Terrine (food)
Overview of Terrine (food).
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Terrine is a popular French dish, often served as an appetizer. It is named after the earthenware dish in which it is cooked.
History[edit | edit source]
The term 'terrine' is derived from the French word 'terre', meaning earth. This is a reference to the earthenware dish in which the dish was traditionally cooked. The dish has been a part of French cuisine for centuries.
Preparation[edit | edit source]
A terrine is typically made from a mixture of finely chopped meat, vegetables, herbs, and spices. The mixture is then packed into a rectangular dish (the terrine) and baked until firm. Once cooled, it is sliced and served cold.
Variations[edit | edit source]
There are many variations of terrine, including those made with seafood, poultry, game meat, and vegetables. Some terrines also include a layer of aspic.
Serving[edit | edit source]
Terrines are typically served cold as an appetizer, often accompanied by bread or crackers. They can also be served as part of a charcuterie board.
See also[edit | edit source]
References[edit | edit source]
External links[edit | edit source]
- [Example Website]
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Contributors: Prab R. Tumpati, MD