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Encyclopedia

From Wikipedia, the free encyclopedia

A terrine is a glazed earthenware (terracotta, French terre cuite) cooking dish with vertical sides and a tightly fitting lid, generally rectangular or oval. Modern versions are also made of enameled cast-iron.

Terrine may also easily be confused with tureen, a large, deep, and usually round or oval covered dish, used for serving soups or stews.

Food item

Terrine de saumon au basilic.JPG

By extension, the term also refers to food prepared and served in a terrine, mainly game and venison, brawn (head cheese) and pâtés. If it has been pressed and chilled, then turned out for serving in slices, a terrine becomes a pâté[1]

References

  1. ^ The French Chef Cookbook; Page 28

External links


Wiktionary

Up to date as of January 15, 2010

Definition from Wiktionary, a free dictionary

See also terrine

German

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German Wikipedia has an article on:
Terrine

Wikipedia de

Etymology

French terrine (clay dish)

Noun

Terrine f. (genitive Terrine, plural Terrinen)

  1. tureen
  2. terrine

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