Technique: Terrine


A preparation technique in which pâté or game meat is ground or finely chopped, pressed into a glazed earthenware vessel, chilled and sliced.

In recent times, it is used to identify any preparation in which the ingredients are layered or compacted to form a solid that is, after chilling or just resting to solidify the structure, sliced for serving. This provides striking presentation where each slice contains multiple shapes and colors.


Translations: Terīne, Συνταγής, إناء, Terina, Террине, Terină, Terina, Terrina, Паштет, テリーヌ, Terrin, Terrina, Паштет, 沙锅, Terrin, Terrin, Terriini, Terrina



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