Module 7: Terrines, Pates, Galantines, and Roulades

Forcemeats

• Lean meat & fat emulsion
• Grinding, sieving, or puréeing
• Smooth to coarse consistency/texture
• Rich and pleasant taste & mouthfeel

Forcemeat Styles

• Straight Forcemeat
• Country-style Forcemeat
• Gratin Forcemeat
• Mousseline Forcemeat

Straight Forcemeats

• Mixture of seasoned ground meats, the grind is generally fine
• 50-65% lean meat + 35-50% fat + seasonings
• Progressive grinding & emulsification

Country-style Forcemeats

• Also known as pâté de campagne
• Less refined, coarse texture
• Heartier flavor
• Pork + pork fat + liver + garnish
• Panada – almost always included

Gratin Forcemeats

• Meat is seared = enhance flavor & color
• Panada – required for texture
• Gratiné, meaning ”browned”

Mousseline Forcemeats

• Very light forcemeats – tender, lean white meats
• Cream & eggs = light texture & consistency
• Dice or grind meat then food processor

Forcemeat Ingredients

• Meat
• Liver
• Fat
• Salt & seasonings
• Secondary binders
• Garnish ingredients

Meat

• Pork – basic ingredient
• Veal, chicken, turkey, ham, duck, rabbit, & game
• Use well-exercised cuts = richer flavor
• Meat garnishes = tender cuts

Liver

• Chicken, goose, duck, or pork
• Gives flavor
• Acts as binder

Fat

• Classic ratio – 1:1 (fat : meat)
• Moisture and flavor
• Pork fatback gives best result
• Heavy cream = fat

Salt & Seasonings

• Salt – draws our proteins
• Classic recipes = quatre épices
• Season or marinate before grinding
• Herbs, aromatic vegetables, wines, etc.

Secondary Binders

• Proteins, fat, & water = structure, texture, & bind
• Country-style & gratin = required
• Eggs, nonfat dry milk powder, panadas
• Panadas – starchy items

Garnish Ingredients

• Add color, flavor, & texture
• Random or inlay garnish
• Garnish dusted with powdered gelatin or albumen

Terrines or Pâté en Terrine

• Known classically as pâté en terrine
• Forcemeat baked in an earthenware mold
• Served in mold (traditional), served in slices (modern)

Aspic-bound Terrines

• Solid ingredients bound by aspic
• Season and prepare main ingredients
• Add enough aspic just to bind the ingredients
• Use a rich, full-flavored base liquid

Pâté en Croûte

• Baked forcemeats
• Forcemeat baked in a crust

Galantines

• Forcemeat wrapped in skin
• Rolled in a cylindrical or sausage shape
• Poached

Ballotine

• Meat or poultry
• Boned & stuffed
• Served hot or cold

Dodine

• Normally made from poultry
• Duck & goose
• Roasted rather than poached
• Served hot

Roulade

• Rolled in cheesecloth or plastic wrap
• Not in natural skin
• Not exclusive to poultry

Mousses

• Used as terrine base
• Puréed meat, poultry, fish, vegetable, or other food
• Bound by gelatin
• Lightened with whipped heavy cream
• Soft mousse – without gelatin or binders

Foie Gras

• Fattened liver
• Geese and ducks
• A, B, or C - size, appearance, and texture

Liver Terrine or Liver Pâtés

• Popular, inexpensive appetizers
• Classic = liquified livers + egg + seasoning
• Flour = stabilizer, heavy cream = fat
• Basic forcemeat + livers
• Puréed livers + fat/cream cheese + seasoning