Just in case I’m not the only one; I always get these confused:



A dish native to North Africa cuisines (Algeria and Morocco) named after the specialized pot in which it is cooked. Similar to a Dutch Oven, it is ideal for braises, and long even cooking, allowing juices that condense on the lid to run back down the food. Often used for tougher cuts of lamb, and chicken.



A style of forcemeat, where meats, vegetables, cheeses, eggs, are pressed into a terrine pan (similar to a loaf pan), chilled, and retain the shape of the pan when removed.



A French-style open-faced sandwich, often including a rich spread. Also a popular bakery in San Francisco. Where you could buy bread to make a tartine.

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