Terrine

A terrine is a refined dish of French cuisine, a kind of baked pâté, and at the same time the name of the rectangular ceramic mould in which it is made. The terrine belongs to the art of charcuterie (the craft of making meat delicacies) and is a true adornment of the cold table.

To make a terrine, minced or layered meat, game, poultry, liver, fish, or vegetables are seasoned, often with the addition of cognac, cream, pistachios, or truffles, packed tightly into the mould, and slowly baked in a water bath. After this the terrine is placed under a press and fully cooled, so that it binds well and “matures” in flavour. It is served cold, cut into neat slices that display a beautiful pattern in cross-section — with baguette, cornichons, and mustard. Refined, rich, and striking, the terrine embodies the elegance and depth of classical French gastronomy.