The Terrine's Song: Can You Hear Its Melody?

The term terrine has two definitions. It can refer to the deep rectangular or oval cookware used to make the dish, or the dish itself. In traditional French cuisine, a terrine 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. Modern terrines do not necessarily contain meat or animal fat, but they still contain meat-like textures and fat substitutes, such as mushrooms and pureed fruits or vegetables high in pectin. They are usually served cold or at room temperature and can be made with a variety of ingredients, including fruits, fish, vegetables, or different kinds of meats.

The difference between a terrine and a pâté

The terms "terrine" and "pâté" are often used interchangeably, but they are two distinct dishes. A terrine is a loaf of forcemeat or aspic cooked in a covered pottery mold (also called a terrine) in a bain-marie. The term "terrine" refers to both the dish it's baked in and the dish itself. The mold is typically deep, rectangular, and straight-sided, made of ceramic, glass, or cast iron, with a tight-fitting lid. The ingredients are layered and cooked in a water bath, resulting in a moist, flavorful dish. Terrines are usually served cold or at room temperature and often sliced and served with bread, salads, and pickles.

On the other hand, pâté is typically made by grinding or pureeing meat and fat into a smooth, spreadable, paste-like consistency. Pâté can be made with a variety of ingredients, including meat, fish, vegetables, beans, or pulses. It is frequently pan-cooked and then blended or whipped to a silky texture. Pâté is often spread over bread but can also be sliced and served.

While a terrine is an entire dish on its own, a pâté can be part of a terrine as one of the layers, adding a smooth texture to contrast with the coarser texture of the terrine.

The history of the terrine

The word "terrine" has French origins, and it translates to a ""large earthenware pot". The English derivative of the word is "tureen", which is still used to describe a cooking pot. In the past, the term "terrine" was used to refer to the container in which the dish was made.

Today, the term "terrine" has two definitions. It can refer to the deep rectangular or oval cookware used to make the dish, usually made from cast iron, ceramic glass, stainless steel, porcelain, or pottery. It is also used to describe the dish itself.

A terrine is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold in a bain-marie (hot water bath). The dish is constructed in loaf-shaped layers of meat or fish, and sometimes vegetables, which are served cold, either in the terrine it was cooked in or sliced.

The origins of the cooked dish are undoubtedly French, and it is often served as a first course or as part of a picnic. It is typically accompanied by slices of baguette, Dijon mustard, and cornichons, and sometimes wine.

Terrines can be made with a variety of ingredients, including fruits, fish, vegetables, or different kinds of meat. The most popular main meats used are pork or game meats such as venison, rabbit, and boar, while support meats include sausage meat, minced pork, and veal. Almost any kind of vegetable can be used, and vegetarian terrines are also possible, although they are more challenging to layer and are usually served as appetizers.

Herbs, spices, and alcohol are commonly used to season terrines. Quatre épices, a French spice mix made from ground pepper, cloves, nutmeg, and dried ginger, is a popular choice, as are fresh herbs like basil, thyme, parsley, and sage. Brandy or white wine can also be added for extra flavor.

Terrines are typically served in thick slices on a charcuterie board, along with cured meats, sausages, cheeses, and bread. They can also be served as a simple meal, paired with hot toast, butter, and pickled vegetables.

How to make a terrine

A terrine 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. Modern terrines do not necessarily contain meat or animal fat, but they still contain meat-like textures and fat substitutes, such as mushrooms and pureed fruits or vegetables high in pectin.

Ingredients:

• Ground pork, liver, and veal (this trio of meats creates a unique blend of earthy flavor and smooth texture)
• Onion and garlic (aromatic vegetables that infuse the terrine with their flavors)
• Butter (used to sauté the onion and garlic and to add a buttery taste)
• Brandy (for deglazing the pan and adding a rich flavor)
• Breadcrumbs (help bind the terrine together and give it a thick texture)
• Parsley, thyme, and chives (lend a fresh, herbal flavor)
• Salt and pepper (to balance all of the components in the terrine)
• Cloves and nutmeg (warm spices that pair well with the meats)
• Ginger (adds a lively, spicy undertone)
• Eggs (help to bind and set the terrine mixture)
• Sliced bacon (enfolds the entire terrine for additional flavor and texture)

Method:

• Melt the butter in a small sauté pan over medium heat. Add the onions and cook until soft, but do not let them brown.
• Add the garlic and cook for an additional minute. Remove the onion-garlic mixture from the heat, stir in the brandy, and let it cool.
• Preheat the oven to 350 degrees Fahrenheit.
• Combine the meats in a large mixing bowl. Add the onion mixture and all remaining ingredients except the bacon. Mix thoroughly.
• Fry a quarter-sized patty, check the seasoning, and adjust if necessary.
• Line a ceramic terrine or a simple loaf pan with bacon strips, allowing the ends of the bacon to drape over the sides of the pan.
• Pack the meat mixture into the terrine or loaf pan, making sure to remove any air pockets.
• Fold the overhanging bacon strips over the top and sides of the mixture, adding additional strips to cover the top if needed.
• Cover the top with a piece of parchment paper, then cover the terrine with foil.
• Set the terrine inside a roasting or baking pan and pour enough boiling water into the pan to come about halfway up the sides of the terrine.
• Place in the oven and cook for 1 to 2 hours, or until the mixture reaches 160 degrees Fahrenheit.
• Remove the terrine from the water and let it cool completely at room temperature.
• Place a heavy object on top of the terrine and refrigerate overnight.
• Remove the terrine from the mold and serve with baguette, Dijon mustard, and cornichons.

Tips:

• It is important to test the mixture for adequate seasoning. Form a small patty of the mixture, cook it, taste it, and adjust the seasoning if needed.
• Let the onion and garlic cool completely before adding them to the ground meat.
• Use a stand mixer with a paddle attachment to ensure that the meat is evenly combined.
• Make sure the terrine is cooled before putting it in the fridge to set.
• To make this recipe alcohol-free, skip the brandy and deglaze the pan with broth or water.
• Add chopped walnuts, pecans, or pistachios for a nutty taste and crunchy texture.
• For a crispy bacon topping, remove the parchment paper and foil after cooking, and broil for 1-2 minutes or until the top is crispy.
• Substitute chicken livers for a milder liver flavor.

Vegetarian terrines

A terrine is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mould (also called a terrine) in a bain-marie. While traditional French terrines are made with meat, modern terrines do not necessarily contain meat or animal fat. Instead, they may contain meat-like textures and fat substitutes, such as mushrooms and pureed fruits or vegetables high in pectin.

Roasted Vegetable Terrine

This terrine is loaded with roasted veggies like eggplant, zucchini, and bell peppers, and is topped with a homemade garlicky tomato sauce. It makes a great healthy vegan dinner or a show-stopping side dish for a holiday feast.

To make this terrine, start by roasting bell peppers in the oven and boiling tomatoes to peel them. Chop the eggplants and zucchinis into thin slices and fry them in a non-stick pan until lightly browned. Then, blend the tomatoes, lemon juice, garlic, and basil until smooth.

Line a bread pan with plastic wrap, leaving some excess over the edges. Layer the eggplants on the bottom of the tin, followed by a layer of tomato sauce, zucchini, peppers, and more eggplants. Repeat the layers until you've used up all the vegetables. Wrap the plastic wrap tightly and refrigerate overnight with a weight on top to press it all together.

Garden Vegetable Terrine

This elegant terrine is packed with summer vegetables like tomatoes, squash, zucchini, bell peppers, carrots, and eggplant. It can be served on grilled garlic toast, topped with crumbled goat cheese, or sliced alongside a fresh tomato sauce.

To make this terrine, start by boiling each type of vegetable separately until softened. Transfer the cooked vegetables to a paper towel-lined sheet tray. In a separate dish, whisk together olive oil, red wine vinegar, Dijon mustard, sugar, thyme, shallot, salt, and pepper. Add the cooked vegetables to this mixture one at a time, coating them well.

Line a loaf pan with plastic wrap, allowing the excess to hang over the long sides. Arrange the tomatoes in the bottom of the pan, followed by basil, squash, zucchini, peppers, carrots, eggplant, and more basil. Repeat the layers, spooning a gelatin mixture over each layer. Pour any remaining broth mixture over the top and refrigerate overnight with weights on top to press the vegetables together.

Veggie Terrine

This terrine is made with carrots, zucchini, yellow summer squash, coconut oil, garlic, sea salt, ground pepper, eggs, milk, coconut flour, baking powder, and basil.

To make this terrine, start by preheating your oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper. Cut the carrots, zucchini, and summer squash into thin slices. Heat coconut oil in a skillet and add the garlic, stirring for one minute. Then, add the sliced vegetables and season with salt and pepper. Cook until softened.

In a separate bowl, mix together coconut flour, salt, and baking powder. In a large bowl, whisk together eggs and milk, then whisk in the flour mixture until thickened. Fold in the cooked vegetables and basil. Pour the mixture into the prepared pan and bake until light golden brown and set, about 40-45 minutes. Let the terrine cool for 10 minutes before serving warm or at room temperature.

How to serve a terrine

A terrine is a French dish that can be served in several ways. Here is a guide on how to serve a terrine:

Choosing the Right Terrine Mould

Terrines are cooked in a "terrine", a large earthenware pot, which is also where the dish gets its name from. Traditionally, these were made of pottery, but today, they can be made from a variety of materials, including cast iron, ceramic glass, stainless steel, porcelain, and more. It is recommended to use enameled cast-iron moulds as they cook the layers of the terrine more evenly.

Preparing the Terrine

Terrines are usually served cold or at room temperature. They are often served in thick slices, so it is important to let the terrine cool completely before slicing. To prevent crumbling, wrap the terrine tightly in cling film before slicing. If you are making a vegetable terrine, pre-roast or char-grill the vegetables to give your terrine a strong, smoky flavour.

Serving Options

There are several ways to serve a terrine:

• As a stand-alone appetizer: Place half-inch-thick slices of the terrine on appetizer-sized plates with decorative elements such as a sauce or a small salad. Provide sliced bread on the side, either on the plate or in a bread basket.
• As part of a charcuterie board: Create a charcuterie board with sliced meats, forcemeat/potted meats (such as pâté, rillettes, etc.), hard and soft cheeses, pickled vegetables, sliced bread, and/or crackers.
• As part of a ploughman's lunch: Traditionally, a ploughman's lunch includes cheese, bread, apple, pickles, butter, and beer. You can add slices of your terrine and other meats, such as Scotch eggs, to this.
• In its dish, family-style: Bring the terrine dish to the table with a pâté knife and some bread, and let people serve themselves. This is a fun and casual way to serve the dish.
• With accompaniments: Terrine can be served with salads, pickles, and bread. It pairs well with crusty breads such as sourdough, rye, or baguettes.

Wine Pairings

If you want to serve wine with your terrine, here are some suggestions:

• A dessert wine with a pork and chicken liver terrine
• A pinot noir with a duck terrine
• A dry and oaked Chardonnay
• A dry Sauvignon Blanc
• Amarone (a dry red wine)
• Beaujolais

Non-Alcoholic Beverage Pairings

For non-alcoholic options, you can serve:

• Sparkling water with lemon or lime
• Flavoured and unsweetened sparkling water
• Unsweetened iced tea (caffeinated or herbal)

Dessert Terrine

You can also serve a dessert terrine to bookend your meal. Here are some dessert terrine recipe ideas:

• Frozen Chocolate Terrine
• Frozen Peanut Butter and Chocolate Terrine
• Mascarpone Raspberry Trifle Terrine
• Mint Chocolate Chip Ice Cream Terrine

Frequently asked questions