from The American Heritage® Dictionary of the English Language, 4th Edition
- n. An earthenware container for cooking and serving food.
- n. Any of various dishes prepared or cooked in a terrine.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A dish or pan, typically used for casseroles and made out of pottery.
- n. A pâté baked in said described dish which is served cold.
from the GNU version of the Collaborative International Dictionary of English
- n. 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.
- n. 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.
- n. A soup tureen.
from The Century Dictionary and Cyclopedia
- n. An earthenware vessel, usually a covered jar, used for containing some fine comestible, and sold with its contents: as, a terrine of pâté de foie gras.
- n. Specifically An earthen vessel for soup; a tureen (which see).
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a pate or fancy meatloaf baked in an earthenware casserole
A fancy terrine is not required-you can use a pyrex loaf pan, covered with foil, instead.
Following years of idle knick-knackhood, the terrine is beginning its useful life.
Every day a different pâté or terrine is offered, and the peppery duck pâté I tasted was a tour de force.
R started with the rabbit terrine, which is as good as one might expect from a restaurant thus named.
Boiled in stock for six hours, meat picked clean from the bone, mixed with herbs and white wine, and pressed for two days to re-emerge as pig's head terrine, which is then sliced, crumbed, deep fried and served with sauce gibiche.
Add the foie gras (or terrine, which is available in many fine-food stores) and salt and pepper and, using a fork, mix well to create a stuffing.
The substitution of mortadella for the Vietnamese bologna/pork roll also worked, but their house-made terrine, which is nice on its own, lacked the wonderful funkiness of Vietnamese head cheese and pâté.
Several of the wines are used to prepare rich, wholesome dishes such as terrine au muscat or coq au riesling.
Even quicker are the pre-packaged cold sammys, which launch with the likes of house-smoked ham w/ Gruyere and roast beef w/ pickled onion, but eventually may be invaded by just about all of the in-house charcuterie, from lamb pastrami, to chicken liver terrine, to Chili-Smoked Pork Butt -- like you the next day, but chili-smoked.
I giddily tasted the first course, a langoustine terrine in gazpacho, followed by a Champagne sorbet before the main course, a grass-fed Irish beef filet with Bordelaise sauce.