The mixture is placed into a lined mold, covered, and cooked in a water bath to control the temperature, which will keep the forcemeat from separating, as the water bath slows the heating process of the terrine . " P�t?" and " terrine " are generally cooked to 160�F ( 71�C ), while terrine made of foie gras are generally cooked to an internal temperature of 120�F ( 59�C ).
