GM - Chapter 7 Terrines, Pâtés, Galantines

Chapter 7

Terrines, Pâtés, Galantines,

and Roulades
Chapter 7 Objectives
 Explain the use and preparation of forcemeats

 Identify various types of forcemeats including
straight, country-style, gratin, and mousseline
 Describe the procedure for making terrines
 Understand how to prepare pâté en croûte
 Explain the process of making galantines and
roulades
 Recognize the proper method of working with foie
gras including grading, cleaning, and marinating
Forcemeats
 A forcemeat is a lean meat and fat emulsion that is

established when the ingredients are processed
together by grinding, sieving, or puréeing
 Depending on the grinding and emulsifying
methods and the intended use, the forcemeat may
have a smooth consistency or may be heavily
textured and coarse
 Forcemeats should have a rich and pleasant taste
and feel in the mouth
Forcemeats
 4 basic forcemeat styles:
1. Straight forcemeats combine pork and pork fat with a
dominant meat in equal parts, through a process of
progressive grinding and emulsification.
2. Country-style forcemeats are rather coarse in texture.
They are traditionally made from pork and pork fat, often
with a percentage of liver and other garnish ingredients.
3. In gratin forcemeats, some portion of the dominant
meat is sautéed and cooled before it is ground. The term
gratin means “browned.”
4. Mousseline, a very light forcemeat, is based on tender,
lean white meats such as veal, poultry, fish, or shellfish.
The inclusion of cream and eggs gives mousselines their
characteristic light texture and consistency.
Forcemeat Main Ingredients
 Raw products (except gratin):

 Pork
 Fish (pike, trout, salmon)
 Seafood (shrimp and scallops)
 Game (venison, boar, rabbit)
 Poultry and game birds
 Poultry, veal, game, or pork livers
 Fat (either fatback or heavy cream)
Salt and Seasonings
 Salt plays a vital role in producing good forcemeats
 The salt acts to draw out the proteins in the meat
(these proteins are the primary source of the
forcemeat’s “bind”)
 Seasonings that can be used:
 Herbs
 Aromatic vegetables
 Spices
 Wines
 Cognacs
 Grain-based spirits
 Vinegars
Secondary Binders
 The proteins in the meats and fish are the
forcemeats’ primary binder
 A secondary binder is usually needed for country-
style and gratin forcemeats
 Secondary binders include:
 Eggs
 Non-fat dry milk powders
 Panadas
Panadas
 Secondary binder that is made from starchy items
 Examples:
 Well-cooked, pureed rice
 Well-cooked, pureed potatoes
 Bread soaked in milk
 Pâte à choux
Garnish Ingredients
 Garnishes give the chef an opportunity to add
color, flavor, and texture to a basic formula
 Garnishes can be added in two ways:
1. Internal or random garnishes are folded into
the forcemeat.
2. Inlays or centered garnishes are in the
forcemeat as you are filling the mold or laying it
out for a roulade or galantine.
Making Forcemeats
 Method:
1. Chill ingredients, chill equipment (below 40°F).
2. Grind (straight, country, and gratin use meat
grinder; mousseline uses food processor).
3. Mix and process (blend any seasonings,
panadas, or other ingredients thoroughly and
evenly; an adequate mixing period is crucial to the
development of the correct texture).
4. Test (for quality, seasoning, and texture).
Straight Forcemeat
 Basic forcemeat
 It is generally made by grinding the meat and fat
through a medium plate, then further processing it
in a mixer or food processor
 Uses:
 Fill a pâté en croûte
 Prepare terrines and galantines
Country-Style Forcemeat
 Less refined in texture and heartier in flavor than

others and are traditionally made from pork and
pork liver
 The texture of this forcemeat is achieved by
grinding the pork through a coarse die, then
reserving most of this coarse grind
 Country-style forcemeats are characterized by the
inclusion of two different grinds of meat, often with
the addition of a panada
Gratin Forcemeat
 In a gratin forcemeat, the meat is very quickly

seared—just enough to enhance the flavor and
color, but not enough to cook it through.
 Follow the same procedure for grinding as for a
straight forcemeat, and process it with a panada and
any additional ingredients
 Uses:
 Fill a pâté en croûte
 Prepare terrines and galantines
Mousseline Forcemeat
 Recipe:
1 lb meat or fish
1 tsp salt
1 each egg (or egg white)
1 cup cream
 Process the meat and salt just long enough to develop a
paste with an even texture. Add the egg white, followed

by the cream.
 It is important to scrape down the bowl to blend
properly.
Mousseline Forcemeat
 Uses:
 Fillings
 Stuffings
 Coat or wrap poached fish or poultry suprêmes
 Layer mousselines with different colors to create a special
effect in a terrine
Terrines
 Forcemeat mixtures baked in an earthenware mold

with a tight-fitting lid
 It is more common to present terrines in slices
 Terrine molds come in any number of shapes,
including :
 Triangle
 Half-circle
 Trapezoidal
Making Forcemeat Terrines
 Method:
1. Prepare the terrine mold by lining it.
2. Fill the prepared mold with forcemeat and any garnish
required. The liner is then folded over the forcemeat to
completely encase it, and a lid or foil covers the terrine.
3. Cook the terrine gently in a water bath. Add enough
simmering water to come about two-thirds to three-
quarters of the way up the mold’s sides. Monitor the
water bath’s temperature; it should be at a constant
170°F.
4. Cook to the correct internal temperature.
5. Cool, press, and store the terrine until ready to serve.
Aspic-Bound Terrines
 The aspic should be added only as needed to bind

the major flavoring ingredients properly
 Use aspic while it is warm
 Liquids used to prepare an aspic:
 Clear stocks
 Consommés
 Broths
 Juices
 Wine
Pâté en Croûte
 Method:
1. Line the pâté mold with dough. Set the dough in the
mold so that the overhang on one side of the mold is
enough to completely cover the top of the mold. Use
eggwash to “glue” the pastry together.
2. Bake the pâté, adding the chimney and any additional
dough garnishes as desired. The top crust of the pâté
should be vented by cutting a hole in the top to permit
steam to escape during baking.
3. Cool the pâté en croûte and finish with aspic.
Galantines and Roulades
 Galantines are made from boned poultry, sewn

back into the bird’s skin, poached in a rich stock,
and preserved in the natural jelly
 “Dodines” and “balantines” are occasionally used in
the same way as galantines
 Roulades differ from galantines in that they are
rolled in cheesecloth or plastic wrap, not in the
natural skin “casing” featured in galantines
Galantines and Roulades
 Method:
1. Carefully remove the skin and bone the bird for a
galantine.
2. Fill and roll the galantine or roulade.
3. Prepare the galantine or roulade by poaching or
roasting.
4. Once properly cooked (check the internal temperature
for accurate results), they should be completely cooled.
Galantines may be cooled directly in the cooking liquid;
roulades are generally removed from the poaching liquid
and cooled. Galantines and roulades should be rewrapped
to produce an even, appealing texture.
Foie Gras
 The earliest records of foie gras go back to 2500
B.C.E.
 The first published recipe for pâté de foie gras
appeared in Le Cuisinier Gascon, a cookbook
published in 1747
 Today, foie gras is produced from both geese and
ducks
 Izzy Yanay, an Israeli who moved to the United
States in 1981, is currently producing domestic foie
gras from the moulard duck, a hybrid breed
resulting from cross-breeding Muscovy (or Barbary)
and Pekin ducks
Grades of Foie Gras
 Grade A: the liver must weigh at least 1 ½ lb/
680 g. It should be round and firm, with no
blemishes. These livers are used for terrines and
pates.
 Grade B: weighs between 1 and 1 lb 3 oz/454 and
539 g. They should have a good texture but are not
necessarily as round in shape as foie gras graded A.
This is a good choice for roasting or sautéing.
 Grade C: weighs less than 1 lb/454 g, is slightly
flattened, and has some visual imperfections. They
are used primarily for mousses.
Foie Gras
 Foie gras terrines, pâtés, and roulades typically call

for marinated foie gras
 Classic marinade ingredients:
 Sauternes
 Port
 Cognac
 Armagnac

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Chapter 7

Terrines, Pâtés, Galantines,

 Explain the use and preparation of forcemeats

 A forcemeat is a lean meat and fat emulsion that is

 Raw products (except gratin):

 Less refined in texture and heartier in flavor than

 In a gratin forcemeat, the meat is very quickly

paste with an even texture. Add the egg white, followed

 Forcemeat mixtures baked in an earthenware mold

 The aspic should be added only as needed to bind

 Galantines are made from boned poultry, sewn

 Foie gras terrines, pâtés, and roulades typically call

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