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

2. 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.

3. 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

4. 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

5. 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.

6. 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

7. Preparing Aspic Jelly Classic aspic jelly Regular aspic jelly
Aspic powder

8. 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

9. 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

10. 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

11. 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

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

13. 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

14. 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

15. 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

16. 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.

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

18. 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

19. 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

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

21. 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

22. Copyright ©2007 John Wiley & Sons, Inc.
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