How To Make Pates And Terrines
from Italian Traditional Food

Advice on how to make pates and terrines

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Here is some useful information on how to make pates and terrines. Pates are savoury mixtures made principally from either chicken, calves or pigs liver with the addition of other meat, poultry or game.

Pates and terrines can be smooth and velvety, or coarse in texture. Pates and terrines are served cold as a first course, either scooped from the pot with a spoon or cut in slices, and should be served on individual plates, with hot toast and pats of fresh butter served separately.

A more substantial pate (similar to a galantine) is served as a main course with salads, or as a dish for the buffet table. This type is sometimes called a terrine after the glazed earthenware casserole in which it is cooked. A terrine can have sliced meat or game between the farce and all pates of this sort are lightly pressed after cooking to make them easier to slice.

The meats for both pates and terrines should be well seasoned and have a proportion of fat, a dash of brandy or sherry being added for additional flavour and to help them keep.

How to cook pates

Pates should be cooked tightly sealed so see that the mixture fills the casserole, and a luting paste used to seal it well. This is a paste of flour and water mixed together to a soft, putty-like consistency and spread with the fingers on the join between the lid and casserole. The casserole is then put into a roasting tin half-filled with hot water, ie. a bain marie; the whole is then put into the oven and cooked according to the recipe.

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