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A basil salmon terrine

A terrine (French pronunciation: ​[tɛ.ʁin]) most commonly refers to a French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients.[1] Terrines are usually served cold[1] 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.[2]

The word is also, though less commonly, used to refer to other foods cooked or served in the eponymous dish.[1]

See alsoEdit


  1. ^ a b c "Terrine". Retrieved March 21, 2017. 
  2. ^ S. Beaty - Pownall (1902). The "Queen" Cookery Books No. 5 - Meats and Game. London: Horace Cox. pp. 225 – 229. Retrieved 16 August 2017.