Next, spread a layer with just plain butter (for the yellow color) about 4 or 5 tablespoons of butter. (d) Terrines should be brought to room temperature before. Paté of venison with mushrooms and sage leaves. Over time, many recipes have appeared with meats other than pork: poultry pâté and feathered game (duck, capon), mutton, veal, hare, but also with seafood ( carp, eels, monkfish, sturgeon, cod), and many more. 4. Recipes / Terrines and pates (1000+) Roast Goose With Prune And Pate Stuffing Pt 1. Serve our festive pâté recipes for a delicious Christmas starter along with crackers. With a sharp knife or mandoline, slice zucchini and eggplant into ¼ inch (0. 91. There are many ways to serve terrines — sliced as a first course, cubed as an appetizer, presented on a charcuterie board, even in a BLT slider or Vietnamese banh mi. Le Petit Baigneur. (Cookery) an oval earthenware cooking dish with a tightly fitting lid used for pâtés, etc. It is one of many books in this Time Life Books, The Good Cook. Typically, bay leaves are added to the cooking liquid or stock that is used to poach or braise the meats and ingredients that will be incorporated into the terrine or pâté. Add enough water to a large roasting pan to measure a couple inches deep and slide it in the oven. in Patisserie/cake Shop, Food Delivery Services. Questions & Answers - SITHCCC016 ANIBT _ Brunswick Campus 1 of 15 Version 1. Uncut meat terrines sealed with a layer of fat (see p. Always mince items prior to blending to cut down on mixing time. Planning a picnic soon? It's time to turn your attention to our selection of French-inspired terrines and pâtés. There is this saying that pate is made with common meats and terrine with more refined meats like game meat. - Pâtés with large grains, such as Breton pâté. Add this mixture to the pork. Core the apple, and cut into two. During baking, the pate mass shrinks. 5. These cheeses add a creamy component to our pâtés, terrines and mousses. Grind this into the same both as the venison and pork fat grind from step 3. Chapter 11-pate-and-terrine. Carefully take the terrine out of the oven. I have looked at all the terrine books I can find and this seems to be the definitive work. But technically, a terrine doesn’t have to be a pâté, because it doesn’t have to be made of meat! Many other foods can be prepared in this style, as the porcelain or. These aromatic leaves contribute a complex and earthy essence to the dishes, infusing them with a subtle yet unmistakable flavor that is both herbal and slightly floral. Handmade Poultry & Foie Gras Terrine, Fresh, +/-1kg. Our selection of gourmet pâté and terrine really is a treat. The origin of pâté is rooted in all of the northern and central European cuisines. Step 10 for making galantine: Add the meats to your deboned chicken and roll it up. The word terrine conjures up images of chucky pork or game loaves of meat, like a chucky meatloaf, but in a more defined shape by using a mould to cook the terrine. Three of my favorite patés- Chicken Apricot Terrine, Duck Liver Parfait, and Country Paté- served with Fennel Leek and Orange Relish, Apple Raisin Chutney, and Arugula Radicchio Salad. Terrines are also called pâté en terrine because they’re. Wrap the terrine in 2 layers of clingfilm, then 2 layers of aluminium foil. 2. Jan 3, 2016 - Explore Brian's board "Terrines and Pates", followed by 275 people on Pinterest. Enough to satisfy your customers. 1, 2023 12:47 pm EST What is pâté if not the fancy European spread of pureed liver served with crackers?. Choose from port and chicken liver pâté, vegan mushroom pâté and more. Pâtés and Terrines Packet 5. 3 out of 5. Place a wrapped press plate on the product with a 2-pound weight. Packed with prunes, juniper berries and wrapped in bacon, it's got a great variety of fruity flavours. Pâté Vs. Place meat mixture half way up the pan. Preheat oven to 325°F. Indulge yourself with our top pâté recipes. Add garlic and thyme and cook, stirring, 1 minute. Here are 10 special ways to unlock the flavors of Alexian Pâté. Entrée; Pâté de sanglier stérilisé en bocaux. D) forcemeat. Sour pickles are a suitable accompaniment or plate garnish for pork terrines. 64 cm) lengthwise slices. – Mousselines are the most delicate of forcemeats. Valpolicella. It can also be enameled cast iron . Portion and. Kuletos' Well Maybe It's. - Pâtés with large grains, such as Breton pâté. Step 1/8. Step 2/8. What is the term for a hearty, heavily seasoned forcemeat that is often baked as a terrine?Professional Charcuterie: Sausage Making, Curing, Terrines, and Ptes: Sausage Making, Curing, Terrines, and Pâtés - Kindle edition by Kinsella, John, Harvey, David T. Saucisson. Aug 27, 2018 - Explore DMZ's board "Terrines and pates" on Pinterest. pates are pates, and terrines are pates baked or pochedin an earthenweare dish, the two names are not interchangeable. Prepare the pre-seasoning marinade(s) and/or cure(s) for the primary meat, secondary meats, and internal garnishes. See more ideas about recipes, food, terrine recipe. Chill well for 30 minutes. After baking, pâtés en croûte must be compressed with a heavy weight to ensure smooth mouthfeel. The meat and fat are then shredded and mixed until thoroughly blended, and spooned into small crocks. Double-wrap the terrine top in foil, pressing well into the sides and twisting the ends to seal. Detailed Preparation & Cooking Instructions. The terrines and pate recipes are perfect for using game and fish. In any event and for any event, serving pâté, terrine or rillettes lends a more upscale twist. The correct French abbreviation of this is terrine, but in common usage the French also call it pate. Galantines are poached and served cold. ). To press and weight a pâté—also known as a terrine—you put a flat barrier (the press) on top of the pâté and place weights on top of the press. Begin pureeing the meat by pulsing the food processor, adding the soaked bread, garlic, pepper, nutmeg and the salt. Method: Put the mixing bowl and paddle attachment of a large stand mixer, along with the ground pork butt and belly, in the freezer for 30 minutes. If you’re making a terrine, you need a dish to cook it in. See more ideas about terrine recipe, recipes, food. Bacon. 8:00 AM - 6:00 PM. The pâté en croute and the trapezoidal, triangular and half-cylindrical terrinemolds don’t typically come with lids, so this tip applies to the standard terrine molds made of stoneware, porcelain, cast-iron and even silicone. Ham. 8. Pate refers to a smooth, creamy mixture of meat, fat, and seasonings that is typically served in a small dish or spread on bread. Cuts and trims of meat, garnishment (smoked ham, duck confit), truffles. Terrines are lined with pork fat. Season 9 Episode 6 - Terrines and Pates. Terrines will actually keep much. Soft cheeses like brie or chevre. Your first terrine mold, tip #7: Get one with a lid and make sure the lid has a hole in it. Terrine: What's The Difference? SMarina/Shutterstock By Heather Lim / Feb. The "Plate of House Made Pates & Terrines" is one of the best menu items I have ever had in DC, hands down. Place the terrine/pate on top of the aspic and fill the container with aspic. Image by Madeline Stanley. The name of terrine comes from the terracotta cookware from which the paste is cooked. Roast Goose With Prune And Pate Stuffing Pt 1, ingredients: 1 c. You don't want a lot of color, just a little. To press, use scissors to cut a piece of cardboard that fits. If grinding your own meat, put the auger, the die, and the tray of the grinder into the freezer or refrigerator at least 30 minutes before you plan to start grinding. Price: Buying whole legs of lamb or ham and using the primal cuts a to cane may be cheaper;. METRIC 2 pounds 900 g Meat, poultry, or game (as the main ingredient), cubed 2 pounds 900 g Pork fat, chopped 1 pound 450 g Lean pork or veal, cubed PREPARATION STEPS: 1. 1/4" to 3/8" Fat content for forcemeat. He had a. So, basically, terrines made of meat, vegetables or sweets can have. They can be created with fish, vegetables, beans, or pulses. 8. Discover the world of French-style pates below! A classic terrine combining pork, duck meat and duck foie gras with port wine and seasonings. Pour boiling water into baking pan to come halfway up sides of the loaf pan. It includes 35 techniques explained in more than 200 step-by-step instructions, to prepare sausages, debone and. A kind of ragout formerly cooked and served in the same dish; also, a dish consisting of several meats braised together and served in a terrine. Dry Vermouth, 2 c. A sumptuous spread of whipped crab meat cooked with shallots, cream, garlic and butter. Its bright cherry fruit is lovely with pork. 4. , 65 degrees C. In an initial recall notice posted on Aug. A French charcuterie board will usually include a tartine (spreadable). For instance, you can discover terrines made from fruit, red onions, raspberries, wine and mustard. This spring loaded terrine press is intended to compress your terrines and pates. The complete, contemporary guide to preparing sausages, cured and smoked meats, pâtés and terrines, and cured and smoked fish of the highest quality . 12 ratings. 5. Pastry encased pates are finer in texture than terrines, but after. C) galantine. Pâtés and terrines are made with mixed meats and it’s acceptable to use these terms interchangeably. (d) Terrines should be brought to room temperature before. When used sparingly, bay leaves add depth. Surprisingly good with richer game patés and terrines. Pâtés and terrines can therefore be kept much longer than before. 3 Pâté, terrines and galantines are presented attractively for service in line with recipe and establishment requirements. Handmade Pork Cheek & Foie Gras Terrine, Fresh, +/-1kg. Pate is generally softer in texture and can be different shapes. Pour in apprx 1/4"of aspic in the bottom of the dish. Terrines will actually keep much. Chill meats and puree in a food processor. The meat is packed into a terrine mold and gently cooked for several hours. Terrine. 885) do not keep as well as terrines because the pastry loses its. Download it once and read it on your Kindle device, PC, phones or tablets. Combine the whiskey and orange liqueur in a. Terrines can be served. The pâté evolved as an economical and flavorful way to use all of the. 0 out of 5 stars Best pate and terrine book ever. For more unusual but tasty choices, try fried capers, fried pickles, prosciutto pastry twists, and gruyere and tomato tartine. 25gms fresh yeast. Excellent overview and recipes, and includes other things like recipes for sauces for the terrines and timbales. Directed by David B. Average weight1kg Maison Terrine Pork blended with fresh cream, herbs, spices and brandy. Some of my most popular recipes are for Basic Salami, Mexican Chorizo, a wintertime Wild Game Terrine, and Sheboygan. Entrée; Pâté de Lièvre. Pâtés and Terrines have a much smoother texture. Hutchins does a great job of giving the history of pâtés and terrines and. Usually made from the livers of ducks and geese, this French delicacy is truly something special and for that reason is a highly prized culinary treat. From. Vinegar-pickled or fermented vegetables for acidity and crunch (classically cornichon, but sliced pickled onions, cold red cabbage etc). ‘Terrine’, on the other hand, is a French word for a style of large, rectangular earthenware pot. Pate is a mixture of finely or coarsely ground meat, minced vegetables, herbs and spices laced with wine or cognac and baked until it becomes a spreadable paste. (c) To make neat slices of pâté, use short, quick knife strokes. This book presents a thorough explanation of traditional terrines, pates and galantines. 56 / 9 votes. With such excellent service, fresh meat well priced, Terrine et Pâtés is now on my list of favourite terrine place in Montreal. )And sometimes emulsions break. JB Prince offers a variety of professional-grade terrine and pate molds for chefs and culinary enthusiasts. 10 €. The head, particularly the top or crown. 2. It is often served on or with bread or crackers. Add any cream last to prevent curdling due to excessive. TV-G. _____ 12. According to Julia Child, if you can make a meat loaf you can make a French pate; it’s as simple as ground meat flavored with herbs and wine, then baked in a. Add the ground pork, 1 tablespoon salt, a generous amount of pepper, the parsley, tarragon and thyme and mix well again. 8:00 AM - 6:00 PM. ” Vloet has been making terrine since early in his career, but as recently appointed head chef at Vincent (and previously sous chef at Quay) this has been his first chance to create one with his own flavours. Slice some of the cheeses into wedges or rectangular strips. Pâté (UK: / ˈ p æ t eɪ / PAT-ay, US: / p ɑː ˈ t eɪ, p æ ˈ-/ pa(h)-TAY, French: ⓘ) is a paste, pie or loaf filled with a forcemeat. Bring to a boil again. Rather the baking vessel they are baked in. Yeast dough is better known, however, in connection with Russian Pirozhki, Galican and South American empanadas and a number of specialty dishes. Learn the theory and practice. Chill for 1 hour before serving. 1. Charcuterie is the culinary art of preparing meat products such as bacon, salami, ham, sausage, terrines, galantines, ballotines, pâtés, and confit. ”. Serve it as a stand-alone appetizer. random garnishes. Weight recommendations vary from one to four pounds. Whitney B: Pates and terrines! Also a great little beer store with a. Pâtés and Terrines Packet 4. They’re different in the cooking methods and serving temperature. Starring Julia Child. Accordingly, the presentation and service of pates and terrines is typically associated with cold food section of the buffet. Created by Foursquare Lists • Published On: October 27, 2023. Terrine molds are made out of enamelled cast iron, porcelain, enamelled stoneware, terracotta, silicone, tinned steel and stainless steel. Errazuriz. 9:00 AM - 5:00 PM. 0 The purpose of assessment for this unit is to gather evidence of the student’s competence against the elements, as well as skills and underpinning knowledge, required to Implement and monitor work health and safety practices. Position the rack in the lower third of the oven, then set it to preheat to 350°F/180°C. From fish, meat or vegetarian smooth parfaits to rustic terrines, there's a range of pâtés to choose from. • Present p t s and terrines. Charlotte Vercruysse: Definitely have the pâté as starter, it is to die for. I had not. If you are using a frying pan, the terrine can be fried over medium heat for about 10 minutes per side. QUICK ADD. Combine the trout bread and mixture with the shallot and season all with the pate salt (Figure 14-11B). The spring press is released by lifting the press up. A very easy terrine that slices into firm, flavour-packed slices, perfect for lunch with a chunk of bread and a dollop of pickle. - Pâtés with large grains, such as Breton pâté. com. Cook to the correct internal temperature. 9:00 AM - 5:00 PM. Soak breadcrumbs in 6 ounces (170 g) of heavy cream (Figure 14-11A). Most terrine molds do not come with a press. •Prepare p t s and terrines. Terrine comes in a loaf, and is usually made up of poultry or pork, as well as offal, in a variety of textures. The flavor profile of bay leaves is an integral component of the rich and distinctive taste found in traditional terrines and pâtés. Heat oven to 180C/fan 160C/gas 4 and butter a 1kg loaf tin. See more ideas about terrine recipe, food, recipes. Pâtés and terrines can therefore be kept much longer than before. 0:00 / 28:33 Terrines And Pates Free with ads TV-G CC YouTube Movies & TV 175M subscribers Subscribe The French Chef S9 E6 According to Julia Child, if you can make. Handle raw foie gras and prepare foie gras terrines. See more ideas about terrine recipe, recipes, cooking recipes. - Pâtés with large grains, such as Breton pâté. If your pâté board is your main appetizer, you’ll want about three to four ounces of cheese per person. Firstly, it differs in its cooking process. Basque Pork Pâté (Basque is a region in northwestern France) Terrine Baeckeoffe. I went for the Terrine Caribou aux bleuets and Sanglier aux abricots. Charcuterie and Cured Meats. The Cookful explains that basically pâtés and terrines are a fancy French way of making a sorta upscaled meatloaf as both are meat combos that are then baked to. in Patisserie/cake Shop, Food Delivery Services. Terms in this set (40) _____ is/are NOT part of a forcemeat? Casings. Prep the pork and chicken livers. Finally, add the chopped fresh herbs. Procedure for Making Terrines. Traditionally, paté was baked in pastry, aka paté en croute. Bring to a boil until a foam appears, and drain and change water. 1. Game: Meat of animal that is hunted for food such as ducks, quail, wild geese, turkey, birds etc. Let rest in the fridge for at least one. Originally, the pâté was a stuffing (based on meat, fish, vegetables, etc. Certain pates are traditionally associated in France with specific occasions. Add garlic and thyme and cook, stirring, 1 minute. Usually made from the livers of ducks and geese, this French delicacy is truly something special and. pork loin with thyme, bay leaves, pepper, and sunflower oil. sur 6 avis 5 h. Pâté is a more acceptable way to enjoy liver since it doesn't come from animals that have been force-fed. Covered andrefrigerated, they will keep for a week. Pâtés (pastes) are typically smooth, light, and made primarily but not exclusively from the livers of duck or chicken. The light terrine molds made of tinned and stainless steel are for making pâté en. 3. ”. Covered andrefrigerated, they will keep for a week. Reviewed in the United States on January 27, 2013. 10 rue de la Sablière, Paris, Île-de-France. Learn the theory and practice. Pâtés can be spread or sliced; terrines are typically sliced. Soft cheeses like brie or chevre. Weighing down a pâté en terrine removes the air bubbles, gives it a uniform texture and shape and protects any pattern (from interior garnishes) you’ve put into the pâté. sauté this, stirring often, until it begins to brown. Terrine molds (for cooking crustless pâtés) are also made of enamelled stoneware, porcelain and silicone. Season 9. Cover with some aluminium. 03 €. SITHCCC0019 Prepare Pates and Terrines Student Assessment Tool Provide 4 examples how you could determine the quantities for mise en place required for the preparation of pâtés and terrines before a shift: 1. That sounds AMAZING! Great pairing!Place the terrine in a pan with high sides and set the pan in the oven. 8. Terrines And Pates Recipes : Top Picked from our ExpertsTerrines and Pates Smoked Salmon Roulade White fish mousse blended with cream, wine and spices. Another difference between foie gras and pâté is the perception of which is acceptable to eat. Perfect for creating beautiful and delicious dishes. Place in the refrigerator for several days to allow flavor to mature. How to Prepare Terrines and Pates. Use features like bookmarks, note taking and highlighting while reading Professional. Set of 3 terrines. Yes. Note the word pâté, pate in English has an accent over the â and the é. 0 out of 5 stars Terrines, pates for game and vegetables. Combine the whiskey and orange liqueur in a. Terrine Bretonne. pates are pates, and terrines are pates baked or pochedin an earthenweare dish, the two names are not interchangeable. Question: In your own words, explain basic elements of Charcuterie production, explaining what Terrines and Pates are. The fat is needed to prevent excessive dryness of the mixture. Sometimes the loaf is cooked with bacon wrapped around it or caul fat. This mixture, from Gordon Ramsay, makes a great base for a variety of mousses and other desserts. Bring the terrine dish to the table with a pâté knife and some bread so people can dig in, family style. 4. Get a hint. Pâté can also describe liver spreads such as liver mousse, chopped liver and chicken liver pâté. In contrast a terrine has a chunkier appearance and texture and is most often made in a loaf style shape and served in slices rather than spread like pate, Terrines can be either made from meat whether it be duck, pork, chicken, or lamb coarsely chopped and left quite chunky in consistency, or purely vegetarian without any meat. Free Shipping on orders over $99! Shop now! Free Shipping On Orders Over $99. A contemporary terrine and galantine platter. Cover with the excess cling wrap and press down to compact. Bake 1 1/2 to 1 3/4 hours, or until a meat thermometer, inserted only as far as the center, reads 130 degrees. Terrines sealed with aspic may be refrigerated for many weeks without spoiling. Chop one half finely (will go in meat mix), and slice the other half thinly (for lining the mould). Peel, seed and cut into pieces. See more ideas about terrine recipe, cooking recipes, recipes. Out of stock. Heavy cream. Our Duck Terrine Mousquetaire (moose-kuh-tear) is classic country-style terrine with the. 138 Avenue Atwater. This complete course on charcuterie, which comprises cooked terrines, pâtés, and savory pies, from the world-renowned culinary school FERRANDI Paris includes seventy French charcuterie recipes with step-by-step. Quick Shop. SITHCCC0019 Prepare Pates and Terrines Student Assessment Tool Galantine Terrine Pâté Pâté en croute Mousseline or poached are called ballottine. Entrée; Terrine de canard noisettes et pistaches de Brigitte. _____ 10. Pair it with a nice wine or non-alcoholic beverage. 5. For the forecemeat and marinade: Cut the venison, pork shoulder, pork belly and liver into 1-inch strips. The Art of Entertaining: Crowd…. See full list on forcemeatacademy. Common forcemeats include ground meat from pork, poultry, fish or beef; fat, vegetables, herbs, spices and either wine or brandy (often cognac or armagnac ). 4 Pâté, terrines and galantines are served to guests or displayed in publicChapter 12 pate and terrine. ʁin] ), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie. Bake for one hour and ten minutes. In Ancient times, pâtés were produced and sold to utilise every part of the animal. The English have adopted both names. Select, prepare and use equipment. The English have adopted both names. A seasoned mixture of ground meats and other foods, used as a filling or stuffing or as a base for terrines and pates. com. SITHCCC039 - Produce pates and terrines| Assessment Task 2 V1. However, there is no doubt that the French are responsible for turning pâtés and terrines into a real craft that requires excellent culinary skills and a passion. direct observation of the individual preparing pates and terrines evaluation of the taste and visual appeal of pates and terrines prepared by the individual projects that allow assessment of the individual’s ability to produce a variety of. A) consommé. If you are using a baking dish, the terrine can be baked at 350 degrees Fahrenheit for about 45 minutes. Farcemeat: Grounded. Infrastructure : Space for processing and space for. However, a terrine could come with more layers, as boiled egg and gelatin are added on top of the pâté. Terrines and pâtés were known to the Europeans as early as the 11th Century. List 8 hygiene factors which must be applied for the production of forcemeats including provisions for labelling: Question 14. Learning Objectives Based upon lectures, assigned readings and instructor’s demonstrations, you should, by the end of this class, be able to… correctly list the main components in a forcemeat and explain their function; list and define the methods of preparation for the five main forcemeats; list and describe the types of molds and. Serve beside the terrines. Loire reds like Saumur, Bourgeuil, Chinon and Anjou (as in this pairing) Lightly chilled Cabernet Franc is great with paté. 00. Since forcemeats are commonly presented as cold pates, terrines and galantines should always be. Try the spicy Lentil, Carrot, and Cilantro Pate or the colourful Piquant Goat Cheese and Grilled Red Pepper Terrine--perfect for a picnic. 2. 103. Terrines are the pate cooked in terrine mold and not a crust. The original purpose of the crust was actually to hold the pâté together. 2 Pâté, terrines and galantines are decorated in line with recipe and establishment requirements. We have pork pâté, chicken liver pâté, liverwurst pâté, salmon pâté, ham pâté, plus vegetarian pâtés featuring lentils and white beans. Pâté de Campagne (com-pon-yah) – literally meaning country pâté, this is a pork-based pâté made with liver and usually pork shoulder, onions, garlic, and parsley. A forcemeat wrapped in the skin of the animal from which it is made, such as a chicken or duck, or rolled into a cylinder without the skin. If baked as a loaf or pie in a decorative pastry crust,. The term "pâté" is often used interchangeably with "terrine" in North America. 42 Only 1 left in stock. The best dishes to serve with pate are French bread, seed crackers, Greek salad, bacon jam, and crepes. 2. Cut the meats into pieces that will easily fit into the grinder. Terrine. 1_2023 Assessment method-based instructions and guidelines: Knowledge Assessment type: Practical Instructions provided to the student: Assessment task description: This is the assessment task you must successfully complete to be deemed competent in this unit of competency. Study with Quizlet and memorize flashcards containing terms like T/F: The term "Garde Manger" literally translates to "keep to eat", T/F: In the. medculinary. Terrine can be served sliced or scooped out with a spoon. Add the brandy and sherry to the pan and turn the heat to high. Garnished with assorted mushrooms, diced ham and pistachio nuts. This cooling removes it from the mold and makes the flavors blend. 82. Those of you who have been around as long as I have and were making terrines in the 80’s may be familiar with using finely minced chicken (mousseline) as a binder for layering vegetables. Put a pot over medium-high heat and add the stock and sherry. Carefully pour the hot water into the pan until the water comes up about halfway on the pate mold. Bake for one hour and ten minutes. _____ 11. If it’s just one of many in your pre-meal line-up, shop for about two ounces per person. Pâté de Campagne. See more ideas about recipes, food, cooking. vvieta. À vos. In the Middle Ages, it was in fact, a staple of the European country side, the “Campagne” where meat, game, and poultry were raised, slaughtered, and prepared for food on the homestead. £ 7. _____ 10. It was cooked in an egg to bind the different pieces together. Sep 20, 2017 - Explore Marianne Kerbs's board "Terrines and Pates" on Pinterest. Although pâté and terrine differ in the way they are cooked, they are similar in one fundamental respect: they are the best friends for your starters or aperitifs with friends. Serve one of our savoury terrines, such as smoked salmon or country terrine with chicken and pork, for an impressive dinner party starter. 3. One of my go-to appetizers when I can get my hands on bluefish. Port, brandy or wine. A terrine is a square or oval crock specially designed for baking pates or terrines (more about terrines later). Avoid thefreezing of meat pates and terrines. 888) may keep as long as several weeks (although the quality may start to decline after a week or so), while seafood and vegetable terrines may keep no more than two or three days, or even less. To be used successfully as a terrine liner, caul fat must be sliced into thin, even sheets on an electric slicing machine. In traditional cooking, the terrine dish often would be made in the shape of an animal, usually depicting the contents of the terrine. China earthenware is also known as terracotta. Pâté vs Mousse PATE AND TERRINE Perfumed with freshly chopped herbs and aromatic spices, a melange of succulent ingredients distinguish pates and terrines, as some of the most delectable of food preparations. Smoked Salmon Pâté. Quite the process of making food as well. Create a charcuterie plate on a cutting board or platter.