Find the word definition

Crossword clues for terrine

Longman Dictionary of Contemporary English
terrine
noun
EXAMPLES FROM CORPUS
▪ Add some celery and apple to the shallot dressing and spoon around the guinea fowl terrine.
▪ All the way at the other end of the platter sat a lovely foie gras terrine on a toast point.
▪ Allow bacon to overhang the terrine.
▪ Fill pan with boiling water to come two-thirds up sides of terrine.
▪ Fold over the flaps of the salmon to enclose the terrine.
▪ On one such occasion, he bought a mixer and a special dish in order to make an elaborate terrine.
▪ To add extra flavour to the soup, Steve used the trimmings from the broccoli that went into the fish terrine.
▪ Today the terms pare and terrine are used interchangeably.
The Collaborative International Dictionary
Terrine

Terrine \Ter*rine"\, n. [F. See Tureen.]

  1. A dish or pan, originally of earthenware, such as those in which various dishes are cooked and served; esp., an earthenware jar containing some table delicacy and sold with its contents.

  2. (Cookery) A kind of ragout formerly cooked and served in the same dish; also, a dish consisting of several meats braised together and served in a terrine.

  3. A soup tureen.

Douglas Harper's Etymology Dictionary
terrine

earthenware dish, 1706, obsolete original form of tureen.

Wiktionary
terrine

n. 1 A dish or pan, typically used for casseroles and made out of pottery. 2 A pâté baked in such a dish and served cold.

WordNet
terrine

n. a pate or fancy meatloaf baked in an earthenware casserole

Wikipedia
Terrine (food)

A terrine most commonly refers to a French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients. Terrines are usually served cold or at room temperature. Most terrines contain a large amount of fat as well as pork, although it is often not the main ingredient: Many terrines are made with typical French game meat, like deer and boar (which are generally not eaten any other way in France).

The word is also, though less commonly, used to refer to other foods cooked or served in the eponymous dish.

Terrine

Terrine may refer to:

  • Terrine (cookware), a vessel for cooking a forcemeat loaf
  • Terrine (food), a forcemeat similar to pâté
Terrine (cookware)

A terrine is a glazed earthenware ( terracotta, French terre cuite) cooking dish with vertical sides and a tightly fitting lid, generally rectangular or oval. Modern versions are also made of enameled cast-iron.

Terrine may also easily be confused with tureen, a large, deep, and usually round or oval covered dish, used for serving soups or stews.

Usage examples of "terrine".

It was obvious that The Terrine was staked out, but as the bogus milkman moved down the street I wondered why he should have told me so much, unless a course of action had already been prepared for me.

From the private aircraft park at London Heathrow, the same pilot took a Beagle Pup, Within an hour of leaving Marjorie outside The Terrine I was over Rugby at eight thousand feet and still climbing.

A drop of raspberry sauce escaped from the wedge of chocolate terrine, landed on the pristine edge of her plate.

Jennings had excelled herself: a terrine of leeks and prawns in a delicate sauce, red mullet with thyme, and raspberries and cream.

Margaux, duck terrine, boxed sandwiches and assorted delicatessen goodies on the back seat.

The waiter returned with their food order: a lobster salad for Rachel and duck terrine for himself.

Dishes came in an unceasing stream, soups and terrines followed by pigeon en daube, a rack of lamb, sallets and greens and a dish of white turnips whipped to a froth which everyone pronounced a delight of rustic sophistication, and all the while rivers of wine poured from chilled jugs into glasses only half-empty.

Among the various foods Bond noticed two round five-pound tins of Beluga caviar and several terrines of foie gras.

Among the various foods Bond noticed two round five-pound tins of Beluga caviar and several terrines of foie gras.

When she took Boursier's soup into the dining-room, she said, Mme Boursier was in the comptoir, three or four paces away from the desk on which she put the terrine.

She covered the weapons in the basket with a cloth and put in a slice of vegetable terrine wrapped in baking paper.

May I recommend the terrine of foie gras followed by the roast rack of lamb with a large helping of Dauphinois potatoes, and then the double chocolate mousse—.