A mixture of chopped meat, fish, or vegetables cooked and served in an earthenware dish, or the dish itself, typically served cold in slices.
From French 'terrine,' derived from Latin 'terra' meaning 'earth,' referring to the earthenware vessel traditionally used for cooking. The cooking vessel gave its name to the food prepared within it.
Unlike pâté which is smooth, terrine celebrates texture with visible pieces of meat, vegetables, or herbs creating beautiful mosaic patterns when sliced! The earthenware dish's porous walls allow moisture to escape slowly during cooking, concentrating flavors and creating the perfect texture for slicing.
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