terrine

Terrine is the both the name of the dish and the ceramic round or loaf pan used for baking or moulding it. What goes inside can be made from chopped meat (pork, lamb, duck breast, or game meat) often mixed with offal, but there also seafood terrines (usually in aspic), and vegetarian terrines as well.

Terrine de Nérac: Nérac was long the home of ‘Good King’ Henri IV who loved to hunt in its woodlands. It’s made with partridge (these days usually pheasant) with big chunks of foie gras and lots of truffles.