Turine?

The word is 'tourine' and refers to a large soup bowl or dispenser--usually one that serves several people. Usually said as two words though: "soup tourine"

Because this new way -- where threads are just floating out there until "tagged" -- is just so much better.

<insert rolly-eyed, sarcastic emoticon>

What is the difference between a 'soup tourine', a 'terrine' and a 'tureen'? Just "academic"? (We use in [every-day-) German just one word for all, terrine.

According to a post in wikipedia that sounds correct to me, terrine and tureen are two different types of dishes.

link - http://en.wikipedia.org/wiki/Terrine

Here in my neck of the woods, northeast USA, the soup serving bowl I've always know to be called tureen. I wasn't aware of other spellings - not that I discount other possibilities.

According to Britannic as well as MW, a terrine is a 1) a tureen, 2) an earthenware jar containing a table delicacy.

A tureen is 1) a deep footed vessel with a cover from which cooked foods (as soup, sauce, or eggs) are served at table, 2) a casserole.


Tourine seems to be some local/regional spelling of tureen - or terrine?

when we did more fancy cooking, we spent many hours making pates or terrines out of various organ meats and stuff like lobster or shrimp. terrines were, I believe, those that were cooked in water baths for long times under low heat in a moist heat oven. I may be wrong but thats what I recall , so Ill stick with that, FINAL ANSWER.

As Ragman pointed out, tureen is another spelling and probably more commonly used than tourine. I don't think I've ever seen 'tourine' used alone--it's always a 'soup tourine' while tureen is used alone. 'Terrine' is not used in our part of the world and is not a familiar term. I don't know if it in other parts of the country or not. Farmerman relates it to an edible whatever and, while I've never heard of such myself, I accept that it is common where he is/was.

I know this use of the term as well ... both in the (original) French as well as in German.

Yeah, the word was "terrine" and it was a kind of pate. I think the name came from the vessel in which its prepared. We always just used these large(2qt or so) Corning covered oven vessels.

In German, many say 'soup terrine' as well - actually a pleonasm.

All right -

From Wikipedia, the free encyclopedia
A terrine is a glazed earthenware (terracotta, French terre cuite) cooking dish with vertical sides and a tightly fitting lid, generally oblong or oval. Modern versions are also made of enameled cast-iron.
Terrine may also easily be confused with tureen, a large, deep, and usually round or oval covered dish, used for serving soups or stews.

By extension, the term also refers to food prepared and served in a terrine, mainly game and venison, brawn (head cheese) and pâtés. If it has been pressed and chilled, then turned out for serving in slices, a terrine becomes a pâté, which Julia Child called "a luxurious cold meatloaf".

end/quote



Obviously, says me, tureen or, perhaps, tourine, are the soup serving dishes, usually fairly large.

Spellcheck tells me tourine is incorrect - I've no idea, but I've never seen it spelled that way, not that that is significant.

I have eaten pates from terrines, in the occasional french restaurant and elsewhere. I think the size varies re different sized pates to be made.

In French, for instance, you can say either "pate de foie" (meaning the pie) or "terrine de foie" (and then you think more of the pate in the terrine).

Yes a tourine is a soup holder like this one http://www.kaleeko.com/images/_products/iwds/179-CILTST.jpg