Terrine (food)
Encyclopedia
Forcemeat
Forcemeat is a mixture of ground, lean meat emulsified with fat. The emulsification can be accomplished by either grinding, sieving, or pureeing the ingredients. The emulsification may either be smooth or coarse, depending on the desired consistency of the final product...
loaf similar to a pâté
Pâté
Pâté is a mixture of ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy...
, made with more coarsely chopped ingredients. Terrines are usually served cold or at room temperature.
See also
- Terrine (cookware)Terrine (cookware)A terrine is a glazed earthenware cooking dish with vertical sides and a tightly fitting lid, generally rectangular or oval. Modern versions are also made of enameled cast-iron....
, the cooking vessel - PâtéPâtéPâté is a mixture of ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy...
- GalantineGalantineA galantine is a French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape...
- MousselineMousselineA mousseline is a dish based on meat, fish, shellfish or foie gras to which whipped cream or, less frequently, beaten egg whites are added to lighten the texture by incorporating air bubbles. "Mousseline" is a derivative of "mousse"....