Technique: Terrine

A preparation technique in which pâté or game meat is ground or finely chopped, pressed into a glazed earthenware vessel, chilled and sliced.

In recent times, it is used to identify any preparation in which the ingredients are layered or compacted to form a solid that is, after chilling or just resting to solidify the structure, sliced for serving. This provides striking presentation where each slice contains multiple shapes and colors.