[Original form of TUREEN.]
1. = TUREEN. arch. exc. as French.
1706, etc. [see TUREEN α].
1888. Traill in Eng. Illustr. Mag., April, 508/2. A part of South America where the earth’s crust seems to be so absurdly thin that you can almost see the internal contents of the telluric pie—or terrine, as it may perhaps be appropriately called.
1901. Speaker, 19 Oct., 66/2. In a few moments the Republican had set before him … a terrine of Pâté de Foie Gras.
ǁ 2. Cookery. A French dish: see quots.
1706. Phillips (ed. Kersey), Terrine,… in Cookery, a Mess made of a Breast of Mutton, cut into pieces, with Quails, Pigeons, and Chickens, cover’d with slices of Bacon … and stew’d in a Pan between two gentle Fires.
1736. Bailey, Househ. Dict., 565. Terrine, is a French dish, so call’d from Terrine, which signifies an earthen pan; it is made of half a dozen of quails, four young pigeons and a couple of chickens, and a breast of mutton cut to pieces; bake or stew them in an earthen pan between two gentle fires [etc.].
