1. Pâtés & Terrines

2. Pâté Translates as “Pie”. Refers to pastry shell with filling.
meat, fish, vegetables, or fruit.
Served hot or cold.

3. Roman Times
Pâté
Typically pork.
Some used bird tongues.

4. Middle Ages
Venison & sheep’s tongue.

5. Five Types Of Pâté Pâté en Terrine Pâté en Croûte Pâté à la Maison
Galantine
Mousse

6. Pâté en Terrine Meat, game, fish. Earthenware mold. Lined with fat
bacon/fatback/lard/suet.
Pressed.

7. Pâté en Croûte Meat, game, fish. Baked in a pastry shell.
Can be served hot or cold.

8. Pâté à la Maison House specialty. Meat, game, fish.
May or may not include a crust.

9. Galantine
Most often poultry.
Wrapped in its natural casing.

10. Mousse Combination Base (cooked)
Binder (gelatin, aspic gelee, veloute…..)
Aerator (whipped cream, whipped egg whites)

11. Terrine is a pâté, but a pâté is not necessarily a terrine.

12. Pâté en Terrine
Cooked in an earthenware mold.
Lined with fat.
Pressed

13. Line mold with fat. Fill Cook Cool Press Store
Terrine Preparation
Line mold with fat.
Fill
Cook
Cool
Press
Store