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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 alsoEdit

ReferencesEdit

  1. ^ Trésor de la langue française, s.v.
  2. ^ Oxford English Dictionary, s.v.
  3. ^ a b "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.