Terrine is a word that is increasingly entering the culinary terminology. We see a number of recipes for terrine, but what does it actually mean? Terrine is a specific cookware used for cooking that resembles a guvec, but unlike it, its walls are vertical and have a tightly closing lid. In it the French served soups and pates. The terrine can be elliptical or rectangular in shape. Various terrine materials can be found on the market, but the most common are Teflon coated ones.
The word terrine can refer not only to the dish, but also to a recipe that is prepared with minced meat or coarsely chopped ingredients, which is served at room temperature or cold. There are different recipes for terrine, but the most common are terrine with vegetables and minced meat, vegetable terrine and sweet terrine, which includes ladyfingers, fruit and cream.
Vegetable terrine is a great summer food because it can be made from eggplants and zucchini. The outermost layer of the terrine is made of pre-roasted or cooked vegetables and the filling can be with different cheeses. Finally, the terrine can be covered with dissolved gelatin. In elegant French restaurants, various herbs are added to the terrine for decoration.
