1. Chapter 11 Pâtés and Terrines

2. Topics Covered Types of Forcemeats Preparation of Forcemeats

3. Introduction Pâtés started as a preservation method –No refrigeration was available –Food was preserved by baking it in bread –Early nineteenth century: Chef Antonin Careme baked terrines: forcemeats in long rectangular vessels instead of dough

4. Introduction (cont’d.) Terrine: –After baking, covered with pure lard to preserve Later with chaud froid Today, preparation and look of pâtés are changing again –Made in the shape of pies or baked in terrines and served unmolded

5. Types of Forcemeats Straight forcemeats: –Made from equal parts pork, pork fat, and a dominant meat (e.g., pheasant) –Ingredients are ground or emulsified in a food processor –Meat is cubed, semifrozen, seasoned, cured, and prepared the same way as sausage making

6. Types of Forcemeats (cont’d.) Country-style forcemeat: –Coarse texture –Made from pork, pork fat, and liver –Ground through various sizes of grinding plates, seasoned, mixed –Then baked or poached in a enclosed vessel with water

7. Types of Forcemeats (cont’d.) Mousseline: –A light fine-textured forcemeat –Made from turkey, veal, chicken, game, or fish –Ground, seasoned, and emulsified in a food processor with cream and eggs –Then molded into quenelles (dumplings), piped into natural casings, and placed in a terrine –Terrine poached or baked in a water bath

8. Types of Forcemeats (cont’d.) Pâté en croûte moldsVarious types and shapes of terrines

9. Preparation of Forcemeats Forcemeats, also called brat or farces: –Base of sausages –Made from raw meats, mostly pork –Also made from beef, poultry, fish, or mollusks (e.g., shrimp or lobster)

10. Preparation of Forcemeats (cont’d.) For mousseline forcemeats: –White meats, fish, or shellfish are used –Heavy cream is substituted for animal fat

11. Preparation of Forcemeats (cont’d.) Having everything ready and observing good sanitary practices will help in preparing pâtés, terrines, or mousselines All ingredients and equipment must be kept at approximately 36°F to 40°F

12. Preparation of Forcemeats (cont’d.) Seasonings: –Salt draws out moisture and proteins from meat and ensures a good “bind” –Using carefully measured herbs and ground spices creates flavor

13. Preparation of Forcemeats (cont’d.) Seasonings: (cont’d.) –Should complement the main flavor of the meat used and not be overpowering –Wine, brandy, or grain-based spirits can be used to enhance flavor and aroma –Colorful garnishes add eye appeal and develop additional textures and flavor

14. Preparation of Forcemeats (cont’d.) Production of forcemeats –Keep ingredients, and machinery between 36°F and 40°F Reduces foodborne illness risk –Prepare ingredients according to recipe –Keep grinding knives, grinding plates, and food processor blades sharp

15. Preparation of Forcemeats (cont’d.) Production of forcemeats (cont’d.) –Terrines are lined with thinly sliced fatback or pig’s caul/crepinette or sprayed/ greased with oil or butter before filling –Do not overfill: Allow about 1/2 inch of space below the top

16. Preparation of Forcemeats (cont’d.) Production of forcemeats (cont’d.) –Cover with plastic wrap and aluminum foil and place in roasting pan –Fill pan halfway up the terrine with hot water and place in a 350°F oven Water temperature should be 175°F–185°F Bake for 2 hours or to an internal temperature of 150°F to 155°F Remove and cool Chill

17. Preparation of Forcemeats (cont’d.) Pig’s caul: –A fine, fatty tissue enclosing pig intestines –Should be soaked in cold water for 2 to 3 hours before use This removes all blood clots and impurities –Squeeze dry and refrigerate Soaked pig’s caul

18. Preparation of Forcemeats (cont’d.) Pâtés and terrines can interact with sausage forcemeats –Especially with bologna and gelbwurst (white bologna) forcemeat bases

19. Summary This chapter reviewed: –The different types of forcemeats –How to prepare the different types of forcemeats