Week 6– Review of USES OF FORCEMEATS

Exploring the Use of Forcemeats Terrines Aspic Bound Terrines Pates Galantines Roulades

1-STRAIGHT FORCEMEAT, 2-COUNTRY STYLE FORCEMEAT 4 3 1-STRAIGHT FORCEMEAT, 2-COUNTRY STYLE FORCEMEAT 3-GRATIN FORCEMEAT, 4-MOUSSELINE

TERRINES Known as “pate en terrine” A forcemeat mixture baked in an earthenware mold with a tight fitting lid. Baked in a baine marie Nontraditional terrines are bound with a little aspic, custards or cheese Roasted meats, roasted vegetables, poached salmon

Making Forcemeat Terrines Prepared mold by lining with fatback known as a chemise or jacket. Plastic lining may also be used Fill mold with forcemeat and any garnish Cook in a bain-marie to correct internal temperature Bath temperature is 170Deg F in a 300Deg F oven Cool, press and store until ready to serve Cool to 90Def F, place a press plate and weight down overnight under refrigeration

Molds Mold with plate and weight Filling the mold with forcemeat and garnish Temping the cooked product

Weighing down the Terrine

Baked Terrine after resting Sliced.

Aspic Bound Terrines Main Ingredient Aspic is added only as needed to bind used in combination with Clear Stocks, broths, consommes Juices, or wines Aspic can be prepared in advanced and then warmed just enough to melt it. Work over ice to assemble the terrine, allow aspic layers to set Then weigh down with press plate and refrigerate over night

Temping Chicken terrine in it’s own aspic

Vegetables in Aspic

Pate & Pate en Croute A rich forcemeat baked in a mold, dish, or in a pastry crust Line pate mold with dough (1/8-1/4 inch), allow for overhang and reserved excess dough for Chimney and Garnish Use eggwash to seal Fill mold with Pate Forcemeat and any garnish Create Chimeney and Garnish Cool & Finish with Aspic

Emulsion Seafood Sausage Emulsion Seafood Sausage Encroute Rabbit Pate to be baked in silicon mold

GALANTINES From Old French word “geline or galine” Boned poultry, that is stuffed into its own skin, rolled, Poached in chicken stock and served cold. Aspic may be used.

ROULADES Roulades differ from galantines in that they are rolled in cheesecloth or plastic wrap not in the natural skin casing. Roulades are made from a wide range of forcemeats, fish, poultry, foie gras

Preparation of a roasted Duck Roulade with duck breast as inlay garnish

Making Galantines and Roulades Carefully remove the skin and bone of the bird for a galantine Save the breast portion as a garnish, or flattened as and exterior of the galantine Fill and roll the galantine or roulade Layout plastic wrap and/or rinsed cheesecloth Roll the galantine or roulade carefully around the forcemeat. A roulade can be rolled like a jelly roll to create a spiral effect

Making Galantines and Roulades Prepare the galantine or roulade by poaching or roasting. If poached, keep submerged If roasted, please on mirepoix Once internal temp is reached, Galantines cool down directly in poaching liquid Roulades are from poaching liquid to cool down Galantines and Roulades should be rewrapped and allowed to rest.

Duck Galentine