Terrines and Pâtés

Terrines and pâtés are baked forcemeats, often but not always containing one or more types of garnish. Strictly speaking, the difference between the two lies in how they are baked. By definition, a terrine is baked in an earthenware dish. The dish itself is also called a terrine, a word derived from the French terre, meaning “earth.” Today, other materials besides earthenware, such as glass or metal, may be used for terrines. Terrines may be presented in their baking dish, or they may be unmolded.