I bake cocktail-sized bread loaves in it, have also poached small fish in the LC terrine. It has doubled as a mold in a pinch as well as baked mini meat loaves -- but that isn't a very large stretch from the original intent. I do use it for both traditional hot and cold mousse-like terrines. If it hadn't been a special gift, I could certainly run my kitchen without it but I enjoy seeing it because I'm reminded of a great trip to Paris.
There are all kinds of vegetable terrines you can make: asparagus, green bean, red pepper, layered with some kind of mousse. The possibilities are endless.

I think the terrine would be perfect for the no-knead bread recipe that the Minimalist featured in his NYTimes column not long ago.

I find that just putting the meatloaf in a roasting tray gives a better result. You might get a nicer shaped meatloaf in a terrine but the juices will not be able to escape during the cooking which gives almost a boiled effect.

I use one of my terrine for making parfaits (and a chocolate mousse loaf thing) so, deserts that can be sliced and served as if it were a loaf of bread. But then I also use it bake brioche in so maybe I should just find my bread tins...
 

TECHNIQUES IN MAKING TERRINES
Chef Marc Orfaly of Pigalle - Boston, MA
As demonstrated at the 2004 New England Foodservice and Lodging Expo

This technique demonstrates how to form a layered terrine using foie gras lobes, duck rillettes, duck and port wine aspic. The key to layered terrines is allowing time for each layer to set before adding additional layers.

STEP 1: Prepare aspic and pour first layer into terrine mold.

STEP 2: Soak foie gras lobes overnight; gently warm foie gras and pour ½ of mixture into mold.

STEP 3: Prepare duck rillettes and place on top of foie gras layer.

STEP 4: Pour second layer of aspic, then remaining foie gras.

STEP 5: Finish terrine mold with another layer of aspic.

Terrine of Truffled Foie Gras and Duck Rillettes
Chef Marc Orfaly of Pigalle - Boston, MA
Adapted by StarChefs.com and demonstrated at the 2004 New England Foodservice and Lodging Expo

Yield: 15 Servings

Ingredients:

Aspic:
4 cups duck consommé
Truffle peelings in juice
1 cup port wine
16 sheets gelatin
Salt and pepper

Foie Gras:
1 lobe foie gras, left at room temperature for one hour
1 quart whole milk
4 grams salt
4 grams sugar
Pepper
Armagnac

Duck Rillettes:
3 confit duck legs, meat removed and shredded into small pieces
2 shallots, peeled and diced
1 bottle Madiera wine
½ cup duck fat
Red wine vinegar
Truffle oil
Salt and pepper
Method:

For Aspic:
Line a terrine mold with plastic wrap. Heat consommé to room temperature; add truffle peelings, truffle juice and port wine to taste. In a bowl, soak gelatin sheets in cold water until soft. When soft, remove gelatin from water and squeeze excess water out, then fold them into warmed consommé until dissolved. Pour ½ inch of aspic into bottom of terrine mold. Place mold in ice water bath or freezer until firm.

For Foie Gras:
Butterfly foie gras lobes and devein. Soak in milk overnight. The next day, remove from milk and drain lobes on towels. Season lobes with salt and sugar combination by sprinkling evenly over each lobe. Season with pepper and sprinkle Armagnac. Refrigerate lobes for several hours. In large sauté pan over low heat, gently warm foie gras until it softens and begins to "bleed" fat.

At this point it is ready to go into terrine mold. Pour one half of foie gras mixture into mold and place in ice water bath or freezer until set. Reserve other half of mixture in refrigerator.

For Duck Rillettes:
In large sauté pan, cook shallots in butter until soft. Add wine and reduce until almost dry, about 5-10 minutes. Add confit duck meat, duck fat and red wine vinegar and truffle oil to taste. Season with salt and pepper. Remove from pan and allow to cool. Place rillettes in terrine mold over foie gras layer. Pour aspic over rillettes until just above the meat. Place in freezer until set. Repeat with other layer of foie gras, then top with layer of aspic, allowing time to set between each individual layer. Once fully set, unmold terrine and serve.

Vegetable Mousse Terrine
Gourmet  | July 2005

  recipe reviews (3) my notes user rating
100% would make it again

user rating:
Vegetable Mousse Terrine 3 forks 2.754

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main ingredients
 Vegetable,  Corn,  Pea,  Dairy,  Tomato

cuisine  American,  French
dietary considerations Vegetarian
yield: Makes 8 to 10 first-course servings
active time: 1 hr
total time: 5 1/2 hr (includes chilling)

This terrine is a beautiful — and unusual — way to showcase fresh summer vegetables. While there's nothing like truly fresh peas, if what's... more ›
 
IngredientsFor pea mousse
Vegetable oil for greasing terrine mold
2 1/4 cups shelled fresh or frozen peas (10 oz)
1/2 oz Parmigiano-Reggiano, finely grated using a Microplane (1/2 cup)
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup chilled heavy cream

For corn mousse
2 1/2 cups fresh corn (from 4 to 5 ears)
1 tablespoon whole milk
1 teaspoon unflavored gelatin (from a 1/4-oz envelope)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup chilled heavy cream
2 tablespoons chopped fresh basil

For tomato salad
1/2 lb tomatoes, cut into 1/4-inch dice
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons red-wine vinegar
 

Special equipment: a Microplane grater; a 1-qt terrine mold; parchment paper
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PreparationMake pea mousse:
Lightly oil terrine mold and line bottom and sides with parchment paper, then lightly oil parchment.

Cook peas in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer peas with a slotted spoon (reserve cooking water) to a bowl of ice and cold water to stop cooking. When peas are cool, drain well, then transfer to several layers of paper towels and pat dry.

Purée peas in a food processor, scraping down sides of bowl if necessary, until very smooth, about 1 minute, then force through a medium-mesh sieve into a bowl, discarding skins. Add cheese, zest, juice, salt, and pepper, stirring to combine.

Beat cream in another bowl with an electric mixer until it just holds stiff peaks, then fold into pea mixture.

Spread pea mousse evenly in terrine mold and chill.

Make corn mousse while pea mousse chills:
Return cooking water to a boil, then add corn and cook until very tender, about 6 minutes.

While corn cooks, put milk in a medium bowl and sprinkle with gelatin, then let soften 1 minute. Add salt and pepper.

Drain corn in cleaned medium-mesh sieve, then transfer to several layers of fresh paper towels and pat dry. Pulse in cleaned food processor, scraping down sides of bowl if necessary, until very smooth, about 1 minute.

Force warm puréed corn through sieve with a large rubber spatula into milk mixture, discarding skins, and stir to combine. (Heat from corn will dissolve gelatin.) Cool to room temperature, about 20 minutes.

Beat cream in another bowl with electric mixer until it just holds stiff peaks, then fold into corn mixture along with basil.

Spread corn mousse on top of pea mousse in terrine mold and chill, its surface covered with lightly oiled parchment (oiled side down), until softly set (terrine will not be firm), at least 4 hours.

Unmold terrine and make salad:
Remove top layer of parchment and invert a platter on top of terrine mold. Invert mousse onto platter and carefully remove parchment.

Toss tomatoes with oil, vinegar, and salt and pepper to taste. Just before serving, spoon tomato salad around terrine.

Cooks' note:
 Terrine can be chilled up to 1 day.