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A terrine, taking its name from the French Terre" which means Earth after the earthenware vessel in which it was traditionally baked, is a loaf based on meat, fish or vegetables that have been cut into small pieces or finely minced to form the mixture known as Forcemeat. It is a fairly deep dish with straight edges, grips or handles and a tightly fitting lid that rests on the inner lip.
Terrines are manufactured in a wide range of sizes. The preparations known as terrines are made with mixed meat but ean also be made with fish and seafood. They are served cold in a container in which they are cooked. The majority of meat terrines contain a certain amount of pork. or sometimes veal, mixed with the meat that gives the dish its name. The ingredients are used in varying proportions and are cut up in different ways. depending on the recipe.
The containers are usually lined with bacon fat and the preparations covered with jelly or lard. They are often autumn dishes, as this is the game season, and may be decorated with mushrooms, nuts and aromatic herbs.
Terrines, which are cooked, covered in the oven, in a bain- marie are often rustic dishes, suitable for slicing: others however are sophisticated preparations e.g. Terrine de Nerac ( Red legged Partridge, Chicken livers. Ham and Truffle). Goose liver. Terrine. Contemporary chefs have a preference for Terrines of fish and shell fish.
Terrines are also prepared as desserts made with fruits, set in jelly. which are served with fresh cream or a fruit sauce.
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