earthenware dish, 1706, obsolete original form of tureen.

A deep covered baking dish, a terrine is often made of earthenware.

[French] finely ground meats or fish, etc. See "Pate" for description; an earthenware pot used in cooking and serving pasta.

[French] finely ground meats or fish, etc. See "Pate" for description; an earthenware pot used in cooking and serving pasta.

earthenware container; also mixture cooked in the container

 (m) a preparation of meat, fish or vegetables, cooked or assembled in an earthenware dish and served cold, in slices. Also: the earthenware dish used for such preparations.

(n) a pate or fancy meatloaf baked in an earthenware casserole

(m) a preparation of meat, fish or vegetables, cooked or assembled in an earthenware dish and served cold, in slices. Also: the earthenware dish used for such preparations.

an earthenware covered dish often decorative or in animal shapes, used for cooking meatloaf or pâté of minced meat, poultry or liver. A dish that is often used to serve soup.

an earthenware covered dish often decorative or in animal shapes, used for cooking meatloaf or pâ of minced meat, poultry or liver. A dish that is often used to serve soup.

1. Earthenware pot used for cooking and serving pasta. 2. Food or soup cooked in a terrine.

earthenware container used for cooking meat, game, fish, or vegetable mixtures; also the pâté cooked and served in such a container. It differs from a pâté proper in that the terrine is actually slice [..]

mixture of pureed or seafood meat and spices baked in form.