French Meatloaf

I have always liked Pâté. As a Jewish boy in Pittsburgh I discovered chopped liver which is really nothing more than liver Pâté but made with rendered chicken fat or schmaltz. In Europe I discovered terrine. People said it’s just another word for Pâté but no its not. Both are served cold or at room temperature but they are different.

Pâté is spreadable and usually spread on bread or crackers. Terrine is like cold meatloaf and can be eaten with a knife and fork. Both are usually served as appetizers but also found for lunch and as part of a dinner. It can be made from really anything and you can find vegetable terrines as well as meat varieties. One of my favorites.

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What’s In a Name?

I always thought that terrine was just another name for pâté. I learned through my travels that they are different, but both are delicious. In French or Belgian cuisine, a pâté is baked in a crust as pie. However, if it is baked in baked in a mold it is know as a terrine. This one was from a Parisian cafe and most excellent. To purchase a a print of this image, click here.

A delicious terrine in a Parisian Cafe