Terrine (food) - Wikipedia A terrine (French pronunciation:), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie
What Is a Terrine? - The Spruce Eats Terrine is a loaf-shaped layered savory dish of meat or fish and sometimes vegetables It is served cold either right in the terrine, or sliced
Terrine: All You Need to Know About This French Delicacy Continue reading to learn everything there is to know about terrine, how it differs from pâtés and rillettes, and the different ways you can prepare and serve it What Is Terrine? The term “terrine” is a french word meaning “large earthenware pot”
French Country Terrine Recipe - Lanas Cooking This classic recipe for French Country Terrine is made with ground pork, veal, and calves’ liver, wrapped in bacon, and cooked in a water bath The result is a flavorful French pâté that can serve as the perfect elegant starter for a dinner party or as a decadent snack
Traditional Chicken Terrine Recipe - Love French Food This is an excellent terrine to make for a special occasion It is rich, filling, and ever so tasty And it is relatively easy to make, yielding excellent results for nominal effort
Country Terrine Recipe - Epicurious Terrine can be marinated (before baking) up to 24 hours Terrine keeps, wrapped in plastic wrap and chilled, 2 weeks Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low
How to Make Terrine Easy and Simply | The Culinary Cook The terrine can be as simple as a baking dish filled with a forcemeat and baked until done A more attractive terrine can be constructed by layering the forcemeat with garnishes to create a mosaic effect when sliced
Terrine recipes - BBC Food Terrines can be made of minced meat such as game or poultry, or seafood or vegetables The mixture is packed into a rectangular dish (sometimes also called a terrine) and cooked in a
The Terrine: A Classic French Dish Explained | CyCookery A terrine is a French dish that is cooked in a covered pottery mould (also called a terrine) in a bain-marie The term 'terrine' has two definitions: it refers to both the deep rectangular or oval cookware used to make the dish, and the dish itself