Finished Terrine, crab, parsley, carrot, cilantro, black garlic
Some assembly for a Crab terrine
Rabbit terrine
Competition terrine
Calamari steak, shiso, salmon, scallop terrine-------------------------------------------------------------------------------------------------
Terrine is a French Forcemeat loaf that is served at room tempurature. Forcemeat is meat that is ground or finely chopped. Terrines also refer to the covered, glazed earthenware cooking dish used to cook the terrine in. Pates, although similar to a terrine, is also a French blend of meats that consists of finely ground terrine. Terrines may contain meat that is more coarsely minced. Terrine is widely associated witht the cooking dish.
The meat mixture is placed into the covered terrine and the dish is placed into a hot water bath called a bain-marie. When the terrine is cooled, it must be pressed. Pressing involves placing a heavy object on top of the dish while the dish stays in the refrigerator for up to a few days. Pressing the terrine releases any trapped air pockets that keep the terrine from being smooth.
Here are some terrines, from rustic terrines to competition class terrines. Enjoy.
