- Terrine de volaille
- 500g de foie de volailles (passé a la grille grosse) / 1,5 kg
- 400g d'échine de porc (passé a la grille fine) / 1,2 kg
- 100g de lard de colona (passé a la grille fine) / 300g
- 1 piece de gousse d'ail / 3g
- 2 pieces d'échalote ciselée / 6
- 1 bouquet de persil haché / 3
- 1 oeuf entier / 3
- 1 pincée quatre épices / 3
- 4g de coriandre réduit en poudre / 12g
- 2 feuilles de laurier ciselé / 6
- 4g de romarinhaché / 12g
- 10cl de porto blanc / 30cl
- 200g de lard colona taillé en cube / 600g
- 100g de jambon cru taillé en cube / 300g
- 1 morceau de crépine / 3
- 4 brindilles de thym / 12
- 4 feuilles de laurier / 12
Terrine de volaille

Oliver Stephens
2nd June 2012
Terrine de volaille
Progression
Passer les foies de volailles a la grosse grille et passer a la grille fine l'échine...
Ingredients
Method
Progression
Passer les foies de volailles a la grosse grille et passer a la grille fine l'échine de porc.
Additionner a la viande tout les autres éléments et laisser reposer 12h.
Mouler en terrine, ajouter le thym, le laurier et déposer sur le dessus un morceau de crépine.
Air pulser a 140 degrés environ 1h pour arriver a coeur a 68 degrés.
In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.
• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.
Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.
Chip in £3, drive us forward, and keep the community strong. Thank you.
We’re in this together. And together, we move forward.