Aterrine (French pronunciation: [tɛ.ʁin]), in traditional French cuisine, is a loaf of forcemeatoraspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie.[1][2][3] Modern terrines do not necessarily contain meat or animal fat, but still contain meat-like textures and fat substitutes, such as mushrooms and pureed fruits or vegetables high in pectin.[4] They may also be cooked in a wide variety of non-pottery terrine moulds, such as stainless steel, aluminium, enameled cast iron, and ovenproof plastic.[5]
Terrines are usually served cold[6] or at room temperature. Most terrines contain a large amount of fat, although it is often not the main ingredient, and pork; many terrines are made with typical game meat, such as pheasant and hare.[7] In the past, terrines were under the province of professional charcutiers, along with sausages, pâtés, galantines, and confit.[8] Less commonly, a terrine may be another food cooked or served in the cooking dish called a 'terrine'.[6]
