A staple of the French art of charcuterie, a terrine is loaf of very finely ground meat, vegetables, fish or, typically, liver, cooked in a special dish known as a terrine. The terrine dish is made from glazed earthenware and molds the pâté into its shape.
Making a terrine is a lengthy and involved process. Forcemeat (or finely ground meat) is first marinated in wine and herbs and refrigerated for about a day. The meat mixture is then poured into a terrine and cooked in a bain-marie. As it cools, a flavorful gelatin called aspic forms between the meat and the dish. A heavy object is then placed on top of the dish to press out any air pockets and keep the terrine smooth and uniform. This can take up to three days. So, four or five days later, you have your fancy terrine, served in a terrine, et voilà!
Use today’s Word of the Day: Fun With Pâté, A Sandwich Story