Terrine

This French dish consisting of coarsely chopped meat and fat is similar to a meat loaf. The name terrine also refers to the earthenware vessel used to cook it, which also serves as a mold. The combination of meat (often goose or duck liver, pork, deer, or boar) is usually marinated in a mixture of herbs and wine before it is left to cool, when a flavorful jelly develops in the dish. Although it was originally invented as a hearty and substantial food for French peasants, today it has evolved into an elegant appetizer that commonly appears on the menus of many upscale restaurants.