Terrine

A straight-sided mold with a lid, made from earthenware, porcelain or enameled cast iron thick enough to diffuse oven heat. Some terrine lids have a small hole for steam to escape, and to allow the insertion of a skewer to test cooking. Shape varies from a long narrow rectangle to a deep oval. Long terrines provide a neat loaf shape for slicing, but their use is more limited than oval dishes, which double as casseroles for stews and braises. Popular are pastry-colored porcelain terrines with fluted edges to give the illusion of a cooked pâté en croute, often crowned with the head of a game bird.