is a glazed earthenware
, French terre cuite
) cooking dish with vertical sides and a tightly fitting lid, generally oblong or oval. Modern versions are also made of enameled cast-iron.
Terrine may also easily be confused with tureen, a large, deep, and usually round or oval covered dish, used for serving soups or stews.
By extension, the term also refers to food prepared and served in a terrine, mainly game
, brawn (head cheese)
. If it has been pressed and chilled, then turned out for serving in slices, a terrine
becomes a pâté
, which Julia Child
called "a luxurious cold meatloaf