Terrines, like pâtés,may be baked in molds of various shapes and sizes.Traditional oval molds, for example, have long been popular. For ease of portion control, however, rectangular molds are the most appropriate.
A terrine may be lined with thin sheets of fatback, although this is optional.The layer of fat does not contribute significantly, as is widely believed, to keeping the meat moist during baking; after all, the terrine mold itself is more moistureproof than the layer of fat. Although such a fat lining is traditional, today's diners are more likely to find a rim of fat unappetizing. Of course,the fat layer can be removed before serving. Alternatively, a sheet of caul fat,which is much thinner than a sheet of fatback, can be used to line the mold.
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