top of page

Pates, Terrines & Galantines (Real Charcuterie)


The art of preparing various meats through curing, grinding, cooking or smoking are the foundations of charcuterie. The use of forcemeat in pâtés, terrines and various other derivatives is a hallmark of the craft. Sausages and salumi, bacon and ham, are all considered part of the tradition of charcuterie. Charcuterie is derived from French traditions and terminology that has evolved and transformed over time.


But really, with the FAD of charcuterie dominating menu's over the past few years, I rarely see these beautiful creations on the board. Likely because it's a dying art, with the vast majority of cooks not really being trained in said SKILL. So today let's look a little close at what they are, how to make them, and what should accompany them.


PÂTÉ

A forcemeat mixture of meats, fish, seafood or vegetables baked in a pastry shell or mold. Pâté en croute specifically refers to the pastry that encased the forcemeat. Today pâtés are loosely defined and can be prepared in pastry crusts or wrapped in fat back, leeks, or ham.

Galantine

Traditional preparation of a galantine required poultry to be boned completely and then stuffed with a forcemeat and reshaped to its original form. Today’s interpretation of a galantine is closer to a roulade, prepared with boned poultry such as chicken or duck wrapped in their own skin. Game meats like rabbit or fish such as salmon are also prepared in a similar fashion. A galantine is wrapped in cheesecloth or plastic wrap and tied to hold its shape. It can be poached or roasted. It is usually presented cold and can be glazed with aspic to enhance the presentation. BALLOTINE

Roulade of Chicken

This is a smaller relative of the galantine that traditionally utilizes the boned, leg portions of poultry. They are stuffed with forcemeat and braised or roasted. Ballotine are traditionally served hot and may be presented as a main entrée. Prepared in a manner similar to contemporary galantines, a roulade refers to a rolled item creating a pinwheel effect. A flattened chicken breast or butterflied pork loin are two examples. A roulade can be filled with just about anything and served hot or cold. RILLETTES Traditionally a mixture of pork and pork fat cooked until they fall apart. The meat and fat are then shredded and mixed until thoroughly blended, and spooned into small crocks. The surface is sealed with a layer of aspic or fat to preserve it. Rillettes can be prepared with any type of meat, fish or poultry.


Styles of forcemeats & garnishes





Well, I think that's about enough of that. I have attached a full recipe book on a few variations of "Pate en Croute", this is likely the most challenging Pate you will ever make...have fun! Looking for more information on Professional Cooking & Pastry? Join one of our programs today, Pro Chef or Gourmand, we have something for everyone.



EN-Pate-en-Croute-Recipe-Book-1
.pdf
Download PDF • 4.40MB

Cheers, and have a great Monday!

1 view0 comments

Comments


bottom of page