Terrine in a sentence

Scatterings of pumpkin seeds brought a lovely, warming crunch while the accompanying butternut terrine was perfectly roasted and delicately balanced.

That means great steaks and fish and wonderful veggie dishes (plates like leek and nori terrine with goats curd and roasted hazelnuts, are creative enough to sway the most ardent meat lover).

You could serve it with cooked meats or cheese but here it’s an accompaniment to a ham terrine.

Pour ⅛-inch of the broth into a rectangular mold, terrine, or baking dish and chill to set.

Every dish looks like a work of art, including a stacked beet-and-carrot terrine with vibrant poofs of whipped root veggie, an early-spring seared steelhead trout with roasted radishes, and the trendy French bavette steak crusted in an ancho coffee rub.

Finally, provide a creamy pate, terrine or rillette that guests can spread on bread or crackers.

In the pig’s head terrine, Intini’s training as a butcher shines through in the ultimate nose-to-tail dish.

A Lancashire cheese and potato pie in a buttery puff pastry is layered like dauphinoise, while Parkers’ seasonal game pie riffs on terrine en croute.

Black-eyed peas, cornbread, smashed potatoes and green beans sit alongside entrees such as meatloaf terrine — the menu’s lone entree with meat — fried green tomato napoleon and lady pea stew.

Caramel sauce overburdened a carelessly assembled chocolate mousse terrine.

Conversation pauses for chocolate terrine, a trinity of dense chocolate mousse, candied hazelnuts and spritely olive oil, and resumes only after every last bit has been scraped from the plate and licked off the spoon.

In 2009 a controversy surrounding pre-prepared food being served in his restaurants rocked his reputation, but his eventual response was: "When I was working at the Gavroche all those years ago, the duck terrine wasn't made there.

More of the divine bread followed with an excellent gammon terrine that packed pistachio and cranberry for crunch and flavour.

Tender chunks of octopus are slightly charred and soaked in red wine before being pressed into a terrine and topped with pungent black olives and intense bits of orange.

The three-course option at $55 starts with a choice of Tarte Flambee or Terrine de Foie Gras, and moves to a main course choice of either garlic sausages, gammon ham and confit pork hock, or Veal Schnitzel.

They tenderly prepare slices of duck terrine presented with mini cornichons and plump and golden portions of chicken confit.