The document provides information on the prerequisites, objectives, and key concepts for a chapter on pâtés. It should be understood that pâtés have five basic types, the four elements of construction are forcemeat, internal garnishes, liners/wrappers, and sealers. Key ingredients for forcemeats include various meats and fats, while internal garnishes can include cured meats, nuts, and vegetables. Pâtés require specific equipment for preparation and are stored and presented in various styles, often accompanied by breads, mustards, or pickles.

2. Before Studying this chapter, you should already:
 Have read “How to Use This Book,” pages xxviii-xxxiii, and understand
the professional recipe format.
 Know basic meat and poultry cuts, and be proficient at fabricating
them.
 Be familiar with various spices, and know how to toast and grind whole
spices.
 Be proficient at clarifying stock.
Chapter Pre-Requisites

3. Before Studying this chapter, you should already:
 , “Cured and Smoked Foods,” and understand the use of curing
mixtures.
 “Sausages,” know the various types of pork fat, and be proficient at
preparing standard-grind forcemeats.
 Know how to work with gelatin if you will be preparing pâtés en croûte,,
“Aspic and Chaud-Froid.
Chapter Pre-Requisites

4. After reading this chapter, you should be able to:
 List and describe the five basic types of pâté.
 List and describe the four elements of pâté construction.
 Identify and safely use the proper equipment for pâté production.
 Prepare pâté forcemeats.
 Correctly assemble various types of pâté.
 Cook pâté products to the proper internal doneness and finish them
appropriately according to type.
 Prepare complementary sauces, condiments, and accompaniments for
pâtés.
 Present finished pâté products for both plated service and platter
service.
Chapter Objectives

5. Pâté
 A pâté is a forcemeat baked in a pastry crust and usually served cold
—this technical, culinary definition is the one generally accepted among
chefs and food-service professionals worldwide.
 However, to the average North American consumer, the definition is
much broader, encompassing pâtés with and without crusts as well as
spread-like mixtures and cold seafood mousselines.
 Today, the term pâté can even include loaf like cold vegetable
preparations.
Pâtés and Terrines

6. Types of Pâtés
 Today there are five basic types of pâtés:
1. Pâté en croûte : a forcemeat baked in a crust of pastry dough.
2. Terrine : a forcemeat baked in a form or vessel without a pastry
crust.
3. Galantine and ballotine : forcemeats wrapped in poultry skin or
meat.
4. Pâté roulade (or pâté en roulade): assembled and cooked in the
same way as a galantine, but not wrapped in a poultry skin.
5. Mousseline pâté : The smoothest and most refined form of pâté
made from an emulsion of puréed raw meat, eggs, and cream.
Pâtés and Terrines

7. The Four Elements of Pâté Construction
 Most pâtés have four basic elements:
1. Forcemeat: All pâtés begin with a forcemeat. This emulsified
mixture of ground meat and fat makes up the body of the pâté.
2. Internal garnishes: Pieces of food placed within the forcemeat to
add texture, flavor, and visual interest.
Pâtés and Terrines

8. The Four Elements of Pâté Construction
 Most pâtés have four basic elements:
3. Liners and wrappers: A pâté forcemeat is usually contained in
some form of wrapper or liner.
 Only mousselines are not wrapped or lined; they may be encased in a
colorful vegetable wrapper for an attractive presentation.
3. Sealers: Historically, after a pâté product was baked and cooled, it
was sealed with a semisolid fat to preserve it. Modern pâtés and
terrines are now more often sealed with aspic for presentation
purposes.
 Lard, rendered poultry fat, butter, and aspic are used as pâté sealers.
Pâtés and Terrines
Pâtés, Terrines, and Charcuterie Specialties

9. Ingredients
 Primary meats: Meats that must total more than half the
pâté forcemeat’s weight.
 Secondary meats: Meats added to a pâté forcemeat. They
are used for a number of reasons:
1. To add a rich mouthfeel to a forcemeat made from a lean primary
meat. Both pork and liver are used for this purpose.
2. To lighten the color of the finished product.
Pâtés and Terrines

10. Meats and poultry frequently used in pâté forcemeats:
 Pork
 Turkey
 Pork liver
 Veal
 Duck
 Calf’s liver
 Game meats
 Wildfowl
 Chicken
 Poultry livers
Pâtés and Terrines

11. Fats for Pâté Forcemeats
 Fresh pork fat
 Chicken fat and turkey fat
 Duck fat
Seasonings for Pâté Forcemeats
 Salt, spices, herbs, aromatic vegetables, meat glazes,
alcoholic beverages, nitrite curing mix.
Pâtés and Terrines

12. Secondary Binders and Extenders for Pâté Forcemeats
 Many forcemeats acquire a better texture with a secondary binding
element in addition to the primary bind created by the emulsion of fat
and meat.
 These secondary binders consist of protein ingredients and starch
ingredients.
 The starch binders also function as extenders, adding low-cost bulk to
the force meat mix.
Secondary binders used in pâté forcemeats include:
 Raw egg
 Flour
 Panade (or Panada)
Pâtés and Terrines

13. Ingredients for Pâté Internal Garnishes
 Cured and smoked meats
 Nuts
 Dried fruits and vegetables
 Truffles
 Marinated raw meats and poultry
 Seasoned livers
 Gratin garnishes: Raw meats and poultry or livers that are seared to add both
flavor and an attractive brown color to the finished pâté product.
Internal garnishes are applied to pâtés in two ways:
1. Random garnishes
2. Inlay Garnishes
Pâtés and Terrines

14. Wrappings and Linings for Pâtés
 Pâte à pâté : Pastry dough wrappers for pâtés en croûte
 The French translation for this terms is “pastry for pâté.”
 These doughs must be sturdy enough to hold up to heavy
forcemeats and the steam, juices, and rendered fat they produce.
 Dough choices include:
 Pâte brisée , made with lard or vegetable shortening.
 A milk-enriched biscuit-type dough.
 A lightly yeasted, lard-enriched bread dough.
Pâtés and Terrines

15. Wrappings and Linings for Pâtés
 Liners for terrines
 Fresh pork fatback
 Fatback used for lining terrines must be fabricated into long, wide, even
slices, 1⁄8-in. (0.3-cm) thick, to line the terrine mold thoroughly and
efficiently.
 Caul fat (also called lace fat)
 A thin yet remarkably strong membrane that encases the stomach and
intestines of hogs and other animals.
Pâtés and Terrines

16. Wrappings and Linings for Pâtés
 Liners for terrines
 Bacon or pancetta is the usual liner choice of amateur cooks as both are
widely available in pre-sliced form.
 However, the assertive taste of these products can overwhelm the flavor of a
delicate forcemeat.
 They are best teamed with bold, rustic forcemeats, particularly those that
include liver.
Pâtés and Terrines
Danish liver pâté
with bacon

17. Wrappings and Linings for Pâtés
 Liners for terrines
 Vegetables, such as sturdy lettuce leaves, mild-flavored cabbage,
kale, and blanched leeks, may be used as liners for modern
poached or steamed terrines.
Pâtés and Terrines
Provençal Terrine of Rabbit

18. Sealer Ingredients for Pâtés
 Aspic Sealer for Pâtés en Croûte
 For pâtés en croûte, modern charcutiers
use flavorful, crystal-clear aspic to fill the
gap and adhere the crust to the forcemeat.
 Lard is the traditional material used to seal
terrines for extended storage.
Pâtés and Terrines

19. Equipment for Grinding and Puréeing
 Pâté forcemeats are prepared in the same
manner as sausage forcemeats.
Therefore, the same equipment is used for
grinding and puréeing both.
Pâté and Terrine Forms
 Today’s charcutiers can choose from a
variety of vessels in which to bake both
pâtés en croûte and terrines.
Equipment for Pâté Production
From top to bottom:
Stainless-steel triangle form,
enameled cast-iron terrine,
porcelain terrine,
stainless-steel collapsible pâté en croûte form

20.  Because both sausages and pâtés begin with forcemeats, the initial
preparation of pâtés is the same as sausages.
 Information on the preparation of forcemeats can be found in Chapter
12, pages 482-490.
Preparing Pâtés and Terrines

21. Galantine or Ballotine?
 Galantine
 Most food historians believe the culinary term galantine is derived from the
archaic French word galine, meaning “chicken,” and is related to the
modern Spanish word for chicken, gallina.
 If this is the true linguistic root of the term, it is safe to assume that a
galantine should be made from a chicken, or from a kind of fowl.
 Ballotine
 The term ballotine is also frequently used to describe a poultry forcemeat
cooked in a poultry skin.
 However, this term is derived from the French ballot, or “bundle,” and so is
more generic than galantine. Thus, it can refer to any kind of wrapped
forcemeat.
Galantines, Ballotines and Pâté Roulades

22. Galantine or Ballotine?
 Both galantines and ballotines
consist of forcemeats wrapped in
skin or meat prior to cooking.
 Pâté roulades are modern
interpretations of galantines and
ballotines.
 The poultry skin is replaced by a
decorative liner, and the lined
forcemeat is wrapped in heavy-duty
plastic film before it is poached.
Galantines, Ballotines and Pâté Roulades

23. Storage
 Most pâté products, once sealed as in the preceding procedures, have
a relatively long refrigerated shelf life.
 A terrine untouched in its dish keeps in the refrigerator for a month,
while an uncut, aspic-sealed pâté en croûte lasts at least two weeks.
 Once a pâté product is cut open, it must be served within a few days.
 Although you can freeze uncooked pâté forcemeat and even freeze an
uncooked, assembled terrine, you cannot successfully freeze a
cooked pâté.
Storing and Presenting Pâtés

24. Presentation Styles
 Pâtés, terrines, and galantines may
be:
 presented on a platter for buffet service.
 individually portioned for plate service.
 Platter Presentation
 A well-crafted pâté en croûte, terrine,
galantine, or roulade is often the
centerpiece of a garde manger display.
Storing and Presenting Pâtés
pâté en croûte

25. Presentation Styles
 Plate Presentation
 Plated presentation can range
from simple and rustic to
elaborate and formal.
 In simple, traditional
presentations, one or two slices
of pâté are plated with a liner
leaf or herb sprig garnish, a
condiment, and perhaps a
simple or composed salad
accompaniment.
Storing and Presenting Pâtés
Provençal Terrine of
Rabbit with Beet Salad

26. Presentation Styles
 En Terrine Presentation
 For casual service, a terrine may be served in the same dish in which
it was baked, a service style called en terrine presentation.
Storing and Presenting Pâtés
Country terrine
presented in an
enameled cast-iron
terrine dish

27. Pâté Accompaniments
 Good bread is the essential accompaniment for pâtés.
 Ideas for pâté accompaniments.
 Flavored mustards
 Cumberland sauce
 Anglo-Indian chutneys
 Mayonnaise sauces
 Relishes
 Fruit or vegetable salsas
 Reduced vinegar glazes
 Pickled vegetables
 Vegetables dressed in vinaigrette
Storing and Presenting Pâtés