Ẩm thực - Chapter 2:7 Pâtés, terrines, and other cold foods

Chapter 27Pâtés, Terrines, and Other Cold Foods1Chapter 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.2The Garde MangerThe 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 buffets3Sanitation and StorageCold foods present special sanitation problemsFood has been handled, cooked, plated, and returned to the refrigerator, then servedWe must be sure all foods are only exposed to room temperatures for a minimum amount of time4PresentationBasically, cold foods rely on visual impact to attract customers.Arrangements must be neat.In the case of pâtés and terrines, careful handling is essential.5Aspic and Chaud-FroidAspic jelly or gelée is a clarified stock with enough gelatin to solidify when cold.Aspic is used to coat foods to:Protect food from airImprove appearance and shineTo add flavor6Preparing Aspic JellyClassic aspic jellyRegular aspic jellyAspic powder7Chaud-FroidChaud-froid is a white sauce with enough gelatin to set when coldRarely used todayChaud-froid has the same benefits as aspic8Using Aspic Jelly and Chaud-Froid SauceBoth are used to enhance food’s appearance and flavor of cold foodsBoth must be cooked before use to coat foods9Special Forcemeat DishesThe classic dishes are called pâtés, terrines, and galantinesSome terrines are based on vegetables and other items, not meatsForcemeat may be defined as seasoned, ground meats used as stuffing or filling10Garnishes for Forcemeat DishesThe garnish on pâté or terrines is a major ingredientClassic garnishes include:Ham Veal GameTongue Truffles PistachiosFoie Gras Poultry Poultry liversPoultry breast Fresh pork fatback11Types of ForcemeatsStraight forcemeat55-65% lean meat35-50% fatSeasoningsGratin forcemeatMousseline forcemeat12Terrines and PâtésTerrines and pâtés are baked forcemeats, sometimes containing one or more garnishes.Pâté is baked in a crustTerrines are prepared in moldsTerrines are best prepared in rectangular molds13Galantines A ground meat mixture wrapped in the skin of the product it is made from, such as chicken or duckMost often poachedOften presented whole14Terrines Based on MousselineA 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 garnish15Terrines and other Molds with GelatinMost molds bound with gelatin fall into two categories:Aspic moldsMoussesBecause mousses are not cooked, they can be prepared in irregular molds.16Variations Terrine of vegetable with foie gras in aspicRemember various items can be used such as ham, duck breast, loin of rabbit17Foie Gras, Liver Terrines, and RillettesFoie Gras terrinesThe most prized and most noted ingredient is foie grasFoie gras is the fatted liver of a duck or gooseGrades of duck foie gras are grade A and grade B18Preparing Foie Gras for CookingAlways rinse the raw foie grasSoak in salted ice water or milkRinse againFor cold preparations, devein at room temperatureNever overcook; the liver is delicate and fat cooks quickly19Liver TerrinesLiver terrines are called liver pâtésA mixture of liquefied liver, eggs, and seasoningsFlour is used as a stabilizer20RillettesA 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 appetizer21Clip art images may not be saved or downloaded and are only to be used for viewing purposes.Copyright ©2007 John Wiley & Sons, Inc.22