A terrine is a French term used to describe a preparation made in a deep glazed usually rectangular earthenware dish with tall sides.

Terrines are often made of mixed meats or game, as in a pâté or foie gras; but the term can also apply to terrines made from vegetables, seafood or fruits.

Ranging in style from the rustic -- served straight from the container and making handy picnic food -- to the elegant, served in neat slices that show off their ingredients, terrines may be served warm or cold, depending on the preparation.

Terrines are flavored with a variety of seasonings, and often enriched with alcohol, then usually cooked covered in a bain marie to ensure even cooking and to prevent the ingredients from drying out.