Terrine (food)

A basil salmon terrine

A terrine (French pronunciation: ​[tɛ.ʁin]), in French cuisine is a pâté made in a pottery container, also called a terrine.[1][2]

Terrines are usually served cold[3] or at room temperature. Most terrines contain a large amount of fat as well as pork, although it is often not the main ingredient; many terrines are made with typical game meat, such as pheasant and hare.[4]

Less commonly, a terrine may be another food cooked or served in the cooking dish called a 'terrine'.[3]

See also

References

  1. ↑ Trésor de la langue française, s.v.
  2. ↑ Oxford English Dictionary, s.v.
  3. 1 2 "Terrine". Dictionary.com. Retrieved March 21, 2017.
  4. ↑ S. Beaty - Pownall (1902). The "Queen" Cookery Books No. 5 - Meats and Game. London: Horace Cox. pp. 225–229. Retrieved 16 August 2017.
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