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


from The American Heritage® Dictionary of the English Language, 4th Edition

French; see tureen.

from Wiktionary, Creative Commons Attribution/Share-Alike License

Borrowing from French terrine "a clay dish" by extension, "that which is cooked in the dish".


  • A fancy terrine is not required-you can use a pyrex loaf pan, covered with foil, instead.

    The Flame Terrine: Pate Grandmere

  • Following years of idle knick-knackhood, the terrine is beginning its useful life.

    The Flame Terrine: Pate Grandmere

  • Every day a different pâté or terrine is offered, and the peppery duck pâté I tasted was a tour de force.

    Five Lakes Grill

  • R started with the rabbit terrine, which is as good as one might expect from a restaurant thus named.

    Archive 2006-12-01

  • 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. - Stuff

  • 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 Globe and Mail - Home RSS feed

  • 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.

    Serious Eats: New York

  • Several of the wines are used to prepare rich, wholesome dishes such as terrine au muscat or coq au riesling.

    The Guardian World News

  • 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.

    Thrillist: Lunch At Dickson's Farmstand: Chelsea Meat Between The Bread Sheets

  • 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.

    Estate of the Wild


Log in or sign up to get involved in the conversation. It's quick and easy.