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Actually, it sounds like everything went right to me, that's a classic terrine. You simply picked the wrong recipe if you don't want fat - 1/4 of it is lard after all. When you cooked it the fat melted and got squeezed out to the sides, that's perfectly normal. If you want less fat then replace fat with gelatine which will solidify to hold it all together. ...


Terrines almost always shrink. The water in the ingredients evaporates out, so the volume reduces - there's nothing you can do about that. However, not filling the mould will have exacerbated the problem. All terrine recipes are careful to state that the mould should be filled - yours even says to mound it slightly. It also says to use caul fat to help it ...

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