The Pate Terrine features vertical sides and a tightly fitting lid, with an included Stoneware press for compacting a terrine. The pressure eliminates air pockets that can ruin a terrine’s texture.
In order to improve form and texture before removing and slicing, the removable press is applied directly on top of finished pate. This pressure helps the fat set properly during cooling, which can range from a few hours to overnight. Extra weight can be easily added for heavier meat terrines and pate. Flame color. 32 oz. Stoneware. 4" width x 6" long x 3.7" high.
Even the old bread bins from the '40s and '50s had vents so air could circulate. The stoneware ones here usually have vents (three small holes) in the lids. I would think it is to deter mold.
Hit the wrong key, sorry. I can't see the picture, but I do know about the pickle pots that have an inner lid to create a water seal that lets gasses escape without letting contaminants in. This really looks like a cooking pot to me.
Sounds like a pate terrine. The inner lid is used to weigh down the pate as it cools to compress it. http://www.jbprince.com/table-service/pate-terrine-with-press.asp
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The Pate Terrine features vertical sides and a tightly fitting lid, with an included Stoneware press for compacting a terrine. The pressure eliminates air pockets that can ruin a terrine’s texture.
In order to improve form and texture before removing and slicing, the removable press is applied directly on top of finished pate. This pressure helps the fat set properly during cooling, which can range from a few hours to overnight. Extra weight can be easily added for heavier meat terrines and pate. Flame color. 32 oz. Stoneware. 4" width x 6" long x 3.7" high.