A
terrine is a glazed
earthenware (
terracotta, French
terre cuite) cooking dish with vertical sides and a tightly fitting lid, generally oblong or oval. Modern versions are also made of enameled cast-iron.
Terrine may also easily be confused with tureen, a large, deep, and usually round or oval covered dish, used for serving soups or stews.
By extension, the term also refers to food prepared and served in a terrine, mainly game and venison, brawn (head cheese) and pâtés. If it has been pressed and chilled, then turned out for serving in slices, a terrine becomes a pâté, which Julia Child called "a luxurious cold meatloaf" (The French Chef Cookbook p 28). http://gourmettraveller.com.au/images/gmt/recipe/FeatureRecipe/0707terrine_264.jpg
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