Chapter 11

Pâtés and Terrines

Topics Covered

• Types of Forcemeats

• Preparation of Forcemeats

Introduction

• Pâtés started as a preservation method– No refrigeration was available– Food was preserved by baking it in bread– Early nineteenth century:

• Chef Antonin Careme baked terrines: forcemeats in long rectangular vessels instead of dough

Introduction (cont’d.)

• Terrine:– After baking, covered with pure lard to

preserve• Later with chaud froid

• Today, preparation and look of pâtés are changing again– Made in the shape of pies or baked in terrines

and served unmolded

Types of Forcemeats

• Straight forcemeats:– Made from equal parts pork, pork fat, and a

dominant meat (e.g., pheasant)– Ingredients are ground or emulsified in a food

processor– Meat is cubed, semifrozen, seasoned, cured,

and prepared the same way as sausage making

Types of Forcemeats (cont’d.)

• Country-style forcemeat:– Coarse texture– Made from pork, pork fat, and liver– Ground through various sizes of grinding

plates, seasoned, mixed– Then baked or poached in a enclosed vessel

with water

Types of Forcemeats (cont’d.)

• Mousseline:– A light fine-textured forcemeat – Made from turkey, veal, chicken, game, or fish– Ground, seasoned, and emulsified in a food

processor with cream and eggs– Then molded into quenelles (dumplings),

piped into natural casings, and placed in a terrine

– Terrine poached or baked in a water bath

Types of Forcemeats (cont’d.)

Pâté en croûte molds Various types and shapes of terrines

Preparation of Forcemeats

• Forcemeats, also called brat or farces:– Base of sausages– Made from raw meats, mostly pork– Also made from beef, poultry, fish, or mollusks

(e.g., shrimp or lobster)

Preparation of Forcemeats (cont’d.)

• For mousseline forcemeats:– White meats, fish, or shellfish are used – Heavy cream is substituted for animal fat

Preparation of Forcemeats (cont’d.)

• Having everything ready and observing good sanitary practices will help in preparing pâtés, terrines, or mousselines

• All ingredients and equipment must be kept at approximately 36°F to 40°F

Preparation of Forcemeats (cont’d.)

• Seasonings:– Salt draws out moisture and proteins from

meat and ensures a good “bind” – Using carefully measured herbs and ground

spices creates flavor

Preparation of Forcemeats (cont’d.)

• Seasonings: (cont’d.)– Should complement the main flavor of the

meat used and not be overpowering– Wine, brandy, or grain-based spirits can be

used to enhance flavor and aroma – Colorful garnishes add eye appeal and

develop additional textures and flavor

Preparation of Forcemeats (cont’d.)

• Production of forcemeats– Keep ingredients, and machinery between

36°F and 40°F• Reduces foodborne illness risk

– Prepare ingredients according to recipe– Keep grinding knives, grinding plates, and

food processor blades sharp

Preparation of Forcemeats (cont’d.)

• Production of forcemeats (cont’d.)– Terrines are lined with thinly sliced fatback or

pig’s caul/crepinette or sprayed/ greased with oil or butter before filling

– Do not overfill:• Allow about 1/2 inch of space below the top

Preparation of Forcemeats (cont’d.)

• Production of forcemeats (cont’d.)– Cover with plastic wrap and aluminum foil and

place in roasting pan– Fill pan halfway up the terrine with hot water

and place in a 350°F oven• Water temperature should be 175°F–185°F• Bake for 2 hours or to an internal temperature of

150°F to 155°F• Remove and cool• Chill

Preparation of Forcemeats (cont’d.)

• Pig’s caul:– A fine, fatty tissue enclosing pig intestines– Should be soaked in cold water for 2 to 3

hours before use• This removes all blood clots and impurities

– Squeeze dry and refrigerate

Soaked pig’s caul

Preparation of Forcemeats (cont’d.)

• Pâtés and terrines can interact with sausage forcemeats– Especially with bologna and gelbwurst (white

bologna) forcemeat bases

Summary

• This chapter reviewed:– The different types of forcemeats– How to prepare the different types of

forcemeats