A terrine is a layered,seasoned preparation cooked and set in a terrine mould,served cold in slices.

Terrine is a classic French culinary preparation with roots going back several centuries. The name comes from “terrine,” the French word for an earthenware/ceramic cooking dish in which the preparation was traditionally made.

* 17th–18th century: Terrines became popular in French cuisine, particularly as a way to preserve and serve meat, poultry, game and liver.
* The ingredients were seasoned, packed into a deep mould, and slow-cooked, often with a lid or pastry covering.
* After cooking, terrines were commonly chilled and served in slices, making them suitable for banquets and cold buffets.
* Traditional versions are closely related to pâté, although pâté can be prepared in several forms, while terrine specifically refers to the preparation/container style.
* Modern cuisine: Chefs expanded terrine beyond meat, creating vegetable, seafood, foie gras, cheese and dessert terrines, often with precise layers and elegant presentation.