terrine

American  

[tuh-reen] / təˈrin /

noun

1. a casserole dish made of pottery.

2. a paté or similar dish of chopped meat, game, fish, or vegetables baked in such a dish and served cold.

3. a tureen.

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terrine British  

/ tɛˈriːn /

noun

1. an oval earthenware cooking dish with a tightly fitting lid used for pâtés, etc

2. the food cooked or served in such a dish, esp pâté

3. another word for tureen

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Etymology

Origin of terrine

From French, dating back to 1700–10; tureen

Example Sentences

This year, the New Year’s Eve tasting menu, which starts at $925 a person and features tuna tartare, foie gras terrine and ravioli, will be served across fewer courses than last year.

From The Wall Street Journal

Vachon, who long taught a class on charcuterie — “we do pâtés, terrines,” he said — was particularly proud of the dry-aging refrigerators, where salami hung.

From Los Angeles Times

I love a dish with morels, calf brains and cassava terrine.

From Salon

Learn how to make beautiful sauces and broths from trim as well as terrines and other charcuterie, for instance.

From Salon

Its shelves are stocked with seasonal produce and flowers, the farm’s popular hot pepper sauces and a tightly edited collection of antique table goods including terrines, serving platters and ceramic pitchers.

From New York Times