Uses of Forcemeats Pate Pate en Croute A

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 • Uses of Forcemeats

• Uses of Forcemeats

Pate & Pate en Croute • A rich forcemeat baked in a mold, dish

Pate & Pate en Croute • A rich forcemeat baked in a mold, dish or in a pastry crust

Review of Steps for Pates • • • Line Pate Mold with Dough (1/8”-1/4”)

Review of Steps for Pates • • • Line Pate Mold with Dough (1/8”-1/4”) Allow for Overhang Reserve Excess Dough for Chimney and Garnish Use Eggwash on All Seals 2 nd Liner May Be Used, Then Mold is Filled with Forcemeat and Any Inlay Garnish • Create Chimney & Garnishes • Bake Pate in Oven • Cool & Finish with Aspic

Terrine • “Pate en Terrine” • A loaf of forcemeat, similar to a pate,

Terrine • “Pate en Terrine” • A loaf of forcemeat, similar to a pate, but cooked in a covered mold in a baine marie • Mold is usually rectangular in shape and is ceramic or earthenware

Review of Steps for Terrines • Prepare Mold With Lining – Examples? • •

Review of Steps for Terrines • Prepare Mold With Lining – Examples? • • • Fill Prepared Mold with Forcemeat & Garnishes Eliminate Air Pockets Fold Liner(s) in Over Top to Encase Cook Gently in Water Bath (300° oven 170° bath) Cook to Correct Internal Temp Cool, Press, Store

Galantine • Boned meat, usually poultry, that is stuffed into its own skin, rolled,

Galantine • Boned meat, usually poultry, that is stuffed into its own skin, rolled, poached, and served cold, usually with aspic

Roulade • A slice of meat or fish rolled around a stuffing

Roulade • A slice of meat or fish rolled around a stuffing

Review of Steps for Galantines & Roulades • Carefully Romove Skin & Bone of

Review of Steps for Galantines & Roulades • Carefully Romove Skin & Bone of Bird (galantine only) • Lay Out Plastic or Cheesecloth and Place Skin & Meat, or Slice of Meat on Top • Fill with Forcemeat & Any Garnishes • Carefully Roll Around Forcemeat & Allow Overlap • Secure Ends (and middle, if needed) • Poach or Roast – If Poached, keep submerged, – If Roasted, place on mirepoix • Cool and Rewrap, Allow to Rest

Quenelle • A portion of an emulsion style forcemeat bound with panada or egg

Quenelle • A portion of an emulsion style forcemeat bound with panada or egg which is formed into a football shape using two spoons, then poached in stock; usually served with a rich sauce or as a garnish in a soup

Mousse • Also known as Mousseline • A very light forcemeat based on white

Mousse • Also known as Mousseline • A very light forcemeat based on white meat or seafood lightened with cream and eggs. – Professional Chef 7 th Edition

Rillette • Potted meat, or meat that is slowly cooked in seasoned fat, then

Rillette • Potted meat, or meat that is slowly cooked in seasoned fat, then shredded or pounded with some of the fat into a paste. The mixture is then packed in ramekins and covered with a thin layer of fat. – The Professional Chef 7 th Edition