This document provides information about pâté, terrine, and galantine. It defines galantine as a ground meat mixture that is wrapped in the skin of the product it is made from, such as poultry or game. The document describes the process of making galantine, which involves stuffing and rolling meat that has been spatchcocked so the skin remains intact. Galantines are then typically poached or roasted before being decorated and sliced for serving. Pâté and terrine preparation methods are also overviewed.