1. Uses of Forcemeats

2. Pate & Pate en Croute
A rich forcemeat baked in a mold, dish or in a pastry crust

3. Review of Steps for Pates
Line Pate Mold with Dough (1/8”-1/4”)
Allow for Overhang
Reserve Excess Dough for Chimney and Garnish
Use Eggwash on All Seals
2nd Liner May Be Used, Then Mold is Filled with Forcemeat and Any Inlay Garnish
Create Chimney & Garnishes
Bake Pate in Oven
Cool & Finish with Aspic

4. Terrine “Pate en Terrine”
A loaf of forcemeat, similar to a pate, but cooked in a covered mold in a baine marie
Mold is usually rectangular in shape and is ceramic or earthenware

5. Review of Steps for Terrines
Prepare Mold With Lining
Examples?
Fill Prepared Mold with Forcemeat & Garnishes
Eliminate Air Pockets
Fold Liner(s) in Over Top to Encase
Cook Gently in Water Bath (300° oven 170° bath)
Cook to Correct Internal Temp
Cool, Press, Store

6. Galantine
Boned meat, usually poultry, that is stuffed into its own skin, rolled, poached, and served cold, usually with aspic

7. Roulade
A slice of meat or fish rolled around a stuffing

8. Review of Steps for Galantines & Roulades
Carefully Romove Skin & Bone of Bird (galantine only)
Lay Out Plastic or Cheesecloth and Place Skin & Meat, or Slice of Meat on Top
Fill with Forcemeat & Any Garnishes
Carefully Roll Around Forcemeat & Allow Overlap
Secure Ends (and middle, if needed)
Poach or Roast
If Poached, keep submerged,
If Roasted, place on mirepoix
Cool and Rewrap, Allow to Rest

9. Quenelle
A portion of an emulsion style forcemeat bound with panada or egg which is formed into a football shape using two spoons, then poached in stock; usually served with a rich sauce or as a garnish in a soup

10. Mousse Also known as Mousseline
A very light forcemeat based on white meat or seafood lightened with cream and eggs.
Professional Chef
7th Edition

11. Rillette
Potted meat, or meat that is slowly cooked in seasoned fat, then shredded or pounded with some of the fat into a paste. The mixture is then packed in ramekins and covered with a thin layer of fat.
The Professional Chef
7th Edition