Terrine (food)
For the cookware, see Terrine (cookware).
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 French game meat, like deer and boar (which are generally not eaten any other way in France).
The word is also, though less commonly, used to refer to other foods cooked or served in the eponymous dish.[1]
See also
- Terrine (cookware), the cooking vessel
- Galantine
References
- 1 2 3 "Terrine." Dictionary.com. Accessed May 2015.
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