How To Make Pates And Terrines

Pate is a rich savoury dish

Pates are savoury mixtures made principally from either chicken, calves or pigs liver with the addition of other meat, poultry or game.

They can be smooth and velvety, or coarse in texture. They 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.

Read more Italian traditional food related articles here

Copyright © 2010 All Rights Reserved Worldwide. Italian Traditional Food

You may not reprint articles from this website without the written permission of the site owner.

Disclaimer: Articles on this Website are provided for information purposes only. Italiantraditionalfood.com does not accept any responsibility or liability for the use or misuse of the article content on this site or reliance by any person on the site's contents.