When removed from the dish, it takes on a loaf shape. The baked terrine has a more solid consistency and can be served sliced. All terrines are pâté, but not every pâté is a terrine.

Store, tightly covered, in the refrigerator. To serve, cut the pate loaf into sixteen 1/2 -inch slices. Top each slice with 1 tablespoon of the Creamy Herbed Mustard Dip. Makes 16 servings.

Yield: 15 to 18 servings. 1 large round loaf rye bread > 1 tablespoon olive oil > 1/2 cup sake, white wine or defatted > broth > 1/2 large onion, finely chopped > ...