Pate vs. Terrine — What's the Difference?

See paste1.

An earthenware container for cooking and serving food.

The human head, especially the top of the head

Any of various dishes prepared or cooked in a terrine.

The mind or brain.

A deep type of dish or pan, typically used for casseroles and made out of pottery.

A meat paste, such as pâté de foie gras.

A pâté baked in such a dish and served cold.

A similar paste made of seasoned vegetables.

A dish or pan, originally of earthenware, such as those in which various dishes are cooked and served; esp., an earthenware jar containing some table delicacy and sold with its contents.

A small pastry filled with meat or fish.

A kind of ragout formerly cooked and served in the same dish; also, a dish consisting of several meats braised together and served in a terrine.

The head, particularly the top or crown.

A soup tureen.

(archaic) Wit, cleverness, cognitive abilities.

A pate or fancy meatloaf baked in an earthenware casserole

Alternative spelling of pâté(finely-ground paste of meat, fish, etc.)

The interior body, or non-rind portion of cheese, described by its texture, density, and color.

See Patté.

A pie. See Patty.

A kind of platform with a parapet, usually of an oval form, and generally erected in marshy grounds to cover a gate of a fortified place.

The head of a person; the top, or crown, of the head.

The skin of a calf's head.

Liver or meat or fowl finely minced or ground and variously seasoned

The top of the head