Bundt Pan Terrines

Terrine is a French grounded or finely chopped meat served at room temperature. The word "terrine" comes from the French word "Terre", meaning earth and referring to the earthenware dish. It is also the name of the covered, glazed earthenware cooking dish used to cook the terrine meat.

Terrines can be made from anything: finely ground or coarsely chopped meat, poultry, fish, shellfish, cheese or vegetables. They can also be flavored with virtually anything: herbs, spices, wine and brandy. The method of making is a standard one. The mixture is kept in a covered terrine dish, which is then placed into a bain marie. Bain Marie is a hot water bath that cooks the meats without browning and forms a jelly full of flavor in the dish when cooled.

When the terrine is cooled, it is pressed, by keeping a heavy object on top of the dish while the dish stays in the refrigerator for up to a few days. This pressing method releases trapped air pockets that keep the terrine from being smooth.

Fast Facts
Made of enameled cast-iron
Initially prepared as a method for using lesser cuts of meat
Popular method for preparing
Sometimes confused with tureen which is used for serving soup.