Terrine de Pâté en Croûte (Sans Croûte)
Crustless Pâté en Croûte Terrine
Yes, with a tweak: omit the traditional pastry crust entirely. About 3g net carbs per serving, lower than 9 in 10 French dishes.
What it is
A rich, savory terrine made from a blend of coarsely ground pork, liver, herbs, and spices, traditionally baked in a pastry crust but served here without it. It's a flavorful and substantial appetizer.
Key ingredients
Pork shoulder, pork liver, bacon, onion, garlic, eggs, brandy, fresh herbs (thyme, bay leaf), salt, black pepper, nutmeg, cornichons.
How to make it keto
Omit the traditional pastry crust entirely. Ensure no sugar is added to the pâté mixture or the cornichons' pickling liquid. Verify no breadcrumbs are used as a binder.
Watch out for
Hidden sugars in pre-made pâtés or commercial cornichons. Potential use of breadcrumbs as a binder (must be explicitly omitted).
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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