Terrine

Terrine
1. A rectangular china or earthenware dish, often with a lid, used for pâtés and mousses. A terrine can be used as a mould and the pâté or mousse can be turned out and sliced vertically into individual portion slices.

Game terrine
Use whatever game you can get for this tasty recipe. It requires a little work, but the results are well worth the effort.
Ingredients
...

Terrine is a French forcemeat loaf that is served at room temperature. Forcemeat is meat that is ground or finely chopped. Terrine also refers to the covered, glazed earthenware cooking dish used to cook the terrine meatloaf.

Terrine
An earthenware container, or the dish cooked therein.
Terrine
Usually describes a kind of pâté made of pieces of meat in a deep dish with straight sides. Can also be used to describe the dish itself.

Terrine
Terrine is a rectangular mold often used to cook and shape pates.
Timballo ...

Terrine A meat pâté made in a deep dish with straight sides.
Thickening A preparation of butter and flour, egg yolks or cream used to thicken and bind soups or sauces.

Terrine - an earthenware covered dish often decorative or in animal shapes, used for cooking meatloaf or pâté of minced meat, poultry or liver. A dish that is often used to serve soup.

Terrine, word based on "terre," meaning "earth," has two meanings in French kitchens. It is a deep, straight-sided ovenproof dish of earthenware, porcelain, or glass.

Terrine - [French] finely ground meats or fish, etc. See "Pâté" for description; an earthenware pot used in cooking and serving pasta.
Texas butter - A butter substitute of hot lard, flour and water.

Terrine - 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.

terrine: An earthenware dish used for making patés, patés are known as terrines if served in them
timbale: A double serving dish
tofu: Low fat bean curd made from soya beans ...

Terrine - A loaf of forcemeat, similar to a pate, but cooked in a covered mold in a bain-marie. Also, the mold used to cook this item.

Terrine - A deep covered baking dish, a terrine is often made of earthenware.
Thicken - To make a liquid more thick by reducing or adding a roux, starch, or eggs.
Thin - To dilute a mixture by adding more liquid.

Terrine: a pate, usually encase in fat and baked in a special earthenware dish.
Texture: the quality of a product or dish perceivable by the sense of feel: its consistency, thick/thin, smooth/coarse, tender/tough, and crisp/soft qualities.

terrine: A casserole of a meat or vegetable paste-like mixture; the dish in which this casserole is cooked.
tofu: Soybean curd. High in protein and low in fat, tofu is faintly nutty and custardlike.

Terrine
Usually describes a kind of pâté made of pieces of meat in a deep dish with straight sides. Can also be used to describe the dish itself.
Thai fish sauce ...

terrine: earthenware container; also mixture cooked in the container
tête de veau (porc): head of veal (pork), usually used in headcheese
thé: tea ...

Terrine - See the description under Pates.
Tiramisu - An Italian dessert which gained dramatic popularity in the US.

Chocolate Terrine with Whipped Cream & Almond Brittle
From Fine Cooking Magazine
Chocolate-Bourbon Tart ...

Campagnard(e) (assiette) (Fr.): country-style, rustic; (an informal buffet of cold meats, terrines, etc.).
Campagne, à la (Fr.): country-style.
Campanelle pasta (It.): pasta in the shape of a small cone with a ruffled edge.

Pâté en terrine has been shortened to either pâté or terrine. A terrine is generally a finer forcemeat than that used for pâté, and is always served cold. Pâtés are coarser forcemeats and, as stated before, are often prepared in a pastry crust.

charcuterie: kitchen used for preparation of sausages, terrines, pâtés and smoked meats (also charcutiére, in the style of the butcher's wife, grilled meat with sauce Robert, garnished with julienne of cornichons) ...

Terrine A terrine is a moulding dish used for any sort of pâté (coarsely or smoothly ground meat, fish, mushrooms -- whatever). It used to be that when a pâté was served in this dish, it was called a terrine.

Bay-used in bouquet garni, pates and terrines
Chervil-garnish, salads, herb butters, goes with fish and shellfish
Chives-egg and potato dishes, onion-flavoured garnish
Dill-fish dishes, garnishes, use to flavour sauces and in pickles ...

You can render it into lard, cut it into barding strips to wrap around lean roasts, or use it to line terrine or pâté pans. It you're cutting it into sheets, it helps to put it in the freezer first until it's firm.

Many patés, terrines, smoked and canned meats include allspice. A few allspice berries are added to Scandinavian pickled herring, to Sauerkraut , pickles, soups, game dishes and English spiced beef.

Terrine, from the French root "terre" which means "earth," means the loaf has been baked in a dish (classically one of earthenware). Pate is served cold, usually on toast.

Chocolate Almond Terrine with Raspberry Sauce
Chocolate Cherry Skillet Cake
Chocolate Chip Strawberry Shortcake
Chocolate Cookie Thin Mint Pizza
Chocolate Cream Cheese Whispers in Raspberry Sauce
Chocolate Delight
Chocolate Dessert Topping ...

They are also incorporated into pates, terrines, mousses, butter, cheese spreads, and other similar victuals. They synergistically marry with liver and particularly foie gras concoctions.

To cover the bottom and sides of a cassoulet, mold or terrine with a thin layer of bacon, pork fat, flavorings or pastry. Cake pans are frequently lined with parchment paper to prevent the cake from sticking to the pan after baking.
Macerate ...

Also called an aspic terrine, made from simmered meats packed into a terrine and covered with aspic.
Brazil nut ...

In French or Belgian cuisine, pate may be baked in a crust as pie or loaf(and called pâté en croûte) or baked in a terrine (and called pâté en terrine).
Recipe Categories ...

Bain-marié: A water-bath for oven cooking delicate terrines and desserts. Usually the dish is placed in a roasting tin which is half filled with water.

Terrine A small round or oval earthenware mould, or the food contained within it; usually straight sided and with a fitted lid. A term often used to describe a coarse pate or similar cold food served in a small dish.

Bain-marie - a hot water bath used to keep food warm, also used during baking of puddings, fondants, terrines and when making some sauces where the whisking bowl is placed over a pot of hot but not boiling water.

Jambon persillé A terrine of strips of cooked ham and chopped parsley held together with a meat-wine gelatin. It is served chilled and, when cut into slices, resembles a colorful red-and-green mosaic.

Fruit of the walnut tree, the walnut is used much in the same way as the hazelnut (see left). It can be added to salads, sauces, terrines, breads, cheeses, cakes, pastries, confections, liqueurs, etc.

Pâté - An appetizer, pâté usually consists of seasoned, finely ground or strained meat, poultry, or fish. pâté is usually cooked in a crust or mold (may be called terrine) and is often served with crackers or toast.

It's normally found thinly sliced in delis and delicounters countrywide, in its unsliced form it more closely resembles a terrine or a coarse, set pate.

Unmould - The careful removal of a food shaped in a mould such as cakes and terrines.
V
Vandyke - To decoratively cut fruits or vegetables in a zig zag pattern around the circumference.

They are then stuffed with black truffle, pressed into a terrine, sprinkled with salt and sealed. The dish is baked in a bain-marie and then chilled. The flavour is rich and the texture silky smooth.

search
Literally, a pate is a French pie, but the word is now most often taken to mean a rich paste made of liver and other meats, a pate en terrine. Patty ...

hydrocolloid recipe collection; Modern Pastry makes gel sheets and veils; Playing with Fire and Water makes false egg albumin; Drinkfactory clarifies a colorless mojito; Molecular Recipes makes balsamic gel with olive oil butter, an arugula terrine, ...

Green peppercorns are most commonly sold pickled in brine or vinegar, or freeze-dried. But fresh green peppercorns are sometimes called for in Thai cooking, and are said to complement game and duck dishes, terrines and creamy sauces very well.

See also: Vegetable, Vegetables, Cooking, Sauce, Season