terrine
/təˈriːn
/noun
1A meat, fish, or vegetable mixture that has been cooked or otherwise prepared in advance and allowed to cool or set in its container, typically served in slices: a salmon terrine [mass noun]: 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.
- For the vegetable terrine, preheat the oven to 350 degrees.
1.1A container used for a terrine, typically of an oblong shape and made of earthenware.Season carefully with salt and black pepper and pack the mixture into a terrine or china dish and leave overnight....
- Pour a first layer of cheese mixture in the terrine, even it out with a spatula.
- Transfer the mixture to the bacon-lined terrine and cover tightly with aluminium foil.
Origin
Early 18th century (denoting a tureen): from French, literally 'large earthenware pot', from terrin 'earthen'. Compare with tureen.
tureen from mid 18th century:
The original form of tureen was terrine, from a French word for a large earthenware pot that goes back to Latin terra ‘earth’, source of terrace, territory, and many other words. From its arrival in the early 18th century terrine referred both to a pot and its contents, but not long after its arrival the ‘cooking pot’ sense began to be spelled tureen, perhaps influenced by the city of Turin in north-western Italy.