1.
Pâté,Terrine,Gallantine
Pankaj Chaudhary
Lecturer
Institute of Hotel Management,
Bhopal

2.
Agenda
INTRODUCTION
3
Galantine
Making of Galantine
4
Pâté
Making of pâté
Types of pâté
5
Terrine
Making of terrine
10
SUMMARY
13

3.
introduction
Galantine is derived from the French word
gale which means chicken.
Galantine is a ground mixture(forcemeat)
that is wrapped in the skin of the product.
Originally the galantines were made from
poultry and game but now a days they are
made from fish, seafood, meats, etc.
A galantine is almost poached but in some
instances it may be roasted also.
20XX presentation title 3

4.
Making
Galantine
• A galantine is made by rolling
up a forcemeat in large
pieces of skin, giving it a
cylindrical shape that gives
round slices.
• A finished galantine is often
displayed whole, decorated
and glazed with aspic with a
few slices removed to show
cross section.

5.
Spatchcock the whole bird with skin

6.
Stuff the bird

7.
Roll the bird
and tie with
butchers
twine

8.
Cooking
galantine
Poaching or
Roasting

9.
Serving
Galantine
• A finished galantine is often
displayed whole, decorated
and glazed with aspic with a
few slices removed to show
cross section.