Not to be confused with other popular charcuterie elements such as paté or rillettes, a terrine is made by layering forcemeat with any combination of additional ingredients in a terrine mold to cook slowly in a water bath.
Not to be confused with other popular charcuterie elements such as paté or rillettes, a terrine is made by layering forcemeat with any combination of additional ingredients in a terrine mold to cook slowly in a water bath. This dish can be dense enough to serve as an entrée or makes a great hors d’oeuvre with crusty bread and cornichons, which are tiny crisp pickles.