Terrine
Terrine
Terrine (/tɛˈriːn/), from the French word terrine meaning an earthenware dish, is a cooking method and dish that originated in France. It is a part of the broader culinary category of Charcuterie.
Etymology
The term terrine is derived from the French word terre, meaning earth. This is in reference to the earthenware dish in which a terrine is traditionally cooked and served.
Definition
A terrine is a type of gourmet dish that is made by layering ingredients, often a mixture of ground meat and vegetables, in a loaf-shaped mold, then cooking it in a water bath. The dish is then cooled and sliced for serving. Terrines can be made with a variety of ingredients, including poultry, seafood, vegetables, and herbs. They are often served with a sauce or garnish to enhance their flavor.
Related Terms
- Pâté: A similar dish to terrine, but often smoother in texture. Pâté can be made with the same variety of ingredients as a terrine.
- Charcuterie: The art of preparing and assembling cured meats and other meat products. Terrines are a part of this culinary tradition.
- Gourmet: A cultural ideal associated with the culinary arts of fine food and drink, or haute cuisine, which is characterized by refined, even elaborate preparations and presentations of aesthetically balanced meals.
See Also
External links
- Medical encyclopedia article on Terrine
- Wikipedia's article - Terrine
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