The crust of the en croûte version, interestingly enough, was not originally intended to be eaten. Terrine is a traditional French dish composed of delicious layers of coarsely chopped meats, seafood or vegetables packed into a rectangular dish. The name also refers to the covered, glazed earthenware cooking dish that is used to cook the meatloaf and serves as the mold. Beef, pork, liver, ham, seafood, wild game, poultry, and vegetables are all candidates for pâté. Home   |   FOOD ARTICLES   |   Food Trivia   |   Today_in_Food_History   |   Food_History_Timeline   |   Recipes   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_and_Events. The grind can be smooth and creamy or on the chunky side. Since force-feeding geese is a time-consuming proposition, these pates are more expensive than regular products. Most pâtés are much simpler to prepare than you might expect. It can be served hot or cold but chilling it for a few days will enrich its flavor. ‘wedges of terrine’ ‘To serve, place a slice of the terrine and some salad in the center of a plate.’ ‘So here is a nice little restaurant in Queen's Park with a new chef where I've recently had lovely saltimbocca, salad niçoise, fish terrine, roast brill, courgette fritters, that sort of thing.’ Mention pâté to those in the know and what comes to mind first will either be expensive gourmet duck liver or chopped liver. Usually made in a terrine (a porcelain dish), pâté may also be referred to as terrine, used as an abbreviation of pâté en terrine. While the liver is the organ used for removing toxins and waste materials from the blood, that doesn't mean it stores them. Occasionally, pates are packaged in attractive crocks to serve as individual portions or for gift baskets. Or, make a sweet, cream-layered terrine for a posh pudding. A pate (pâté, paté) was a fine savory meat filling wrapped in pastry, baked and serve hot or cold. Industrial pate production in France occurs in Perigord and Strasbourg. Other examples include the iconic cassoulet, named after the cassole (a tapered clay pot) it is cooked in. Once portioned, persevering a  terrine becomes difficult and wasteful. Chocolate terrine is a French flourless chocolate dessert shaped into a loaf cake. The following pate manufacturers enjoy a good reputation and export to many countries including Canada:Bizet, Artzner, Rougie , Delpeyrat (both in Sarlat) La Beyrie (Saint Vincent de Tyrosee), Lacroix-Dubarry (Gimont), Bizac (Brive la Gaillarde), Larnaudie (Figeac). What is a terrine mold? It can be made with different kinds of chocolate: dark, milk or white. Today mashed corn mixed with water replaces the expensive dried fig diet. Pate de foie gras is fully cooked and ready to service, pate de foie gras truffe contains bits , - au Cognac or au Armagnac, are flavoured with Cognac or Armagnac, or au Porto  with Port wine. Terrines are chunky, highly flavoured pate mixtures baked in large terrine forms and served mostly in scoops. A terrine is a dish of ground meat, organ meat, seafood, vegetables, boiled eggs, herbs and/or other seasonings packed or layered in a ceramic or steel loaf-shaped mold, cooked in a water bath, cooled, turned out and sliced for serving.. Define terrine. What is Terrine? Like many other recipes, the foie gras terrine is named for the vessel in which it is cooked. Beef, pork, liver, ham, seafood, wild game, poultry, and vegetables are all candidates for pâté. It can be as fancy as you like, suitable for the grandest occasion, or an inexpensive but rave-drawing appetizer at a dinner party. Terrine. Today, the terms pâté and terrine are often used interchangeably. They consist of finely ground livers of: chicken, pigs, ducks, geese, and calves, flavoured with herbs, spices, wild mushrooms, wine, brandy, and in some rare instances, with black truffles from Perigord, in France. Before Europeans set foot on the American continent, geese were fattened with died figs. It is traditionally served baked in a crust (en croûte) or molded as a terrine. A terrine contains coarsely ground and seasoned meats baked in a water bath in an earthware mold and served cold. These countries sell fattened goose liver for much less than French farmers can. You may copy and use portions of this website for non-commercial, personal use only. Modern terrines do not necessarily contain meat or animal fat, but still contain meat-like textures and fat substitutes, such as mushrooms and pureed fruits or vegetables high in pectin. And the word casserole is from the French for sauce pan, in … 2. Duck, wild duck, turkey, chicken, geese and pheasants are frequently used for galantines. Pâté (pronounced pah-TAY) is French for "paste." On top of that, there are two meanings to the culinary word in that a terrine refers both to the dish it’s baked in, as well as the dish itself. The Spruce Eats uses cookies to provide you with a great user experience. Serve one of our savoury terrines, such as smoked salmon or country terrine with chicken and pork, for an impressive dinner party starter. The finely blended mixture is pleased into a special forms or stuffed into the skin of the bird, tightly trussed, and poached in an appropriately flavoured stock.