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Terrine and Pate, whats the difference?

post #1 of 3
8/12/11 at 8:16am
Thread Starter 
A quick google search suggests that terrines are made using meat that are chunkier. Any other difference?
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post #2 of 3
8/12/11 at 8:58am
As far as I know pâtés are made with a crust whereas terrines are made without one.
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post #3 of 3
8/12/11 at 1:16pm
Quote:
Originally Posted by b1os View Post

As far as I know pâtés are made with a crust whereas terrines are made without one.

A pate with a crust is a pate en croute. A pate baked in a terrine is a pate en terrine. A terrine refers to either the earthenware vessel that something is cooked in, such as a pate, or is short hand for the dish that has been cooked in it, i.e. pate en terrine.

A pate is simply meat and fat ground and mixed into a paste. It can have a ton of things in it, from veggies to brandy or armagnac, but all you need is meat with fat that you can spread to have a pate.
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