terrinen.

Brit.

/tɛˈriːn/,

/təˈriːn/,

/ˈtɛriːn/, U.S.

/təˈrin/,

/tɛˈrin/

Forms: 1700s tareen, 1700s terene, 1700s terrene, 1700s–1800s terreen, 1700s– terrine, 1800s tereen.

Origin: A borrowing from French. Etymon: French terrine.

Etymology: < French terrine earthenware vessel, especially such a vessel used in cooking (1412 in Middle French as therine ), dish consisting of small pieces of meat, game, poultry, etc., cooked in this vessel and served cold (1684), use as noun of feminine of Middle French terrin of earth, earthen (1212 in Old French; compare Middle French terrin earthenware vessel (1363)) < an unattested post-classical Latin form *terrinus (compare classical Latin terrenus of earth, earthen) < classical Latin terra earth (see terra n.) + -īnus -ine suffix¹. With sense 2 compare later tureen n.

1. Cookery. Formerly: meat, game, poultry, etc., cut into small pieces and cooked in strongly flavoured stock in a terrine (see sense 2). In later use esp. minced meat, poultry, seafood or vegetables cooked very slowly in a container and often layered to produce decorative slices when cooled and cut up.

ΘΚΠ

the world > food and drink > food > additive > relish > [noun] > pâté

terrine1702

foie gras1818

Strasbourg pâté1827

pâté1841

rillettes1858

goose liver1860

liver pâté1860

pâté de foie gras1892

pâté de campagne1931

pâté maison1947

rough pâté1961

1702 J. K. tr. F. Massialot Court & Country Cook 21 The Side-dishes... Two Terrines.

1736 N. Bailey Dict. Domesticum 565 Terrine, is a French dish..made of half a dozen of quails, four young pigeons and a couple of chickens, and a breast of mutton cut to pieces; bake or stew them in an earthen pan between two gentle fires [etc.].

1855 E. S. Dixon in Househ. Words 19 May 361/1 Nérac, famous for terrines (or partridge pies with an earthen crust of pottery instead of paste).

1914 F. B. Jack Cookery for Every Househ. 296 Any remains of uncooked hare may be used to make a ‘terrine’.

1958 E. David French Country Cooking (ed. 2) 147 The terrine can be eaten either with hot toast as a first course, or as a main course.

1999 A. Davidson Oxf. Compan. Food 790 The terrine is often layered so that when slices are cut from it they present an attractive and multi-coloured appearance.

2. Originally = tureen n. In later use: an earthenware or similar heatproof vessel, esp. one in which a terrine (see sense 1) or pâté is cooked or sold.

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > equipment for food preparation > cooking vessel or pot > [noun] > ovenware > pie-dish or terrine

coffin1581

terrine1706

pie dish1769

1706 Phillips's New World of Words (new ed.) Terrine (Fr.), an Earthen Pan.

1708 W. King Art of Cookery 12 In their gilt Plate all Delicates were seen, And what was Earth before, became a rich Tareen.

1746 M. Delany Autobiogr. & Corr. (1861) II. 416 Did I write you word we had got a new terene? The..chasing is mighty well done: it holds six quarts, and has a very light look.

1760 H. Walpole Let. 27 Mar. in Corr. (1941) IX. 277 The house is..loaded with terreens, filigree, figures and everything upon earth.

1779 T. Forrest Voy. New Guinea 244 The contents of the small terrenes were put into eight large ones, consequently jumbled together; but, fish with fish, and fowl with fowl.

1788 Trifler No. 9. 117 It is rather improbable, that a gentleman..uncovering a terrine, in which he expected to find soup, should discover a brace of hares running about.

1825 Amer. Mechanics' Mag. 3 Sept. 76 Two pints of this water are drawn off as soon as it boils, upon five eggs, previously beat up, shells and all, in a terrine.

1892 T. F. Garrett & W. A. Rawson Encycl. Pract. Cookery vii. 585 Terrines. Vessels made of earthenware..fitted with lids and much used by continental chefs for cooking various meats in the oven with a minimum of moisture.

1901 Speaker 19 Oct. 66/2 In a few moments the Republican had set before him..a terrine of Pâté de Foie Gras.

1922 A. Jekyll Kitchen Ess. 115 Close the terrine hermetically, pasting paper round the lid, and place in the oven for some 4 hours.

1960 E. David French Provinc. Cooking 69 The pâté concerned has been cooked and is served in the terrine rather than in a crust.

2002 Time Out N.Y. 8 Aug. 41/1 Roasted chicken, presented in a terrine with Broccolini and salsify, is utterly fabulous.

This entry has been updated (OED Third Edition, September 2011; most recently modified version published online March 2022).

单词	terrine
释义	terrinen. Brit. /tɛˈriːn/, /təˈriːn/, /ˈtɛriːn/, U.S. /təˈrin/, /tɛˈrin/ Forms: 1700s tareen, 1700s terene, 1700s terrene, 1700s–1800s terreen, 1700s– terrine, 1800s tereen. Origin: A borrowing from French. Etymon: French terrine. Etymology: < French terrine earthenware vessel, especially such a vessel used in cooking (1412 in Middle French as therine ), dish consisting of small pieces of meat, game, poultry, etc., cooked in this vessel and served cold (1684), use as noun of feminine of Middle French terrin of earth, earthen (1212 in Old French; compare Middle French terrin earthenware vessel (1363)) < an unattested post-classical Latin form terrinus (compare classical Latin terrenus* of earth, earthen) < classical Latin terra earth (see terra n.) + -īnus -ine suffix¹. With sense 2 compare later tureen n. 1. Cookery. Formerly: meat, game, poultry, etc., cut into small pieces and cooked in strongly flavoured stock in a terrine (see sense 2). In later use esp. minced meat, poultry, seafood or vegetables cooked very slowly in a container and often layered to produce decorative slices when cooled and cut up. ΘΚΠ the world > food and drink > food > additive > relish > [noun] > pâté terrine1702 foie gras1818 Strasbourg pâté1827 pâté1841 rillettes1858 goose liver1860 liver pâté1860 pâté de foie gras1892 pâté de campagne1931 pâté maison1947 rough pâté1961 1702 J. K. tr. F. Massialot Court & Country Cook 21 The Side-dishes... Two Terrines. 1736 N. Bailey Dict. Domesticum 565 Terrine, is a French dish..made of half a dozen of quails, four young pigeons and a couple of chickens, and a breast of mutton cut to pieces; bake or stew them in an earthen pan between two gentle fires [etc.]. 1855 E. S. Dixon in Househ. Words 19 May 361/1 Nérac, famous for terrines (or partridge pies with an earthen crust of pottery instead of paste). 1914 F. B. Jack Cookery for Every Househ. 296 Any remains of uncooked hare may be used to make a ‘terrine’. 1958 E. David French Country Cooking (ed. 2) 147 The terrine can be eaten either with hot toast as a first course, or as a main course. 1999 A. Davidson Oxf. Compan. Food 790 The terrine is often layered so that when slices are cut from it they present an attractive and multi-coloured appearance. 2. Originally = tureen n. In later use: an earthenware or similar heatproof vessel, esp. one in which a terrine (see sense 1) or pâté is cooked or sold. ΘΚΠ the world > food and drink > food > food manufacture and preparation > equipment for food preparation > cooking vessel or pot > [noun] > ovenware > pie-dish or terrine coffin1581 terrine1706 pie dish1769 1706 Phillips's New World of Words (new ed.) Terrine (Fr.), an Earthen Pan. 1708 W. King Art of Cookery 12 In their gilt Plate all Delicates were seen, And what was Earth before, became a rich Tareen. 1746 M. Delany Autobiogr. & Corr. (1861) II. 416 Did I write you word we had got a new terene? The..chasing is mighty well done: it holds six quarts, and has a very light look. 1760 H. Walpole Let. 27 Mar. in Corr. (1941) IX. 277 The house is..loaded with terreens, filigree, figures and everything upon earth. 1779 T. Forrest Voy. New Guinea 244 The contents of the small terrenes were put into eight large ones, consequently jumbled together; but, fish with fish, and fowl with fowl. 1788 Trifler No. 9. 117 It is rather improbable, that a gentleman..uncovering a terrine, in which he expected to find soup, should discover a brace of hares running about. 1825 Amer. Mechanics' Mag. 3 Sept. 76 Two pints of this water are drawn off as soon as it boils, upon five eggs, previously beat up, shells and all, in a terrine. 1892 T. F. Garrett & W. A. Rawson Encycl. Pract. Cookery vii. 585 Terrines. Vessels made of earthenware..fitted with lids and much used by continental chefs for cooking various meats in the oven with a minimum of moisture. 1901 Speaker 19 Oct. 66/2 In a few moments the Republican had set before him..a terrine of Pâté de Foie Gras. 1922 A. Jekyll Kitchen Ess. 115 Close the terrine hermetically, pasting paper round the lid, and place in the oven for some 4 hours. 1960 E. David French Provinc. Cooking 69 The pâté concerned has been cooked and is served in the terrine rather than in a crust. 2002 Time Out N.Y. 8 Aug. 41/1 Roasted chicken, presented in a terrine with Broccolini and salsify, is utterly fabulous. This entry has been updated (OED Third Edition, September 2011; most recently modified version published online March 2022). < n.1702
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