Cookware · Hearths
Terrine
A lidded earthenware loaf: pâté and country forcemeat that cool in the shape they were baked in.
The journey
Terrine names the dish and the vessel — a rectangular earthenware box with a lid, heavy enough to bake slowly in a water bath. French country kitchens packed it with pork, liver, and spice, then weighted it overnight.
A loaf pan can copy the shape. The terrine is the pot that was always meant to come to the table.
In the kitchen
Line with bacon or caul. Pack tightly. Bake in a bain-marie until the juices run clear. Weight until cold.
The French volume's pâtés assume this patience. Serve in slices with cornichons and bread.