As an entry with bread and pickles
la terrine de mousse de thon
'une terrine' is a kind of paté cooked in eathenware.
terrine moyenne
Pâté en croûte is a terrine that has a crust. It is a traditional French dish made with a layer of meat or poultry blended with herbs and seasonings, encased in a pastry crust.
The origin of this dish is mainly French.
Terrine de canard is a traditional French dish made from duck, often incorporating other ingredients such as fat, spices, and sometimes vegetables or fruits. It is prepared by finely chopping or grinding the duck meat and layering it in a terrine dish, which is then baked or steamed. The dish is typically served chilled and sliced, often accompanied by bread, pickles, or a salad. Its rich flavor and smooth texture make it a popular choice in French cuisine, especially as an appetizer or part of a charcuterie board.
pronounced te'rin
srry i dont know
The Corner Table in Minneapolis is a restaurant, featuring food made from local and sustainable ingredients, such as salads from wild mashrooms, goat cheese terrine etc.
A terrine is a glazed earthenware cooking dish with vertical sides and a tightly fitting lid, generally oblong or oval. Modern versions are also made of enamelled cast-iron. By extension, the term also refers to food prepared in a terrine, mainly game and venison, brawn and pâtés, and served in it. If it has been pressed and chilled, then turned out for serving in slices, a terrine becomes a pâté
food in french food in french
charlie huggins and Craig wheelaghan