1 Chapter 27 Pâtés, Terrines, and Other Cold Foods.
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Transcript of 1 Chapter 27 Pâtés, Terrines, and Other Cold Foods.
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Chapter 27
Pâtés, Terrines, and Other Cold Foods
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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.
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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
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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
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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.
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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
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Preparing Aspic Jelly
1. Classic aspic jelly2. Regular aspic jelly3. Aspic powder
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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
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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
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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
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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
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Types of Forcemeats
1. Straight forcemeat 55-65% lean meat 35-50% fat Seasonings
2. Gratin forcemeat3. Mousseline forcemeat
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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
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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
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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
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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.
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Variations
Terrine of vegetable with foie gras in aspic
Remember various items can be used such as ham, duck breast, loin of rabbit
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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
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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
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Liver Terrines
Liver terrines are called liver pâtés A mixture of liquefied liver, eggs,
and seasonings Flour is used as a stabilizer
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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
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Copyright ©2007 John Wiley & Sons, Inc.