This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


A dish of boned white meat or poultry, pressed into a terrine and set with jelly.

The term originally just referred to the jellied juices of meat or fish, but during the 18th century was developed into a dish in its own right.

The modern, terrine version, differs from a ballottine in that the latter is generally served warm or hot - but certainly without aspic.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review