Definitions

from The American Heritage® Dictionary of the English Language, 5th Edition.

  • noun An earthenware container for cooking and serving food.
  • noun Any of various dishes prepared or cooked in a terrine.

from The Century Dictionary.

  • noun 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.
  • noun Specifically An earthen vessel for soup; a tureen (which see).

from the GNU version of the Collaborative International Dictionary of English.

  • noun 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.
  • noun (Cookery) 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.
  • noun A soup tureen.

from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun A dish or pan, typically used for casseroles and made out of pottery.
  • noun A pâté baked in said described dish which is served cold.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • noun a pate or fancy meatloaf baked in an earthenware casserole

Etymologies

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".

Examples

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

    Toast:

  • 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

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

    Toast:

  • 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.

    Monsieur Lapin

  • 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.co.nz - 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

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