1. Week 6– Review of USES OF FORCEMEATS

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

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

4. 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

5. 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

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

7. Weighing down the Terrine

8. Baked Terrine after resting
Sliced.

9. 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

10. Temping Chicken terrine in it’s own aspic

11. Vegetables in Aspic

12. 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

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

14. 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.

15. 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

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

17. 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

18. 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.

19. Duck Galentine