Wishing to make this lamb terrine as a starter with (gin) martinis for a dinner party. Place the terrine in a deep oven proof dish and fill the outer dish with water. What is Terrine? Remove the terrine from the oven and allow to cool to room temperature. Terrines can be made of minced meat such as game or poultry, or seafood or vegetables. The texture and flavor of a terrine may vary greatly according to the type. A terrine of goose or duck liver will have a fine texture. 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. A pate (pâté, paté) was a fine savory meat filling wrapped in pastry, baked and serve hot or cold. The water should come to a level just about even with the terrine dish. It’s so rich, any meat or even fish seems too heavy, but … Bake at 400°F for 1 hour. This terrine will keep in the fridge for up to 4 days. The distinctive duck flavour of this terrine, heightened by the hint of orange, is perfectly complemented by the sweet leeks and fresh green beans. If aspic or gelatin is included, then a jelly like feel can be observed. Cooked terrines on the other hand are usually firm with a rich, smooth and creamy texture. It may not sound that appealing, but served with bread, pickles and condiments it makes for a perfect picnic or starter. It may be easier just to place the dishes in the oven and then fill up with water from there. A terrine contains coarsely ground and seasoned meats baked in a water bath in an earthware mold and served cold. The mixture is packed into a rectangular dish (sometimes also called a terrine) and cooked in a bain-marie. In contrast a terrine has a chunkier appearance and texture and is most often made in a loaf style shape and served in slices rather than spread like pate, Terrines can be either made from meat whether it be duck, pork, chicken, or lamb coarsely chopped and left quite chunky in consistency, or purely vegetarian without any meat. Terrine is usually served as a starter course, with simple accompaniments. Fresh set and pressed terrines are usually soft. A small amount of duck fat is included, but there is still much less fat than would be found in a traditional recipe. What do I follow this act with? Note the gelatin that has formed at the base of the terrine slice. A terrine (French pronunciation: ), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie. Terrine is a traditional French dish composed of delicious layers of coarsely chopped meats, seafood or vegetables packed into a rectangular dish. The dishware used is also called a terrine…