A Terrine is a glazed earthenware (terracotta, French terre cuite) cooking dish with vertical sides and a tightly fitting lid, generally oblong or oval. Modern versions are also made of enameled cast-iron.

By extension, the term also refers to food prepared in a terrine, mainly game and venison, brawn and pâtés, and served in it. If it has been pressed and chilled, then

turned out for serving in slices, a terrine becomes a pâté, which Julia Child called "a luxurious cold meat loaf" (The French Chef Cookbook p 28). The baked chocolate terrine (illustration) is a novelty.

Do not confuse a terrine with a tureen, a large deep and usually round or oval covered dish, used for serving soups and stews.

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