The Terrine Loaf: A Classic French Dish Explained

A terrine is a French dish that is cooked and served in a covered, glazed earthenware container, also called a terrine. The dish is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a water bath called a bain-marie. The ingredients are layered and can include ground meats, organ meats, vegetables, and seasonings. The loaf is then pressed and served cold or at room temperature, often with bread, mustard, and cornichons.

The two meanings of 'terrine'

The word "terrine" has two meanings. The first meaning refers to the cooking vessel used to make the dish. It is a deep, rectangular, straight-sided dish with a tight-fitting lid, usually made of ceramic, glass, or cast iron. The second meaning of "terrine" is the food that is cooked or served in these containers.

The terrine as a dish is a loaf of layered ground meats, organ meats, vegetables, and seasonings, packed tightly into a loaf shape and cooked in a water bath or bain-marie. The dish is typically 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 origins of the cooked dish are undoubtedly French, and the careful layering of different tastes, textures, and spices is considered an art form. The term "terrine" comes from the French word for a "large earthenware pot," and the English derivative of the word is "tureen," which is still used today to describe a cooking pot.

How to make a terrine

A terrine is a French dish that can be made with a variety of ingredients, including meats, seafood, vegetables, and fruits. Here is a step-by-step guide on how to make a classic French Country Terrine:

Ingredients:

• Ground pork
• Liver (calves' or chicken)
• Ground veal
• Onion
• Garlic
• Butter
• Brandy
• Breadcrumbs
• Fresh herbs (parsley, thyme, chives)
• Spices (salt, pepper, cloves, nutmeg, ginger)
• Eggs
• Bacon

Instructions:

• Melt butter in a sauté pan over medium heat. Add finely chopped onion and cook until soft, being careful not to let it brown.
• Add minced garlic and cook for an additional minute. Remove from heat and stir in brandy. Let the mixture cool.
• Preheat the oven to 350 degrees Fahrenheit.
• Combine the ground meats (pork, liver, veal) in a large mixing bowl.
• Add the onion-garlic mixture and all other ingredients except bacon. Mix thoroughly.
• Test the mixture for seasoning by forming a small patty and cooking it in a skillet. Adjust seasoning if needed.
• Line a ceramic terrine or loaf pan with bacon strips, allowing the ends to drape over the sides.
• Pack the meat mixture into the terrine or loaf pan, ensuring there are no air pockets.
• Fold the overhanging bacon strips over the top and sides of the mixture, adding more strips if needed.
• Cover the top with parchment paper and then foil.
• Place the terrine inside a roasting or baking pan and pour boiling water halfway up the sides.
• Cook in the oven for 1-2 hours, or until the internal temperature 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, slice, and serve with baguette, Dijon mustard, and cornichons.

Tips:

• For a milder liver flavor, substitute calves' liver with chicken livers or additional ground veal.
• To make the bacon topping crispy, remove the parchment paper and foil after cooking, and broil for 1-2 minutes.
• For a vegetarian option, substitute the meats with vegetables, being sure to include a variety of strong and delicate flavors.
• Terrines can be stored in the fridge for up to a week or frozen for 3-4 months.

The history of the terrine

In the past, terrines were prepared in deep rectangular or oval cookware made of pottery or earthenware. Today, while the traditional shape remains, various materials such as cast iron, ceramic glass, stainless steel, and ovenproof plastic are used to create the distinctive terrine mold.

The dish itself is a loaf constructed from layers of meat, fish, or vegetables, with each layer adding a unique texture and flavor to the overall dish. The ingredients are carefully selected and seasoned, requiring the excellent skills of a French chef or cook to create an artful balance of tastes and textures.

Terrines are typically served cold or at room temperature, allowing the flavors to develop and mature. This distinctive French dish has become a symbol of culinary creativity, with chefs constantly innovating new combinations of ingredients to delight the palates of their diners.

The difference between a terrine and a pâté

A terrine is a French dish with two meanings. Firstly, it is the name of the deep, rectangular or oval cooking vessel in which the food is prepared. The term comes from the French word for a "large earthenware pot". Secondly, it is also the name of the food cooked or served in this container. This is usually a loaf-shaped dish made of layered meats, fish, or vegetables, served cold.

A pâté, on the other hand, is a paste or loaf made from forcemeat. Pâtés are often smoother and lighter than terrines, with a spreadable texture. They are usually made from organ meats, such as duck or chicken livers, but can also be made from fish, vegetables, beans, or pulses. Pâtés can be cooked in pans of any shape, whereas terrines are cooked in a specific type of mould. Pâtés can be served hot or cold, whereas terrines are served cold or at room temperature.

To add to the confusion, a pâté can be part of a terrine as one of its layers. However, it is important to note that they are not the same dish.

Serving suggestions

A terrine is a French dish that is served cold or at room temperature. It is usually served in thick slices on a charcuterie board, accompanied by cured meats, sausages, cheeses, and bread. Here are some specific serving suggestions:

• Blue cheese or goat cheese
• Crusty bread, such as sourdough, rye, or baguette
• Gherkins or cornichons
• Mustard or sweet chutney
• Salads, pickles, and bread
• Wine

For a lighter option, a simple meal of vegetarian or foie gras terrine can be served with hot toast, butter, and pickled vegetables such as gherkins or caper berries.

Frequently asked questions