Definition of Terrine. Meaning of Terrine. Synonyms of Terrine

Here you will find one or more explanations in English for the word Terrine. Also in the bottom left of the page several parts of wikipedia pages related to the word Terrine and, of course, Terrine synonyms and on the right images related to the word Terrine.

Definition of Terrine

Terrine
Terrine Ter*rine", n. [F. See Tureen.] 1. 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. 2. (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. 3. A soup tureen.

Meaning of Terrine from wikipedia

- A terrine (French pronunciation: ​[tɛ.ʁin]), in traditional French cuisine, is a loaf of forcemeat or a****, similar to a pâté, that is cooked in a covered...
- Terrine may refer to: Terrine (cookware), a vessel for cooking a forcemeat loaf Terrine (food), a forcemeat similar to pâté...
- A terrine is a glazed earthenware (terracotta, French terre cuite) cooking dish with vertical sides and a tightly ****ing lid, generally rectangular or...
- cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork. Charcuterie...
- baked in a terrine (or other mold), in which case it is known as pâté en terrine. Traditionally, a forcemeat mixture cooked and served in a terrine is also...
- Souse may refer to: Head cheese, a terrine usually made from the head of a pig or calf and set in a**** A food that has been pickled A habitual drunkard...
- Head cheese or brawn is a cold cut terrine or meat jelly, often made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically...
- dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés, and terrines) are prepared and other foods are stored under refrigeration. The person...
- low-temperature preparation, because the veins are relatively few and the resulting terrine will be more aesthetically appealing because it displays little blood....
- served with boiled chicken, fish (hot or cold), calf's head, tripe, or cold terrine. Modern variations may see sauce gribiche paired with vegetables too such...
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