The Sound Of Terrin Skin: An Auditory Guide

A terrine is a French dish that is often confused with pâté. The term terrine refers to both the deep, rectangular or oval container in which the dish is cooked and served, as well as the food itself. The dish is made of layered ground meats, organ meats, vegetables, and seasonings, packed tightly into the shape of a loaf and cooked in a water bath.

What is a terrine?

A terrine is a traditional French dish that is often confused with pâté. The word "terrine" is derived from the French "large earthenware pot", and it refers to both the dish it is baked in and the final product.

The cooking vessel is typically a deep, rectangular, straight-sided dish made of ceramic, glass, or cast iron, with a tight-fitting lid. In traditional cooking, the dish would be made in the shape of an animal, usually depicting the contents of the terrine.

The food itself is constructed in loaf-shaped layers of meat or fish and can sometimes contain vegetables. It is cooked in a water bath, resulting in a moist, flavourful dish. A terrine can be served either in its container or sliced, with accompaniments such as salads, pickles, and bread.

The beauty of creating terrines lies in their versatility. They can range from simple, rustic dishes made with modest meats to elaborate haute cuisine featuring game, foie gras, and truffles. The only limitation is the imagination of the cook.

While a terrine is typically meat-based, modern variations may exclude meat or animal fat. These versions instead utilise meat-like textures and fat substitutes, such as mushrooms and pureed fruits or vegetables high in pectin.

Terrines are usually served cold or at room temperature. They often contain a large amount of fat and pork, and many feature game meats such as pheasant and hare.

What is a pâté?

Pâté, a French dish, is a mixture of seasoned ground meat, seafood, poultry, or vegetables. The term 'pâté' loosely translates to 'paste' in French. Pâté is traditionally served baked in a crust (en croûte) or moulded as a terrine. The crust of the en croûte version was not originally intended to be eaten; it was used to hold the pâté together.

Pâté is made with forcemeat, which is made by grinding meats that have been marinated with herbs, spices, and sometimes wine or liquor. The meat composition often includes pork and pig scraps, though it can also be made with duck, goose, lamb, or wild game such as quail, pheasant, venison, or wild boar. The meat is ground to the desired texture, either fine or coarse; the fat is ground separately and then worked into the meat until smooth. A shortcut is to grind the fat and meat together and blend them in a food processor. The pâté mixture is then incorporated with binding agents such as eggs or panada (a paste made with flour, bread, or other starches).

Pâté can be served hot or cold, moulded or unmoulded. It is often served as an appetizer or snack, spread on a fresh baguette, crackers, or toasted bread. It can also be used as a sandwich filling. Pâté is typically paired with fruit, such as grapes or figs, and is often served with a side of cornichons or other pickled vegetables. It is also frequently paired with red wine.

While pâté is most associated with French cuisine, variations on this dish can be found all over the world. For example, in Russia, the dish is commonly known as pechyonochniy pashtet, and meat from animals such as beef or pork is used. In Ashkenazi Jewish cuisine, a similar recipe is known as chopped liver, with schmaltz used instead of butter, and hard-boiled eggs are frequently added. In Vietnamese cuisine, pâté is commonly used on bánh mì baguette-type sandwiches.

What is a rillette?

Rillettes is a preservation method similar to confit where meat is seasoned and then cooked slowly submerged in fat for several hours (4 to 10 hours). The meat is then shredded and packed into sterile containers covered in fat. Rillettes is traditionally made with goose or duck, but commercially it is most commonly made with pork. It can also be made with other meats such as chicken, game birds, rabbit, and sometimes fish such as anchovies, tuna, pike or salmon.

Rillettes is a classic Mediterranean and French dish that has been consumed since the 14th century. It is typically served at room temperature spread thickly on toasted bread. The soft, smooth texture is a deciding factor in determining a good rillette dish.

Rillettes are commonly found in high-end restaurants, but they are surprisingly simple to make at home. The origin of the dish comes from the need to preserve meats before the invention of freezers and cold rooms. The word rillette is derived from the Old French word 'rille', meaning a slice of pork, which is first attested in 1480.

The difference between rillettes, pâtés, and terrines lies in their texture and the type of meat used. Pâtés are smoother and usually use organ meat, whereas rillettes use meat from the leg, thigh, shoulder, or rib. Rillettes are chunkier than pâtés and terrines, and the meat is cooked confit-style (in its own fat).

What are the origins of a terrine?

The word "terrine" is borrowed from the French word "terrine", which means "a clay dish; that which is cooked in the dish". The English derivative of the word is "tureen", which is still used to describe a cooking pot. The word "terrine" has two meanings: the cooking vessel and the food that is cooked or served in it.

The terrine, as a cooking vessel, is a deep, rectangular, straight-sided dish, usually made of ceramic, glass, or cast iron, with a tight-fitting lid. In traditional cooking, the dish was often made in the shape of an animal, depicting the contents of the terrine. The terrine has been cooked in an earthenware container since the Middle Ages and was a preparation appreciated by the Romans.

The origins of the cooked dish are undoubtedly French. 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. It is served cold or at room temperature. While traditional terrines contain meat or animal fat, modern versions may include meat-like textures and fat substitutes, such as mushrooms and pureed fruits or vegetables high in pectin.

The most popular main meats used in a terrine are pork or game, such as venison, rabbits, and boar. These meats are tender and cook quickly, becoming more flavourful once cooked. The ingredients in a terrine are layered and packed tightly into the shape of a loaf. An egg is used as a binder to hold the layers together.

How to serve a terrine

A terrine is a French dish that is often confused with pâté. The word "terrine" refers to both the cooking vessel and the food itself. The vessel is a deep, rectangular or oval dish with straight sides, usually made of ceramic, glass, or cast iron, and featuring a tight-fitting lid. The food is cooked and served in these containers.

Terrines are typically served cold or at room temperature and consist of layered ground meats, organ meats, vegetables, and seasonings, packed tightly into the shape of a loaf. They can be served in a variety of ways, including:

• As a stand-alone appetizer: Slice the terrine into half-inch-thick pieces and serve them on appetizer-sized plates with decorative elements such as a sauce or a small salad, and sliced bread on the side.
• As part of a charcuterie board: Include sliced terrine on a board or platter alongside cured meats, sausages, cheeses, pickled vegetables, and bread.
• Family-style: Bring the entire terrine dish to the table with a pâté knife and some bread, allowing guests to serve themselves.
• As part of a ploughman's lunch: Serve slices of terrine with other meats, Scotch eggs, ale, and traditional ploughman's lunch items like cheese, bread, apple, pickles, and butter.
• With wine or non-alcoholic drinks: Pair your terrine with a glass of wine or a non-alcoholic beverage such as sparkling water with lemon or lime.

When slicing a terrine, use a sharp knife, dipping or rinsing it in hot water and wiping it clean after each slice to ensure clean cuts.

Frequently asked questions