A terrine (), in traditional

French cuisine French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the re ...

, is a loaf of

forcemeat Forcemeat (derived from the French ''farcir'', "to stuff") is a uniform mixture of lean meat with fat made by grinding or sieving the ingredients. The result may either be smooth or coarse. Forcemeats are used in the production of numerous item ...

aspic Aspic or meat jelly () is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as ''aspic gelée'' or ' ...

, similar to a

pâté ''Pâté'' ( , , ) is a paste, pie or loaf filled with a forcemeat. Common forcemeats include ground meat from pork, poultry, fish or beef; fat, vegetables, herbs, spices and either wine or brandy (often cognac or armagnac). It is often ser ...

, that is cooked in a covered pottery mold (also called a ''

terrine Terrine may refer to: * Terrine (cookware), a vessel for cooking a forcemeat loaf * Terrine (food), a forcemeat similar to pâté {{Disambiguation ...

'') in a

bain-marie A bain-marie (; also known as a water bath or double boiler), a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time. A bain-marie is also ...

. Modern terrines do not necessarily contain meat or animal fat, but still contain meat-like textures and fat substitutes, such as

mushrooms A mushroom or toadstool is the fleshy, spore-bearing Sporocarp (fungi), fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans. The standard for the na ...

and pureed fruits or vegetables high in

pectin Pectin ( grc, πηκτικός ': "congealed" and "curdled") is a heteropolysaccharide, a structural acid contained in the primary lamella, in the middle lamella, and in the cell walls of terrestrial plants. The principal, chemical component of ...

. They may also be cooked in a wide variety of non-pottery terrine moulds, such as

stainless steel Stainless steel is an alloy of iron that is resistant to rusting and corrosion. It contains at least 11% chromium and may contain elements such as carbon, other nonmetals and metals to obtain other desired properties. Stainless steel's corros ...

aluminium Aluminium (aluminum in American and Canadian English) is a chemical element with the symbol Al and atomic number 13. Aluminium has a density lower than those of other common metals, at approximately one third that of steel. I ...

enameled cast iron Heavy-duty cookware made of cast iron is valued for its heat retention, durability, ability to maintain high temperatures for longer time duration, and non-stick cooking when properly seasoned. Seasoning is also used to protect bare cast iron f ...

, and ovenproof

plastic Plastics are a wide range of synthetic or semi-synthetic materials that use polymers as a main ingredient. Their plasticity makes it possible for plastics to be moulded, extruded or pressed into solid objects of various shapes. This adaptab ...

. Terrines are usually served cold or at room temperature. Most terrines contain a large amount of fat, although it is often not the main ingredient, and pork; many terrines are made with typical

game meat Game or quarry is any wild animal hunted for animal products (primarily meat), for recreation (" sporting"), or for trophies. The species of animals hunted as game varies in different parts of the world and by different local jurisdictions, th ...

, such as

pheasant Pheasants ( ) are birds of several genera within the family Phasianidae in the order Galliformes. Although they can be found all over the world in introduced (and captive) populations, the pheasant genera native range is restricted to Eurasia ...

and hare. In the past, terrines were under the province of professional charcutiers, along with sausages, pâtés, galantines, and

confit Confit (, ) (from the French word '' confire'', literally "to preserve") is any type of food that is cooked slowly over a long period as a method of preservation. Confit, as a cooking term, describes when food is cooked in grease, oil, or sugar ...

.The Culinary Institute of America (CIA). (2012). ''Garde Manger: The Art and Craft of the Cold Kitchen, 4E'' (p. xiii). Hoboken, NJ: John Wiley & Sons, Inc. Less commonly, a terrine may be another food cooked or served in the cooking dish called a 'terrine'.

References

{{Commons cat, Terrine (food) Appetizers Charcuterie Garde manger

See also

References