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anything in a terrine pan

terrine du chef

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 are also seafood terrines (usually in aspic), and vegetarian terrines as well.

To make a terrine at home, you need something like a brick wrapped in foil to compress the ingredients into the pan—or else a special press, with a spring-leaded mechanism. A press will also help remove excess fat if you’re making a terrine de foie gras.

Étal de charcutier-traiteur.

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.


Text © Dana Facaros

Images by DC, stu_spivack