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 orpan , typically used forcasseroles and made out ofpottery . - noun A
pâté baked in said described dish which is servedcold .
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
from Wiktionary, Creative Commons Attribution/Share-Alike License
Support
Help support Wordnik (and make this page ad-free) by adopting the word terrine.
Examples
-
Following years of idle knick-knackhood, the terrine is beginning its useful life.
Toast: Lindy 2006
-
A fancy terrine is not required-you can use a pyrex loaf pan, covered with foil, instead.
The Flame Terrine: Pate Grandmere Lindy 2006
-
Following years of idle knick-knackhood, the terrine is beginning its useful life.
The Flame Terrine: Pate Grandmere Lindy 2006
-
A fancy terrine is not required-you can use a pyrex loaf pan, covered with foil, instead.
Toast: Lindy 2006
-
Every day a different pâté or terrine is offered, and the peppery duck pâté I tasted was a tour de force.
Five Lakes Grill 2002
-
R started with the rabbit terrine, which is as good as one might expect from a restaurant thus named.
Monsieur Lapin Etienne 2006
-
R started with the rabbit terrine, which is as good as one might expect from a restaurant thus named.
Archive 2006-12-01 Etienne 2006
-
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 2010
-
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.
Comments
Log in or sign up to get involved in the conversation. It's quick and easy.