Foie gras mi-cuit

A terrine is a traditional French dish, fundamentally a loaf of forcemeat or aspic, which is similar to a pâté. Historically, it was cooked in a covered pottery mold using a bain-marie, and often featured more coarsely chopped ingredients than a pâté. Modern terrines can be made without meat or animal fat, using ingredients like mushrooms or pureed fruits and vegetables to achieve meat-like textures. They may also be prepared in a variety of non-pottery molds.