pates and terrines ihm pusa

8/10/2019 Pates and Terrines Ihm Pusa

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PATES AND TERRINES

PATES

The term pate means forcemeat baked in a crust, usually in a rectangular or oval loafmold. In French it is termed as PATE E !"#$TE. In other %ords it can also be aspread of finely chopped or pureed seasoned meat, often chicken liver.

In general sense the term pate applies to mi&tures other than forcemeats baked in crust.

EQUIPMENT REQUIRED FOR MAKING PATE

Pate molds

The mold selected %ill determine the appearance of the final product. There are threebasic types of pate molds '

1. (inged oval pate molds are classical styled having ornate decorations onthe sides, is a distinctive feature of these molds. They come in a threepiece or a four piece hinged mold. The mold is si)ed by its mold capacity.

*. (inged rectangular mold have contemporary styling. This allo%s a higherproduct yield and easier portioning. +olds of this type have smooth or

te&tured sides but seldom decorative designs. ormally they are threepiece hinged molds. Those made from black steel are preferred as theyallo% better bro%ning

!#+PI E- /0 P"#F. A EETA +/I T, I(+ P$ A


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2. Tapered loaf pans give pate a home3like appearance. The sides of the moldtaper for easy removal

Pastry %heels

cissors

Palette knives

"ound cutters

Aluminum foil

PREPARATION

The preparation of pate is done in 4 stages

1. PRE-PREPARATION

Prepare the dough

Prepare the forcemeat

"oll the dough about 156 th inch thick and about the si)e of the sheet pan

$sing the assembled hinged mold, mark the dough for the main and thecap pieces.

The bottom and the four %alls of the mold to be covered %ith the dough.



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Allo% for a 7 inch overhang on all the sides.

The capping piece should be the si)e of the bottom

!ut * chimney rings from an e&tra piece of dough using 1 inch and 7 inch

round cutter.

2. ASSEMB ING T!E PATE

ightly oil the assembled mold.

Fold the main piece of dough length %ise. It should drop easily into the mold.

It should cover all the four %alls and the bottom of the mold.

$sing a small ball of scrap dough carefully press the dough into the corners of themold.

!over and refrigerate the lined mold for one hour.

Fill the mold %ith %ell chilled forcemeat 7 inch short of the top edge.

The forcemeat should be placed in several layers using a palette knife to press theforcemeat to reduce the formation of the air pockets.

Fold the overhanging dough over the top of the forcemeat.

ightly egg %ash the dough covering the top.

ightly eggs %ash the face of the capping dough.

ay the capping face, egg %ash side do%n, on top of the pate.

". INSERTING T!E #!IMNE$S

!himneys are placed in the pate to allo% steam to escape. If chimneys are not

present the steam can crack the crust.



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%. #OOKING T!E PATE

!ooking the pate is divided into t%o stages3

ro%ning tage ' %ithout egg %ashing the top of the pate, cover the pate %ith afoil. Place in a pre heated oven at 894 degrees F, for 1: minutes. "emove fromthe oven and allo% rest for 14 minutes.

!ooking tage ' uncover and lightly egg %ash the top of the pate. Place in apreheated oven at 24: degrees F until an internal temperature is reached to 14:degrees F

#TE0 The temperature can be taken through the chimney

&. FINIS!ING T!E PATE '

The pate is not complete %hen it is removed from the oven. It must be first filled%ith aspic.

Allo% the pate to rest at room temperature for 14 minutes. This %ill allo% the ;uices and fat those have come out of the pate to be absorbed back.

!arefully fill the chimneys %ith a good


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TERRINES

TE""I E are the closest cousin of pates.

The terrine vessel is an oblong, earthen%are mold. It can also be enameled cast iron .

Terrines are the pate cooked in terrine mold and not a crust.

Terrines can also be made using pre3cooked paste of meat, fish or vegetable purees boundcold %ith gelatin or hot %ith eggs.

Terrines can be served directly from the mold or removed.

They are most often served cold ho%ever they can also be served hot.

EQUIPMENT REQUIRED

Terrine molds

Plastic food film

Palette knife

=ater bath %ith a rack



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PREPARATION

The preparation can be divided into 8 stages.

1. PRE-PREPARATION 3 The first step is to select a suitable mold. ightly oil the mold ine the mold %ith single piece of plastic film, large enough to cover

the bottom and the four sides. Prepare the forcemeat.

2. ASSEMB ING T!E TERRINE

Fill the terrine half %ith forcemeat, being careful not to form the airpockets.

Place the garnishes if any. Fill the terrine %ith the remaining forcemeat to the shoulder of the

mold. Fold the overhanging plastic sheet over the forcemeat. Place the lid on the terrine.

". #OOKING T!E TERRINE-

Assemble the %ater bath Place terrine in the %ater bath Place in the pre heated oven at 2*4 degrees F !ook to an internal temperature of 18: degrees F "emove from the %ater bath !ool at room temperature for 2: minutes.

%. PRESSING TERRINES- A cooked terrine is pressed by removing the lid and placing a

metal plate, cut to fit the opening of the terrine, on top of the plateand the terrine is refrigerated overnight



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GA ANTINES

?alantine is a boned poultry or game animal stuffed %ith forcemeat.

+odern galantines are more often rolled into an even, elongated shape resembling a thicksausage.

The meat of the poultry or game may be left attached to the skin in its natural position.

Poultry or game may also be skinned first and the prime pieces, such as the breast, usedfor the inlays

#nce assembled, the galantine is poached and left to cool in a rich stock

The stock is made from the animal %hich has been used.

=hen cooled, galantines may be braised briefly



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?ather the cheesecloth at one end of the roll and tie like a toffee. -o the same %ith the other end also.

". #OOKING T!E GA ANTINE

Place the galantine in a big bra)ier. !over %ith the prepared stock and place on the range. ring the temperature of the stock up to 1@: degrees F Poach the galantine till the internal temperature reaches up to 19:

degrees F "efrigerate overnight in the same stock

%. PRESENTATION

Traditionally the galantines are sliced and served %ith small cubesof delicate aspic.

ROU ADES

The term roulade can be applied to contemporary products prepared in the manner %hichis similar to galantine, yet do not satisfy the classical definition of the galantines.

They are generally made by boneless flank steaks, butter flied, pounded, spread and thena filling of forcemeat or any other minces are added and is rolled in the style of thegalantine

The roulade is then either roasted or poached.

The variety of roulade is unlimited.



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The roulades are sliced and served hot or cold.

BA OTINES

This is the smaller relative of galantines

It is an e&cellent method for using the leg portion of poultry %hen the breasts have beenused in the other preparations

The legs are de3boned, leaving the meat and the skin intact.

Forcemeat or any other mince is stuffed into the pocket and then the pocket is carefullysealed.

The ballotine is normally roasted or braised.

It can be gla)ed %ith aspic or coated %ith chaud3froid sauce and can be served cold or

hot.



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PARFAITS

This is the French %ord for PE"FE!T

It refers to t%o distinctly different items.

1. #ne is a fro)en mousse like dessert of lightened still fro)en ice cream, %hich isserved in a tall glass.

*. #ther parfait is a savory terrine %hich uses vegetables, fish, shell fish, poultry or

other light meats. It is distinguished by its very fine te&ture and preparationmethods.

It is based on ra% mousseline forcemeat. =hipped cream is incorporatedinto this mi&ture for lightness. This mi&ture is set %ith gelatin, not by heat.

The second method is based on a puree of cooked meat or vegetablefortified %ith egg %hites and is lightened %ith cream. The mi&ture is thenmolded and poached.

A parfait can be cooked in a terrine mold, large timbale or loaf pan.



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MOUSSE AND MOUSSE IN

These terms have t%o applications.3

+#$ E ' The mi&ture is a cooked puree, bound %ith gelatin and lightened %ith cream,is set by chilling.

+#$ E I E F#"!E+EAT ' Is composed of ra% pureed meat or fish combined %itheggs and cream set by cooking

+#$ E A - +#$ E I E ' These terms also refer to the si)e of the finished dish.

A mousse, hot or cold, is a dish made of mousse mi&ture or mousseline forcemeat. It ismolded in a terrine, suitable to serve more than t%o people.



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A mousseline is a small

pates and terrines ihm pusa

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