The line dividing pates and terrines is a very thin one. They are both most commonly made with minced or pounded meat, poultry or vegetables, highly seasoned and then cooked in a very slow oven. Pates tend to have a smoother texture and, apart from fish and vegetable pates, are predominantly made of liver, served from the container in which they are cooked, and eaten spread on bread or toasts.

Terrines often, but not always, have a coarser texture than pates, with definite pieces. They are usually pressed after cooking and then served sliced as a first course. Terrines do not have to be made from meat. Layered terrines of seafood or vegetables set with aspic are very attractive. The word terrine is also used to describe some very smooth fish, seafood or vegetable mixtures that are set in a terrine tin, turned out and served sliced.

** Cooking Tips ***

Mashed parsnips can make a lovely vegetable accompaniment but do need rich additions to improve both the texture and flavor. Dry the cooked pieces carefully before mashing, then add plenty of butter or cream, black pepper and sweet spices such as nutmeg. Some dry mashed potato can also be mixed into mashed parsnip to lighten it and this makes a good topping for shepherd's or cottage pie. Carrots and parsnips mashed together make a tasty and colorful dish to go with plain grilled meats.