Transcript Pate-Terrine.ppt

Pâtés & Terrines
Pâté
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Translates as “Pie”.
Refers to
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pastry shell with filling.
meat, fish, vegetables, or fruit.
Served hot or cold.
Roman Times
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Pâté
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Typically pork.
Some used bird tongues.
Middle Ages
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Venison & sheep’s tongue.
Five Types Of Pâté
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Pâté en Terrine
Pâté en Croûte
Pâté à la Maison
Galantine
Mousse
Pâté en Terrine
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Meat, game, fish.
Earthenware mold.
 Lined with fat
 bacon/fatback/lard/suet.
 Pressed.
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Pâté en Croûte
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Meat, game, fish.
Baked in a pastry shell.
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Can be served hot or cold.
Pâté à la Maison
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House specialty.
Meat, game, fish.
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May or may not include a crust.
Galantine
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Most often poultry.
Wrapped in its natural casing.
Mousse
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Combination
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Base (cooked)
Binder (gelatin, aspic gelee, veloute…..)
Aerator (whipped cream, whipped egg whites)
Terrine
Terrine is a pâté, but a pâté is not
necessarily a terrine.
Pâté en Terrine
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Cooked in an earthenware mold.
Lined with fat.
Pressed
Terrine Preparation
Line mold with fat.
Fill
Cook
Cool
Press
Store