Terrines

The original forms used for baking forcemeats without pastry crusts were earthenware—that is, pottery dishes made of clay. Earthenware terrines are still made in France, and antique earthenware terrines can be found as well. While both traditional and beautiful, these cannot be used in commercial food service because they do not meet HACCP sanitation guidelines. Ceramic forms of heavy porcelain have largely taken their place. An even more popular type of terrine form is made of heavy enameled cast iron. These vessels are attractive enough to be used as presentation dishes for casual buffets. If your operation does not have terrine forms, you may use heavy, food service-grade loaf pans instead.