Pate Terrines

Pate means dough in French and terrine is a pate or fancy meatloaf baked in an earthenware casserole. A pate can be smooth and spreadable or a coarsely ground meat mixture. Originally a paté was baked in a pastry crust. Now it may also be cooked in a pork fat-lined container or mold called a terrine. The resulting dish is called a terrine.

Pate terrine is perfect for cooking and serving rich pates, tempting fresh fruit terrines and inventive au gratin recipes. It can be made of cast iron or stainless steel. Cast iron pate terrine widely used for serving. Porcelain enamel surface won't react with food or absorb odors or flavors.

The tight seal of pate terrine allows for easy layering and slicing.