Look up terrine in Wiktionary, the free dictionary.
Terrine may refer to:
Terrine (cookware), a vessel for cooking a forcemeat loaf
Terrine (food), a forcemeat similar to pâté
Topics referred to by the same term
This disambiguation page lists articles associated with the title Terrine. If an internal link led you here, you may wish to change the link to point directly to the intended article.
Look up terrine in Wiktionary, the free dictionary. Terrine may refer to: Terrine (cookware), a vessel for cooking a forcemeat loaf Terrine (food), a...
cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork. Charcuterie...
served with boiled chicken, fish (hot or cold), calf's head, tripe, or cold terrine. Modern variations may see sauce gribiche paired with vegetables, too,...
United Kingdom and Ireland. Oxtails are also one of the popular bases for terrine-like kholodets, the Eastern European aspic dish, also prepared from cows'...
dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés, and terrines) are prepared and other foods are stored under refrigeration.: 3 The person...
Head cheese (Dutch: hoofdkaas) or brawn is a cold cut terrine or meat jelly that originated in Europe, perhaps ancient Germania. It is made with flesh...
It becomes thicker as it cools. Ganache is also poured into a mold or terrine while warm, and allowed to set or cool. Once cool, it can be removed from...
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...
Michael; Bond, Brian; Stagg, J. C. A.; Chandler, David; Best, Geoffrey; Terrine, John (1988). "What is Military History ... ?". In Juliet Gardiner (ed...
flavoured with cinnamon and sometimes nutmeg. It is baked in an earthenware terrine for several hours. Long cooking creates a thick, brown caramelised crust...
Retrieved 22 December 2019. Downie, Gary (1985). "E.T.T. (Extra Terrestrial Terrine)". The Doctor Who Cookbook. London, U.K.: W.H. Allen. p. 36. ISBN 0-491-03214-5...
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...
unapologetic: "When I was working at the Gavroche all those years ago, the duck terrine wasn't made there. It was made outside, then brought to the restaurant...
salad offered before the cheese or dessert. Hors d'œuvre Basil salmon terrine Bisque is a smooth and creamy French potage. Foie gras with mustard seeds...
brain glaze. The most common method is to take a raw egg yolk in a small terrine, with a little salt and lemon juice: take a wooden spoon, turn it while...
the beef is encased in pastry before baking; pâté en croûte, where the terrine is encased in pastry before baking; and the Vietnamese variant, a meat-filled...
extremely simple recipe for the soup, where sliced dark bread is soaked in a terrine, soaked with boiling water and served with sliced onions turned yellow...
cold, atop cold meats and cold meat-based dishes such as galantine and terrine. The term "chaud froid" means "hot-cold" in French. The sauce's name is...
products, such as terrines, galantines, ballotines, pâtés, and confits, primarily from pork, although confits are mostly waterfowl and terrines and pâtés often...
numerous items found in charcuterie, including quenelles, sausages, pâtés, terrines, roulades, and galantines. Forcemeats are usually produced from raw meat...
bake stuns even the best of bakers. A 5-layered free-standing Truffle Terrine is expected to be completed in 4 and half hours. The kiwi bakery pie gets...
and sausages. Pork is further made into charcuterie products such as terrines, galantines, pâtés and confits. Some sausages such as salami are fermented...
breaking up the dough, which 'uses up the butter'). The dough is kept in a terrine, and one puts it in a mold just at the moment of baking. Thus prepared...
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