Noun:

Terrine,

terrine's Usage Examples:

cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.

A terrine (French pronunciation: ​[tɛ.

baked in a terrine (or other mold), in which case it is known as pâté en terrine.

Traditionally, a forcemeat mixture cooked and served in a terrine is also.

A terrine is a glazed earthenware (terracotta, French terre cuite) cooking dish with vertical sides and a tightly fitting lid, generally rectangular or.

It is baked in an earthenware terrine for several hours.

into English as "potted meat", although in appearance it is more like a terrine or head cheese than a pâté.

showstopper challenge, the bakers were asked to bake an ornamental trifle terrine with three elements – a baked element, a set custard or mousse, and a jelly.

cold, atop cold meats and cold meat-based dishes such as galantine and terrine.

Head cheese or brawn is a cold cut terrine or meat jelly, often made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically.

Souse may refer to: Head cheese, a terrine usually made from the head of a pig or calf and set in aspic A food that has been pickled A habitual drunkard.

served with boiled chicken, fish (hot or cold), calf's head, tripe, or cold terrine.

explanations for the etymology are that it is related to the earlier word terrine, a borrowing from the French for 'a large, circular, earthenware dish'.

with dried fruit Maru we-llham, meat with rice and vegetables Mauritanian terrine Camel Chubbagin, a stew Cherchem, Mauritanian lamb couscous Chubbagin Lélé.

Ganache is also poured into a mold or terrine while warm, and allowed to set or cool.

Dishes on the restaurant's menu include a terrine of foie gras served with a salad of smoked eel, alongside apple served.

Synonyms:

dish;

Antonyms:

inactivity; man;