Pâtés and Terrines Recipes
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a loaf of bread in a white container next to a knife
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Madame Carter's Provençal Herb Terrine

Chez Cartet, a small and very traditional Parisian bistro that has been in business since 1936, is renowned for its homemade pates and terrines. We adapted their recipe for this coarse, well-seasoned terrine that was named after the establishment's founder.
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Ingredients

Meat
• 4 oz Fatback, fresh
• 2 1/2 lb Pork belly, fresh
• 1 1/2 lb Pork liver
Produce
• 6 cloves Garlic
• 2 tsp Marjoram, dried
• 12 Shallots
• 1 tsp Summer savory, dried
• 1 tsp Thyme, dried
Baking & Spices
• 1/4 tsp Allspice, freshly ground
• 1 tsp Black pepper, freshly ground
• 1/4 tsp Cinnamon, freshly ground
• 1/4 tsp Cloves, freshly ground
• 1/4 tsp Nutmeg, freshly ground
• 2 tbsp Salt
Beer, Wine & Liquor
• 3 tbsp Cognac
• 3 tbsp Port
• 2/3 cup White wine, dry
Other
• 3 large sheets Of caul fat

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