Terrine

This is a heavy ovenproof dish, traditionally with a long rectangular shape but it may also be oval, round or square and is used for cooking pâtés, hence the name ‘terrine’ for baked pâtés. The slightly domed lid should have a tiny steam hole to prevent the pâté from becoming soggy. As well as ovenproof porcelain or earthenware, this dish may also be made of enamelled cast iron.