Terrine (food)
Terrine (food)
Loaf of forcemeat or aspic cooked in a terrine pottery mold in a bain-marie.
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Readers' pathsAug 2026 – Oct 2026
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Forcemeat
Uniform mixture of lean meat with fat made by grinding the ingredients.
31%
Aspic
Savoury jelly dish.
17%
Galantine
Stuffed meat dish from French cuisine.
11%
Terrine (cookware)
Glazed earthenware cooking dish with vertical sides and a tightly fitting lid.
10%
Bain-marie
Device for double boiling, often used for cooking and material creation.
7.2%
Pâté
Forcemeat.
6.8%
Charcuterie
Branch of cooking of prepared meat products, primarily from pork.
4%
Confit
Type of food preservation.
3.8%
Meatloaf
Dish of baked or smoked shaped ground meat.
2.8%
Spam (food)
Canned pork product.
2.5%
Readers come from
Share of the 3,959 readers arriving from another article
Head cheese
Cold cut non-dairy meat jelly or terrine.
22%
Charcuterie
Branch of cooking of prepared meat products, primarily from pork.
14%
Aspic
Savoury jelly dish.
9.3%
French cuisine
Culinary tradition.
8.9%
Forcemeat
Uniform mixture of lean meat with fat made by grinding the ingredients.
8.6%
Garde manger
Cool, ventilated area for food.
6.7%
Terrine (cookware)
Glazed earthenware cooking dish with vertical sides and a tightly fitting lid.
2.7%
Kitchen brigade
Restaurant kitchen team structure.
2.2%
Chaudfroid sauce
French culinary sauce.
1.7%
Galantine
Stuffed meat dish from French cuisine.
1.7%