A terrine most commonly refers to a French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients. Terrines are usually served cold or at room temperature. Most terrines contain a large amount of fat as well as pork, although it is often not the main ingredient: Many terrines are made with typical French game meat, like deer and boar (which are generally not eaten any other way in France).
Not just meat. It could be a vegetarian terrine too.
Pressed leek terrine
I have taken one of my favourite French classics – leeks vinaigrette – and compressed it into a beautiful vegetarian terrine. The recipe uses black truffles, which are very extravagant and expensive, but a wonderful treat. For a humbler alternative, you can make the terrine with Jerusalem artichokes (see tip), whose gentle nutty flavour is a natural partner to leeks.Equipment and preparation: for this recipe you will need: 2 plastic containers measuring 15x16x5.5cm/6x6¼x2¼in and a hand-held blender.
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