Terrines and pâtés are baked forcemeats, often but not always containing one or more types of garnish. Strictly speaking, the difference between the two lies in how they are baked. By definition, a terrine is baked in an earthenware dish.The dish itself is also called a terrine, a word derived from the French terre, meaning "earth." Today, other materials besides earthenware, such as glass or metal, may be used for terrines.Terrines may be presented in their baking dish, or they may be unmolded.
A pâté is,by definition, baked in a crust.The word pâté (with an accent on the e) is derived from the word pâte (without the accent),meaning "pastry." Today, however, the word pâté is often used for terrines baked without a pastry crust.To avoid confusion, the term pâté en croûte is used to specify a pâté with a crust. In this book, the terms terrine and pâté are used in their traditional, literal senses.
It should be noted that many kinds of products are called terrines because they are prepared in terrine molds.The terrines discussed in this section are based on the straight forcemeats we have just considered. Other kinds of terrines are discussed in a later section.
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