terrine n : a pate or fancy meatloaf baked in an earthenware casserole

see Terrine

English

Noun

1. A dish or pan, typically used for casseroles and made out of pottery.
2. A pâté baked in said described dish which is served cold.

Translations

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 in a terrine, mainly game and venison, brawn (head cheese) and pâtés, and served in it. 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" (The French Chef Cookbook p 28).

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