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terrine Definition

ter·rine (te rēn′, tə-)

noun

  1. an earthenware dish or casserole in which a pâté or any of various similar meat or vegetable mixtures is cooked and served
  2. the food so prepared

Etymology: Fr: see tureen

terrine Usage Examples

Preposition: of

  • gras: There's a neatly made terrine of foie gras, whose texture is livened with confit rabbit.
  • rabbit: More correctly it was a terrine of confit rabbit, beautifully slowly cooked so that the meat was meltingly tender.
  • chicken: I had a terrine of confit chicken with shitake mushrooms, baby leeks and apple chutney.
  • duck: Most people have the idea that a duck press creates a sort of pressed terrine of duck.
  • chocolate: The terrine of dark chocolate and cookie and raspberry sorbet was also excellent.

Converse of object

  • serve: Serve the terrine cut into slices with salad leaves and lemon wedges.
  • press: Most people have the idea that a duck press creates a sort of pressed terrine of duck.
  • include: Now it's Spanish-born Allan Lorca's turn with his " Tapas Round " tasting menu that includes an unusual paella terrine.
  • smoke: The appetizers include warm smoked trout salad, smoked trout terrine and avocado, and sea trout Tahitian style.
  • make: There's a neatly made terrine of foie gras, whose texture is livened with confit rabbit.
  • have: I had a terrine of confit chicken with shitake mushrooms, baby leeks and apple chutney.

Adjective modifier

  • iced: Sweets might include caramelized lemon tart, banana and cinnamon Pavlova or iced terrine of white and dark chocolate.

Modifies a noun

  • mold: Next we turned our attention to the terrine mold.
  • dish: Arrange the cut meat into a terrine dish with slices of hardboiled egg.

Noun used with modifier

  • foie: A classic paté and chutney or foie gras terrine and brioche.
  • gras: My course was foie gras terrine, which was rich and decadent.
  • salmon: For starters I've gone for a delicate salmon terrine while my main is succulent pork.
  • ham: The rabbit and ham terrine appeared in its large earthenware dish, to be dug into and served at the table.
  • duck: A stinginess with ingredients also marked a rough-textured duck terrine with a tiny nugget of foie gras at its core.
  • vegetable: Some suggestions: Vegetable terrines: Sauvignon Blanc or Chardonnay.