1

Chapter 27

Pâtés, Terrines, and Other Cold Foods

2

Chapter Objectives1. 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:1. Protect food from air2. Improve appearance and shine3. To add flavor

7

Preparing Aspic Jelly

1. Classic aspic jelly2. Regular aspic jelly3. 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 GameTongue Truffles PistachiosFoie Gras Poultry Poultry liversPoultry breast Fresh pork

fatback

12

Types of Forcemeats

1. Straight forcemeat 55-65% lean meat 35-50% fat Seasonings

2. Gratin forcemeat3. 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

1. Always rinse the raw foie gras2. Soak in salted ice water or milk3. Rinse again4. For cold preparations, devein at

room temperature5. 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

Clip art images may not be saved or downloaded and are only to be used for viewing purposes.

Copyright ©2007 John Wiley & Sons, Inc.