What is Pate’ & Terrine

A pate differs from a terrine in that pate is usually made from liver, is much finer in texture
and can be made in any shaped container. A terrine is generally made from much chunkier meat - chunks
of pork hock, diced lamb leg meat, duck breast or minced pork

French or Belgian cuisine, pâté may be baked in a crust as pie or loaf, in which case it is called pâté en
croûte, or baked in a terrine(or other mold), in which case it is known as pâté en terrine. Traditionally,
a forcemeat mixture cooked and served in a terrine is also called a terrine. The most famous pâté is
probably pâté de foie gras, made from the livers of fattened geese.[1] Pâté en croûte is baked with the
insertion of "chimneys" on top: small tubes or funnels that allow steam to escape, thus keeping the
pastry crust from turning damp or soggy. Baked pâté en croûte usually develops an air bubble under the
crust top as the meat mixture shrinks during baking; this is traditionally dealt with by infusing semi-
liquid aspic in the hollow space before chilling.

In the Netherlands, Finland, Germany, Romania, Hungary, Sweden, Denmark and Austria, some liver
pâtés are shaped as a soft, often spreadable sausage,
called leverworst(Dutch), pate or lebăr (Romanian), májpástétom/májkrém (Hungarian),
or Leberwurst (German). In the United States these are sometimes called "liverwurst" (mixing English
and German), or braunschweiger. Some liverwursts can be sliced. In the US, sliced liverwurst is used as
a sandwich filler. Others are spreadable as most French or Belgian pâté; these types are more popular in
the United Kingdom. In Scandinavia, leverpostej (in the Netherlands: leverpastei) is a popular
baked pâté similar to the French pâté en terrine, usually made of lard and pork liver.

In Poland, pasztet is made from poultry, fish, venison, ham, or pork with eggs, flour, bread crumbs, and
a varied range of additions, such as pepper, tomato sauce, mushrooms, spices, vegetables, ginger,
nutmeg, cheese, or sugar. A local form of pasztet is pasztecik szczeciński, a deep-fried yeast dough
stuffed with meat or vegetarian filling, typical fast food dish of the city of Szczecin.

In Russia and Ukraine, the dish is mostly prepared with beef, goose or chicken liver[2] and thus is
commonly known as pechyonochniy pashtet (Russian: печёночный паштет, "liver pâté"), however other
meats also can be used. Unlike the Western European method the liver is first cooked (boiled or fried)
and mixed with butter or fat and seasoning such as fresh or fried onion, carrots, spices and herbs. It can
be further cooked (usually baked), but most often is used without any other preparation. In Russia, the
pâté is served on a plate or in a bowl, and is often molded into the shapes of animals, such as
hedgehogs.[3] Basically the same recipe is known as chopped liver in Ashkenazi Jewish cuisine,
where schmaltz is used instead of butter and hard-boiled eggs are usually added. Another common type
of pâté in Jewish cuisine, also popular in Russia and Ukraine, is vorschmack or gehakte herring(chopped
herring).[4][5]

In the former Yugoslavia, pašteta or паштета (a thinly pureed pâté) is a very popular bread spread
usually made from chicken, beef, turkey or less commonly tuna or salmon.
In Vietnam, pâté (gan xay) is commonly used on bánh mì baguette type sandwiches.[6] Pâté of this type
is more commonly made from liver.

What are pate and terrine

In French or Belgian cuisine, pâté may be baked in a crust as pie or loaf, in which case it is called pâté en
croûte, or baked in a terrine (or other mold), in which case it is known as pâté en terrine. Traditionally, a
forcemeat mixture cooked and served in a terrine is also called a terrine.
 Different types of pate’ & Terrine

Duck Liver Pate’

duck liver pâté baked with aspic and surrounded by buttery puff pastry

Smoked Trout Pate on Toasted Baguette

Pork Terrine

Chicken Terrine
What is Pâté ?
Pâté is roughly translated from the French to mean something like a “paste” or coarse mixture. It as a
mixture of ground meats and fat to which other savory herbs and spices are added. With a dash of port
wine or sherry thrown in (historically for good health!) the mixture is then

The History of Pâté

The origin of pâté is rooted in all of the northern and central European cuisines. In the Middle
Ages, it was in fact, a staple of the European country side, the “Campagne” where meat, game,
and poultry were raised, slaughtered, and prepared for food on the homestead. The pâté evolved
as an economical and flavorful way to use all of the animal.
It was the French who adopted the pâté as a medium for creative exploration, introducing more
complex flavors and new texture of the more finely ground “mousse”. Today pâté remains a
mainstay of the French diet. 25% of French people eat pâté at least once per week and 68% of
French people consume pâté at least once per month. In recent decades it has become a favorite
nibble and first choice of hors d’oeuvre in millions of households across America.

Pâtés, Mousses, and Terrines: What’s the difference?

These words are typically used casually but they are all used interchangeably to refer to a baked
ground mixture of meat, poultry or game ingredients (and sometimes vegetable and seafood as
well), that have been combined with spices and a liquor. We use the word Pâté today to describe
this type of food in a general sense, more as a “category”. The finer points of differentiation
might refer to that of texture such as a Mousse which characterizes the refinement of the mixture
to be very smooth, creamy and spreadable. The “Country” or “Coarse Cut” style is a coarser
grind and served as cubes, or as a slice. A Terrine, historically describes the earthenware or
plastic container in which the pâté or mousse is baked. Today it can describe a loaf shape of any
meat, poultry, game, vegetable or seafood mixture.
Take care however, when speaking about Foie Gras. These French words describe a duck or
goose liver that has been fattened and enlarged by a special process to give it a very rich flavor
and buttery mouthfeel. Any pâté, mousse, or terrine may contain duck or goose liver, but that is
NOT to say it is Foie Gras unless it is labeled as such.
The origin and history of pâté

Pâté is a spread, usually made from any kind of meat, fish or liver. It is usually eaten on bread
for breakfast, as a snack or starter. Ingredients of pâté are normally a finely grinded mixture of
meat, fat, vegetables, spices and wine; however also vegetarian versions exist. The word pâté
originates from French, meaning a mixture of meat and fat.

It is not known exactly when in history people started to make pâtés. However, there are data
about the beginnings of the famous “pâté de fois gras” (goose liver pâté), which was created in
1765 by a chef Jean Joseph Clause from Normandy. “Pâté de fois gras” is a typical French pâté
made from fatty goose liver. These geese are specially fattened with a procedure originating
from the ancient Egypt.

P
What is the Difference Between a Pâté and a Terrine?

A terrine is an entirely different thing to pâté, with the clue to how different they are in the
translation from the French word pâté becoming "paste" in English.

Pâtés (pastes) more often are smooth, light and will predominantly, but not exclusively, be made
of duck or chicken livers. However, they can be created with fish, vegetables, beans or pulses as well.

A traditional terrine, on the other hand, is an entirely different method of cooking, which creates a
robust, chunky, textured dish and can consist of one through to several types of strongly flavored
meats or fish and seafood. The ingredients in a terrine are often layered with a forcemeat of
minced, spiced, seasoned meats or fish to work as glue to support the different layers.
What are the Two Meanings of a Terrine?

The terrine, as a cooking vessel, is a deep, rectangular, straight-sided dish - usually ceramic, glass
or cast iron - with a tight-fitting lid. In traditional cooking, the terrine dish often would be made in
the shape of an animal, usually depicting the contents of the terrine.

The second meaning of terrine is the actual food that is cooked or served in these containers. The
food is constructed in loaf-shaped layers of either meat or fish, and can sometimes actually contain
vegetables which are served cold either in the terrine it was cooked in or sliced. The beauty of
creating terrines are their ability to be anything from a simple, rustic affair of modest meats,
through to elaborate haute-cuisine of game, foie gras and truffles. The limitation is only in the
imagination of the cook.

To slightly confuse the issue, a pâté can be part of a terrine as one of the layers which adds a lovely
dimension with the smooth textures contrasting with the coarser ones of the terrine.
Terrine
is a French meat loaf dish made with ground or finely chopped meat and served at room
temperature. The name also refers to the covered, glazed earthenware cooking dish that is used to
cook the meatloaf and serves as the mold. It takes quite a bit of time to make this type of
meatloaf, because the meat mixture must be marinated in a wine-and-herb mixture and left in a
refrigerator for a day, then it must be cooked and cooled the next day, then it is left to sit for as
long as two days for proper pressing to occur. Originally created as a hearty meal for French
laborers, this dish has evolved into a fancy meatloaf that is served even in the most upscale
French restaurants.
 FORCEMEATS

A forcemeat is a ground mixtures of meats, poultry, fish or vegetables combined with

fats, seasoning and other flavoring ingredients. The mixtures are used in classic
charcuterie preparations of pâtés, terrines and galantines. A forcemeat is also used to
fill ravioli or wontons, stuffed in in sausage casings, or prepared as quenelle(delicate
meat or fish dumplings).
 Forcemeat
A mixture of ground cooked or raw meats, fish, shellfish, poultry, vegetables, and/or fruit
combined with a binder, seasoned, and emulsified with fat.

What are the three principle styles with forcemeats?

Straight, Country, and Mousseline

What are the four components of forcemeat?

Nourishing Element, Fat, Binder, Seasoning

What is the nourishing element for a forcemeat

It is the main focal ingredient. It may be ground course or fine meat, fish, poultry, dried fruit,
vegetables with limited moisture

What does fat contribute to the forcemeat

Flavor, moisture, smooth texture

What kind of fats can be used for a forcemeat

Egg yolks, Butter, Heavy Cream, Pork Fat, Bacon, Rendered Animal Fat

What is the ratio of fat when making a forcemeat

25% fat 75% lean

 What does the binder do for the forcemeat

Holds the protein mixture together by giving it more structure and gives the mixture a smoother
texture. Also it increases the yield
 Garde manger

Garde manger is creating decorative elements of buffet presentation like ice carving and edible
centerpieces made from materials such as cheese, butter, salt dough or tallow and other foods.