seasonings. Moisten with alcohol.
  • Mix. Place layer of bacon rashers in bottom of greased loaf pan - keep aside some to cover top. Pack half mince into pan then layer of chicken breasts.
  • Pack remaining mixture on top then cover with bacon. Tuck in 2 bay leaves and cover with foil.
  • Bake (in dish of water) in mod. oven for 1 1/2 hours. Remove terrine from dish of water, gently drain off excess juices. Place heavy weight on top to compress.
  • When cold place in refrigerator.
  • Tell us what you think