Terrines and pâtés

56608 Views 20/07/2022 0 comments Posted By: Emmanuel Poulet-Harmel In: Blog of gourmets

 The pâté then had a very thick crust which protected the stuffing during cooking and during transport. It was a delicacy that was gladly offered to all the lords. 

 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. 

 Each province then develops its own specialty.
 In Napoleon's time, a long-term preservation method that we still use was born, canning. Pâtés and terrines can therefore be kept much longer than before. 

 Today, pâtés and terrines are spreadable and the tastes are always more original to vary the pleasures.
 It exists :
 - Pâtés with a fine mince, such as duck mousse.
 - Pâtés with large grains, such as Breton pâté.
 - Mixed pâtés, such as forest pâtés, Ardennes pâté.
 - Festive pâtés are pies that are eaten for special occasions. You can add foie gras, truffles.
 - Ballottine and galantine are meat-based preparations called licks that are cooked under vacuum. The ballotins are round and the galantines are rectangular. 

 Pâtés and #terrines may also be subject to regulations under certain labels. It is then up to each producer to let their imagination and creativity speak for themselves.