Patés: The paté is always in a crust, since it is enclosed in a dough crust for baking.
Terrines: The terrine is cooked in a container called a terrine, made of terracotta.
Rillettes: Slowly cooked in its own fat to the consistency of a creamy paste
Mousses: Creamier preparations than rillettes and patés because the ingredients are very finely ground.

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