Terrine is a French forcemeat loaf that is served at room temperature. Forcemeat is meat that is ground or finely chopped. Terrine also refers to the covered, glazed earthenware cooking dish used to cook the terrine meatloaf. Likewise, it is a deep rectangular mold traditionally made of white porcelain, used to cook seasoned ground meats, fish or poultry.
Terrine is pronounced as "tare-reen"
Terrine
Related Articles | |
| Boulette | ■■■■■■ |
Boulette is the French word which literally means "ball". In cooking term, it means meatball or fishball. . . . Read More | |
| Rotisserie | ■■■■■■ |
Rotisserie is a French term that refers to a cooking equipment that slowly rotates meat or other foods . . . Read More | |
| Papillote | ■■■■■■ |
Papillote is a French culinary term for paper, that is: - 1. frilled to be used in decorating the ends . . . Read More | |
| Revenir (Faire) | ■■■■■■ |
; Revenir (Faire) is a French term which means to quickly color a food in hot fat or oil; to give . . . Read More | |
| A la hongroise | ■■■■■■ |
A la hongroise is a French term which means "prepared in the Hungarian way" or "in the style of Hungary". . . . Read More | |
| Quenelle | ■■■■■■ |
Quenelle is a dish that originated from France which is a light savoury dumpling made of minced meat, . . . Read More | |
| Remoulade | ■■■■■ |
Remoulade is referring to a classic French sauce made by combining mayonnaise with mustard, capers and . . . Read More | |
| Maitre d'hotel sauce | ■■■■■ |
Maitre d'hotel sauce refers to an unsalted butter that blended with chopped parsley and lemon juice. . . . Read More | |
| à blanc | ■■■■■ |
à blanc pronounced "ah blahnk" is a French term which means to cook without browning. It also means . . . Read More | |
| Fumet | ■■■■■ |
Fumet is the French term for concentrates stock of fish, meat, mushroom, or game reduced with wine until . . . Read More | |