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A terrine is a glazed earthenware (terracotta, French terre cuite) cooking dish with vertical sides and a tightly fitting lid, generally oblong or oval. Modern versions are also made of enameled cast-iron.

Terrine may also easily be confused with tureen, a large, deep, and usually round or oval covered dish, used for serving soups or stews.

Food item

By extension, the term also refers to food prepared and served in a terrine, mainly game and venison, brawn (head cheese) and pâtés. If it has been pressed and chilled, then turned out for serving in slices, a terrine becomes a pâté, which Julia Child called "a luxurious cold meatloaf".¹

References

External links

• Step-by-step illustrated foie gras terrine recipe in a La Cornue cast-iron enameled terrine - article in English
• Chicken, Bacon & Pistachio Terrine - A savoury terrine recipe

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• This page was last modified on 5 August 2008, at 07:30.

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