A terrine is a glazed earthenware (terracotta, French terre cuite) cooking dish with vertical sides and a tightly fitting lid, generally rectangular 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.

[edit] 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^[1]

[edit] References

[edit] 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
• Smoked Salmon Terrine - A classic

This food-related article is a stub. You can help Wikipedia by expanding it. v • d • e

This cooking article about a tool used in preparation or serving of food and drink is a stub. You can help Wikipedia by expanding it. v • d • e