Pâtés, Terrines, and Other Cold Foods Chapter 27 Pâtés, Terrines, and Other Cold Foods

Chapter Objectives 1. Prepare and use aspic jellies. 2. Prepare and use classic chaud-froid and mayonnaise chaud-froid. 3. Prepare livers for use in forcemeats. 4. Prepare basic meat and poultry forcemeats. 5. Prepare pâtés and terrines using basic forcemeats. 6. Prepare galantines. 7. Prepare mousseline forcemeats and make terrines based on them. 8. Prepare specialty terrines and other molded dishes based on aspics and mousses. 9. Handle raw foie gras and prepare foie gras terrines. 10. Prepare baked liver terrines. 11. Prepare rillettes.

The Garde Manger The techniques and procedures belong to the culinary department known as the garde manger, which means “larder” or “food storage place” This is an art form of cold food decoration, platter design and presentation, and planning buffets

Sanitation and Storage Cold foods present special sanitation problems Food has been handled, cooked, plated, and returned to the refrigerator, then served We must be sure all foods are only exposed to room temperatures for a minimum amount of time

Presentation Basically, cold foods rely on visual impact to attract customers. Arrangements must be neat. In the case of pâtés and terrines, careful handling is essential.

Aspic and Chaud-Froid Aspic jelly or gelée is a clarified stock with enough gelatin to solidify when cold. Aspic is used to coat foods to: Protect food from air Improve appearance and shine To add flavor

Preparing Aspic Jelly Classic aspic jelly Regular aspic jelly Aspic powder

Chaud-Froid Chaud-froid is a white sauce with enough gelatin to set when cold Rarely used today Chaud-froid has the same benefits as aspic

Using Aspic Jelly and Chaud-Froid Sauce Both are used to enhance food’s appearance and flavor of cold foods Both must be cooked before use to coat foods

Special Forcemeat Dishes The classic dishes are called pâtés, terrines, and galantines Some terrines are based on vegetables and other items, not meats Forcemeat may be defined as seasoned, ground meats used as stuffing or filling

Garnishes for Forcemeat Dishes The garnish on pâté or terrines is a major ingredient Classic garnishes include: Ham Veal Game Tongue Truffles Pistachios Foie Gras Poultry Poultry livers Poultry breast Fresh pork fatback

Types of Forcemeats Straight forcemeat Gratin forcemeat 55-65% lean meat 35-50% fat Seasonings Gratin forcemeat Mousseline forcemeat

Terrines and Pâtés Terrines and pâtés are baked forcemeats, sometimes containing one or more garnishes. Pâté is baked in a crust Terrines are prepared in molds Terrines are best prepared in rectangular molds

Galantines A ground meat mixture wrapped in the skin of the product it is made from, such as chicken or duck Most often poached Often presented whole

Terrines Based on Mousseline A mousseline forcemeat consists of raw, puréed fish, poultry, or meat, combined with heavy cream and usually, eggs or egg whites. Cooked vegetables, fish fillets, and other appropriate items are used as a garnish

Terrines and other Molds with Gelatin Most molds bound with gelatin fall into two categories: Aspic molds Mousses Because mousses are not cooked, they can be prepared in irregular molds.

Variations Terrine of vegetable with foie gras in aspic Remember various items can be used such as ham, duck breast, loin of rabbit

Foie Gras, Liver Terrines, and Rillettes Foie Gras terrines The most prized and most noted ingredient is foie gras Foie gras is the fatted liver of a duck or goose Grades of duck foie gras are grade A and grade B

Preparing Foie Gras for Cooking Always rinse the raw foie gras Soak in salted ice water or milk Rinse again For cold preparations, devein at room temperature Never overcook; the liver is delicate and fat cooks quickly

Liver Terrines Liver terrines are called liver pâtés A mixture of liquefied liver, eggs, and seasonings Flour is used as a stabilizer

Rillettes A dish of pork cooked slowly until tender, then shredded, mixed with its own fat, seasoned, and put into crocks. Rillettes are served with bread as an appetizer

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