Pâté Terrine, Crosse & Blackwell
A pâté is a dish prepared with chopped and spiced meat or fish, and baked in a pot called a terrine. Terrines are most often round or rectangular with flat bottoms and smooth sides.
Originally conceived for pâtés, terrines may also be used for ragouts or fricassees. Those used only for cooking are often made of clay. Serving terrines are more elegant, made of porcelain or earthenware like the late 19th-century English terrine shown here. Clearly designed for fish dishes, the picture, which was applied on the lid prior to glazing, shows a fish vendor surrounded by his customers. Some terrines did not have illustrations, but sculpted decorations instead, notably in the form of animals, such as the rabbit whose meat was often used for pâtés.