terrine

[ tuh-reen ]

/ təˈrin /

a casserole dish made of pottery.

a paté or similar dish of chopped meat, game, fish, or vegetables baked in such a dish and served cold.

a tureen.

Origin of terrine

From French, dating back to 1700–10; see origin at tureen

Put a slice of terrine de foie gras on top, garnish with peas au beurre and Julienne potatoes.

The Hotel St. Francis Cook Book |Victor Hirtzler
Carve from the terrine with a table spoon and place on a platter covered with a napkin.

The Hotel St. Francis Cook Book |Victor Hirtzler
Breakfast was just oyer, the table with its relics of fragrant bloaters and terrine of pat still stood in the patio.

Much Darker Days |Andrew Lang (AKA A. Huge Longway)
It is a corruption of the French terrine, an earthen vessel in which soup is served.

Notes & Queries, No. 19, Saturday, March 9, 1850 |Various

Let these stew all together one hour longer; then put the whole into a terrine, and serve up.

The Lady's Own Cookery Book, and New Dinner-Table Directory; |Charlotte Campbell Bury

terrine

/ (tɛˈriːn) /

an oval earthenware cooking dish with a tightly fitting lid used for pâtés, etc

the food cooked or served in such a dish, esp pâté

another word for tureen

C18: earlier form of tureen