terrine: [noun] tureen 1. a usually earthenware dish in which foods are cooked and served. The liver actually uses a variety of vitamins and minerals in order to do its important job. Simple pates are reduced using pig or calf’s liver, or fattened duck liver. Today, the terms pâté and terrine are often used interchangeably. Parfait de foie gras contains milk powder, egg yolks, and may or may not contain chopped truffles. A pate (pâté, paté) was a fine savory meat filling wrapped in pastry, baked and serve hot or cold. Define terrine. Pastry encased pates are finer in texture than terrines, … It is traditionally served baked in a crust (en croûte) or molded as a terrine. 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). The sweetness of the prunes plays well with the rich duck meat in this savory recipe. 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. Get daily tips and expert advice to help you take your cooking skills to the next level. What is Terrine? They may also be cooked in a wide variety of non-pottery terrine moulds, such as stainless steel, aluminium, enamelled cast iron, and ovenproof plastic. Contrary to many restaurant patrons, pates are delicate, fine, exquisite specialties that require great culinary skill and passion to create. Books by H. Berberoglu. You may copy and use portions of this website for non-commercial, personal use only. Industrial pate production in France occurs in Perigord and Strasbourg. 2. Like many other recipes, the foie gras terrine is named for the vessel in which it is cooked. By using The Spruce Eats, you accept our, 27 Recipes That Will Make New Year's Eve Dinner Extra Special. 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. Once portioned, persevering a terrine becomes difficult and wasteful. Pastry encased pates are finer in texture than terrines, … Terrine is a French meat loaf dish made with ground or finely chopped meat and served at room temperature. A terrine contains coarsely ground and seasoned meats baked in a water bath in an earthware mold and served cold. While scientists aren't sure what exactly it is in the liver that gives such a significant energy boost, one thing is clear—it works! 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. Today, the terms pâté and terrine are often used interchangeably. It can be ground meat, organ meat, veggies, seafood, boiled eggs, and mixed in with varying herbs. The grind can be smooth and creamy or on the chunky side. Usually made in a terrine (a porcelain dish), pâté may also be referred to as terrine, used as an abbreviation of pâté en terrine. Liverwurst, especially in sliced form, is a common sandwich filler for many. It may not sound that appealing, but served with bread, pickles and condiments it makes for a perfect picnic or starter. Beef, pork, liver, ham, seafood, wild game, poultry, and vegetables are all candidates for pâté. Article contributed by Hrayr Berberoglu, a Professor Emeritus of Hospitality and Tourism Management specializing in Food and Beverage. All rights reserved. French invented the pate and are the largest consumers of this delicacy, and export many of their finest products to the U K, U S A, Canada, Germany and Japan. The name also refers to the covered, glazed earthenware cooking dish that is used to cook the meatloaf and serves as the mold. Note that this one is called a terrine, after the mold it is baked in. (adsbygoogle = window.adsbygoogle || []).push({}); Goose liver pate may be just that, truffled, flavoured with cognac in mousse or parfait form, or bloc mostly used in restaurants. It's true that the liver is doing the body's heavy cleaning, but that doesn't make the organ itself dirty or spoiled. The Spruce Eats uses cookies to provide you with a great user experience. 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. A terrine is a square or oval crock specially designed for baking pates or terrines (more about terrines later). A terrine (French pronunciation: ), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie. Today mashed corn mixed with water replaces the expensive dried fig diet. Any of various dishes prepared or cooked in a terrine. Terrine, the preparation, is the purest experience of foie gras, since the whole raw liver is packed into a terrine mold and cooked at low temperature in a water bath. Pâté, like caviar, is a dish associated with wealth, but some people don't even know what it is. Occasionally, pates are packaged in attractive crocks to serve as individual portions or for gift baskets. Another benefit of eating liver that was recently discovered is that it combats fatigue. The dishware used is also called a terrine, derived from the French word Terre, meaning earth. A terrine , in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie. terrine synonyms, terrine pronunciation, terrine translation, English dictionary definition of terrine. A terrine is a dish that is made out of various different ingredients. What is a terrine mold? Mousse de foie gras is a liver pate that has been whipped therefore has a lighter texture. Most people chose this as the best definition of terrine: The definition of a terri... See the dictionary meaning, pronunciation, and sentence examples. Pâté is simply a mixture of seasoned ground seafood, poultry, meat, or vegetables, and often a combination of several different base ingredients. Duck Terrine Mousquetaire (moose-kuh-tear) - This classic country-style terrine uses all the Gascony trinity of flavors: duck, prunes, and Armagnac. Pâté is most associated with French cuisine, but variations on this dish can be found all over the world. The health benefits of the dish usually outweigh the negatives for most people, however. The term is frequently used to describe pâté, when in fact, it is an entirely different thing. Please feel free to link to any pages of FoodReference.com from your website. Pates have been the staple of French chefs. During baking, the pate mass shrinks; chefs fill the gap with gelatine to exclude air, to prevent molding and drying out. Pâté (pronounced pah-TAY) is French for "paste." Force-fed goose livers are sold to high-end restaurants and some grocery stores for people who enjoy them seared and served with rare sauces and Sauternes or other sweet wines. Terrine, the preparation, is the purest experience of foie gras, since the whole raw liver is packed into a terrine mold and cooked at low temperature in a water bath. Most pâtés are much simpler to prepare than you might expect. A terrine is a square or oval crock specially designed for baking pates or terrines (more about terrines later). Her recipes range from Grandma’s favorites to the latest food trends. Goose liver pates are produced from fattened goose livers are extremely refined, melt-in-the-mouth products that can be seductive. Serve one of our savoury terrines, such as smoked salmon or country terrine with chicken and pork, for an impressive dinner party starter. It can be made with different kinds of chocolate: dark, milk or white. A terrine is an often-misunderstood dish. Terrine is a traditional French dish composed of delicious layers of coarsely chopped meats, seafood or vegetables packed into a rectangular dish. These days, most of the fattened goose liver is imported from Poland, Hungary and Israel. The original purpose of the crust was actually to hold the pâté together. ‘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.’ These countries sell fattened goose liver for much less than French farmers can. A terrine made from layered coarse-ground pâté and smooth foie gras, paired with tangy celery remoulade. It may be served hot or cold, molded or unmolded. An extensive selection of free food, beverage & agricultural magazines, e-books, etc. It's possible that Americans who are unfamiliar with pâté are fans of liverwurst, unaware that the dishes are essentially the same. Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. It can be served hot or cold but chilling it for a few days will enrich its flavor. 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