Talk:Terrine (cookware)

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im lookin for information on the following things Hungarian salamis,Westphalian beachwood smoked slamis,French rosette,Duck Pate with champagne and truffle,goose liver pate with port and brandy,belgian coarse pate with peppercorns,belgian coarse terrine81.152.96.174 13:56, 19 April 2007 (UTC)[reply]

Dudes!!!! Take off that horrible picture! —Preceding unsigned comment added by 70.88.128.225 (talk) 02:23, 25 November 2007 (UTC)[reply]

Dude!!! Provide a better one!Kostia (talk) 04:00, 7 December 2007 (UTC)[reply]

Really, the comment that "If it has been pressed and chilled, then turned out for serving in slices, a terrine becomes a pâté" is inaccurate. The word terrine is shorthand for "pâté en terrine," that is, a pâté that has been cooked in said earthenware (or in more recent times, cast iron, metal, tempered glass) mold. Edmatthews (talk) 22:26, 3 December 2008 (UTC)[reply]

Renamed

Renamed the article Terrine (cookware) for disambiguation. Dmforcier (talk) 18:22, 26 March 2010 (UTC)[reply]