A dish or pan, originally of earthenware, such as those in which various dishes are cooked and served; esp., an earthenware jar containing some table delicacy and sold with its contents.
A kind of ragout formerly cooked and served in the same dish; also, a dish consisting of several meats braised together and served in a terrine.
A meat pâté made in a deep dish with straight sides.
rectangular or oval shaped pan, often earthenware with a cover, used to cook and store pâtés; a dish made in such a pan
A straight, deep-sided dish made of porcelain, glass or earthenware in which foods are cooked and served.
A dish used for the cooking and molding of coarse-ground meat loaves or pâtés. Also the meat itself. The dishes are found in many styles and materials.
an earthenware or ceramic dish that is oval or rectangular. Used for baking mixtures of meat/fish/poultry, herbs and vegetables. Such mixtures are then chilled and cut into uniform portions or slices. They are then usually served as an entrÃ©e. They can also be used as fillings on a sandwich or related product.
Boned poultry meat, stuffed and pushed into a symmetrical shape
a mixture of chopped meats, fat and seasonings placed into an earthenware container (which is also called a terrine) and cooked; the terrine is sliced and served cold with pickles, etc. Terrines may also be made from fish, vegetables, etc.
a pate or fancy meatloaf baked in an earthenware casserole
a mixture of ground meats and spices that most people would look at and instantly think pate
an earthenware cooking dish with a tightly fitting lid
an earthenware vessel sold containing some table delicacy such as pate
A deep covered baking dish, a terrine is often made of earthenware.
pottery dish used to bake pates.
Finely ground meats or fish, etc. See "Pâté" for description.
earthenware container used for cooking meat, game, fish, or vegetable mixtures; also the p?t? cooked and served in such a container. It differs from a p?t? proper in that the terrine is actually sliced out of the container, while a p?t? has been removed from its mold.
a French word denoting both a mold that food is packed into for shaping before being un-molded and served, and the molded food itself after being turned out for serving.
A terrine is a glazed earthenware (terracotta, French terre cuite) cooking dish with vertical sides and a tightly fitting lid, generally oblong or oval. Modern versions are also made of enameled cast-iron.