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En Terrine Presentation
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
For casual service, a terrine may be served in the same dish in which it was baked, a service style called en terrine presentation. It may be sealed with aspic, as described, or left plain. In either case, the terrine must be removed from the dish, scraped clean of fat, and the dish washed and dried before the terrine is replaced in it.
Country terrine presented in an enameled cast-iron terrine dish—a casual presentation
En terrine service invites diners to cut a hefty slice and serve themselves. Thus a small, sharp knife is typically stuck into the terrine. Accompaniments are served in bowls, crocks, and baskets on the side.