More refined and ground than other types. 9:00 AM - 5:00 PM. 103. 3 out of 5. (Cookery) the food cooked or served in such a dish, esp pâté. Pour in apprx 1/4"of aspic in the bottom of the dish. Introduction • Pâtés started as a preservation method • No refrigeration was available • Food was preserved by baking it in bread • Early nineteenth century: • Chef Antonin Careme baked terrines: forcemeats in long rectangular. The key difference is that the blend is placed and cooked in a terrine. Topics Covered • Types of Forcemeats • Preparation of Forcemeats. A sandwich made with only one piece of bread that acts as a base is called. The complete, contemporary guide to preparing sausages, cured and smoked meats, pâtés and terrines, and cured and smoked fish of the highest quality . Roll a few of the sausage slices into cylinders. It is often served on or with bread or crackers. 95. To assemble: Line two loaf pans-5W X 9L X 3H with aluminum foil, making sure there is some overhang. Quick Shop. Our artisanal pâtés and mousses are handmade using classic techniques and our proprietary recipes with natural ingredients for exceptional taste and satisfying texture. They can be baked in a water bath (Bain Marie), or made in layered aspic as in the case of a cold. 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. 2. Our terrines use unique, aromatic, hand blended spices and use quality French brandy and fresh herbs and Australian meats. So why is charcuterie suddenly all the rage? Well as the Saying Goes “Everything Old is New Again”. 03 €. The English have adopted both names. 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. The taste that foie gras provides eaters with is really like nothing else. In an oven-proof saucepan, brown 2 lb. The meat texture and taste is amazingly good. Regular the temperature so the water stays between 77’C-82’C (170’F – 180’F). com. The braising liquid is then reduced to form a glaze, which is. Terrine molds (for cooking crustless pâtés) are also made of enamelled stoneware, porcelain and silicone. Do not let it flow over the top, leave this bare. See more ideas about recipes, food, terrine recipe. SITHCCC0019 Prepare Pates and Terrines Student Assessment Tool Galantine Terrine Pâté Pâté en croute Mousseline or poached are called ballottine. During baking, the pate mass shrinks; chefs fill the gap with gelatine to exclude air, to prevent molding and drying out. 25 Recipes. kylesonlinemarket (769) 100%. The taste that foie gras provides eaters with is really like nothing else. 99. Price : Buying whole legs of lamb or ham and using the primal cuts a to cane may be cheaper ; whist off cuts and bones can be processed in terrines and stocks required . Alexandre KOERFER: The place to be !!! 4. Best when served with grainy mustard, cornichons, and a fresh baguette or boule loaf, though pâté de. - Pâtés with large grains, such as Breton pâté. Line your terrine mold (plastic wrap and/or bacon). 4. 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. The meat should be well seasoned. Mackerel, wahoo, skipjack tuna or jacks work well here, too. Finding gourmet food & caviar near you is easy. You don't want a lot of color, just a little. Sep 04, 2016 5:55pm. (d) Terrines should be brought to room temperature before. Terrines, the shortened name of a dish known classically as pâté en terrine, are. VERNON COELHO IHM MUMBAI 2008-09 5 Storing Pates and Terrines: Refrigerate meat pates and terrines to ripen their. Divide the forcemeat equally into three portions. Cook for 5 minutes, and then roast the pork in the oven at 200°F for 3 hours. Forcemeat (derived from the French farcir, "to stuff" [1]) is a uniform mixture of lean meat with fat made by grinding or sieving the ingredients. Pour into a small bowl and set aside. Bake for 1 hr, until the meat feels firm on top when pressed. Add this mixture to the pork. 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. This kind of stuff is almost all beyond my taste experience (read: eaten very little, what little I had I didn't like), and it seems like a good idea to try and find good local places to try them first in order to have a starting taste memory. Wild Duck Terrine - Weekly Class Notes. This could be served on a Christmas Eve, a. 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. China earthenware is also known as terracotta. Bake the pâté until a thermometer inserted through foil into the center registers 155 F, about 2 hours 15 minutes. Loire reds like Saumur, Bourgeuil, Chinon and Anjou (as in this pairing) Lightly chilled Cabernet Franc is great with paté. Once the meat is cooked, blend it and add salt to taste. Truffled Liver Pâté - Weekly Class Notes. Hi. – Mousselines are the most delicate of forcemeats. See more ideas about recipes, food, terrine recipe. See more ideas about terrine recipe, recipes, food. in Patisserie/cake Shop, Food Delivery Services. Core the apple, and cut into two. The word “Mousse” is also a French word that refers to a sweet or savory spread. Handmade Pork Cheek & Foie Gras Terrine, Fresh, +/-1kg. This could be served on a Christmas Eve, a great way to start off the festive feast. Forcemeat used in Pate is finely chopped or pureed. Bring to a boil until a foam appears, and drain and change water. Add salt and pepper. For a galantine and ballotine, the skin of the poultry is used to encase the forcemeat. A black pudding terrine is a dish made by layering slices of black pudding, a type of blood sausage, with other ingredients such as pork, bacon, or vegetables. Cool, press and refrigerate the terrines. Cool, press and store the terrine until ready to serve. (Cookery) an oval earthenware cooking dish with a tightly fitting lid used for pâtés, etc. 5. It exists : - Pâtés with a fine mince, such as duck mousse. A garde manger (pronounced [gaʁd mɑ̃ʒe]; French) is a cool, well-ventilated area where cold dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés, and terrines) are prepared and other foods are stored under refrigeration. Includes learning to make your own pâté en croute, one of the most iconic charcuterie goods enjoyed in France. The most common terrines are made of enamelled cast iron, enamelled stoneware and metal. Product Information. fatback or other fat trim (preferably not leaf lard or kidney fat) 2 cups dry white wine or cider; 1 yellow onion (5 oz. Create a charcuterie plate on a cutting board or platter. A French charcuterie board will usually include a tartine (spreadable). 2. What Is It? Pâté (pronounced pah-TAY) is French for "paste. Starring Julia Child. 2. Forcemeat is a mix of ground meat and fat (or seafood) used for charcuterie dishes such as pâtés, sausages, galantines, quenelles, etc. How thick to slice pate. Firstly, it differs in its cooking process. On the terrine, place a dish or flat. With such a great choice of meat, it took me longer to make my selection and was served by a. Discuss sausage making and process, its historical origin and their basic components and types. 42 $ 62 . Another difference between foie gras and pâté is the perception of which is acceptable to eat. Illustrated with beautiful photographs and providing a broad range of recipes, this book delights in food that can be easily shared and enjoyed amongst friends. Montreal, QC H4C 2G3. It is a dish of layered ground meats, organ meats, vegetables, and seasonings, packed tightly into the shape of a loaf and cooked in a. They can be basic or fancy, inexpensive or costly, they can be made in a variety of shapes and sizes – small, large, oval, round, rectangular and even. Place a 1 1⁄2-quart rectangular terrine mold in the center. sur 6 avis 5 h. Montreal, QC H4C 2G3. Those ones are moving upmarket and new ones are produced each year. 2. Weighting—basically pressing with weights—a pâté helps make the pâté more appealing visually and easier to slice (which also helps the presentation). Terrines and pates can both be featured on a cold buffet presentation. Additionally, terrines are often used in charcuterie boards to complement other dishes like pâté or rillettes. 2. List 8 hygiene factors which must be applied for the production of forcemeats including provisions for labelling: Question 14. Game: Meat of animal that is hunted for food such as ducks, quail, wild geese, turkey, birds etc. 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. Preview. 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. A contemporary terrine and galantine platter. See more ideas about terrine recipe, recipes, food. If you’re making a terrine, you need a dish to cook it in. 7873 0 How to Make Terrine Traditionally, a pate was a fine savory meat filling wrapped in pastry, baked and serve hot or cold. This mixture, from Gordon Ramsay, makes a great base for a variety of mousses and other desserts. Located at the Marché Atwater, this place is a gem, with a wide variety of fresh terrine and pâtés. Pâtés (pastes) are typically smooth, light, and made primarily but not exclusively from the livers of duck or chicken. Cover the terrine with a lid, place it in a water bath, and cook in the oven for two hours. 0 out of 5 stars Best Book on Pates & Terrines as of 2012. If you have a press-less terrine mold, DIY solutions include wrapped cardboard, cutting boards. 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. 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. A panada in a forcemeat acts as a. The English have adopted both names. Storing Pates and Terrines: Refrigerate meat pates and terrines to ripen their flavor. 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. _____ 12. Using a rolling pin, roll the larger dough disk into a 12-by-18-inch rectangle, about 1⁄6-inch thick. For more unusual but tasty choices, try fried capers, fried pickles, prosciutto pastry twists, and gruyere and tomato tartine. 95 19 Used from $14. See more ideas about food, terrine recipe, cooking recipes. Mousse. Recipes are organized by category—pâtés. Heat the oven to 350 degrees F/180 degrees C. Galantines and ballotines are both pâté stuffed into poultry skin, rolled and cooked. Wrappings and Linings for Pâtés Liners for terrines Vegetables, such as sturdy lettuce leaves, mild-flavored cabbage, kale, and blanched leeks, may be used as liners for modern poached or steamed terrines. SITHCCC0019 Prepare Pates and Terrines Student Assessment Tool Pâté Pâté en croute Mousseline bain-marie. random garnishes. Out of stock. He had a. Create a charcuterie plate on a cutting board or platter. Place the loaf pan into a large baking pan. 1 CHAPTER XI: 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. It exists : - Pâtés with a fine mince, such as duck mousse. A rustic terrine with French toasts makes an excellent starter for a special meal and it costs very little to make. Pâté en croute specifically refers to the pastry that encased the forcemeat. This spring loaded terrine press is intended to compress your terrines and pates. They are typically knotted to maintain shape. from United States. Terrin or therin (15th Century) means earthen and comes from Latin terrenus or terra 'of the earth'. 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. 0 out of 5 stars Terrines, pates for game and vegetables. PATES AND TERRINES. Surprisingly good with richer game patés and terrines. Chefs often include other ingredients for contrasts in taste and texture. They’re different in the cooking methods and serving temperature. Terrines can be served. Pastry encased pates are finer in texture than terrines, but after baking must be protected by using gelatine. The correct French abbreviation of this is terrine, but in common usage the French also call it pate. To add to the confusion, the word terrine doesn’t necessarily refer to the food itself. The term has also come to refer to the dish itself. In this the forcemeat is slightly coarse. Image by Madeline Stanley. In an oven-proof saucepan, brown 2 lb. Best when served with grainy mustard, cornichons, and a fresh baguette or boule loaf. by By Storm. Subscribe today and choose a new cookbook from Jamie, Nadiya, or Mary Berry. longer if a layer of melted fat/butter is poured over the surface. Season 9. I ordered the Colorado lamb loin to really saturate my night with saturated fats. (c) To make neat slices of pâté, use short, quick knife strokes. We have been working on plate presentations where we cover the entire plate in Aspic and have it covering a. Directions. With such excellent service, fresh meat well priced, Terrine et Pâtés is now on my list of favourite terrine place in Montreal. In France and Belgium, pates, terrines, galantines, ballotines, form a basic part of the national diet, like the German sausage. Which of the following statements about serving pates and terrines is true. Atwood David Griffiths Russell Fortier Russell Morash. Repeat, finishing with a layer of the forcemeat. Reviewed in the United States on 18 January 2014. 20 steps to making pâté en terrine the easy way (plus options for the hard way): Choose your recipe. Prepare the water bath. ”. Step 4/6. Mousseline forcemeat is also a versatile type that can be served cold or hot. Bake for about 70 minutes until the internal temperature reaches 65-70C or until a skewer inserted into the centre comes out warm all the way through. Pâtéeɪ-ay, ɑːˈeɪ, ˈ -/ pa (h)-TAY, French: [pɑte]) is a paste, pie or loaf filled with a forcemeat. Pâtés can be spread or sliced; terrines are typically sliced. Next, spread a layer with just plain butter (for the yellow color) about 4 or 5 tablespoons of butter. Price: Buying whole legs of lamb or ham and using the primal cuts a to cane may be cheaper;. 8:00 AM - 6:00 PM. Forcemeat is a combination of meat, fat, seasonings and other ingredients that are blended together through grinding or puréeing to form an emulsion . Explore our list of Pates and terrines Books at Barnes & Noble®. Serve one of our savoury terrines, such as smoked salmon or country terrine with chicken and pork, for an impressive dinner party starter. Liver pate is just the beginning - find recipes for salmon or bluefish pate, mushroom pate, pate de campagne, terrines, and more. The ultimate reference on hearty French charcuterie boards and other savory spreads from FERRANDI Paris. Fresh Ways With Terrines and Pates (Healthy Home Cooking) and a great selection of related books, art and collectibles available now at AbeBooks. 5/5. 2. From smoked salmon pâté, to ham hock terrine with parsley, we only ever use the finest ingredients throughout our products, meaning you’re guaranteed a scrumptious indulgence of the highest quality. Prepare all the ingredients 4. 114 rue du Faubourg Saint-Honoré, Paris, Île-de-France. Fish can be used for all three dishes. In forcemeat dishes, binders protect the emulsion by helping the meat and fat mixture stay together instead of breaking apart. If your pâté board is your main appetizer, you’ll want about three to four ounces of cheese per person. - Pâtés with large grains, such as Breton pâté. Step 1/8. Terrines are great for picnics, lunch platters; add to cheese plates along with Pâtés, sliced on crusty. The terrine is then cooked together, typically by baking or poaching. 138 Avenue Atwater. Entrée; Pâté de Lièvre. Brandy is an inseparable component of terrine, which is mixed with raw meat. Bring to a boil again. by Anna Ramsey. Terrines are the pate cooked in terrine mold and not a crust. com December 18, 2019 This post may contain affiliate links. ”. The showstopper terrine is an enamelled cast iron Le Creuset terrine, which costs more than $200. Terrine closely resembles pâté, as it also comprises a mixture of meat, fat, and flavorings. ”. Charlotte Vercruysse: Definitely have the pâté as starter, it is to die for. 13. 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. To use the aspic take the pate or terrine out of the dish it was cooked in, wash the container & dry. Pork terrine. Today, pâtés and terrines are spreadable and the tastes are always more original to vary the pleasures. Cover with some aluminium. - Pâtés with large grains, such as Breton pâté. Avoid thefreezing of meat pates and terrines. •Prepare p t s and terrines. Weight recommendations vary from one to four pounds. Your first terrine mold, tip #7: Get one with a lid and make sure the lid has a hole in it. In no other country in the world. Which of the following statements about serving pâtés and terrines is true? (a) Pâtés and terrines should always be served ice-cold. To be used successfully as a terrine liner, caul fat must be sliced into thin, even sheets on an electric slicing machine. To serve, terrines are often turned out of the dish, cut into slices, and eaten with a fork and knife with things like cornichons, mustard, and bread. 1, 2023 12:47 pm EST What is pâté if not the fancy European spread of pureed liver served with. A sumptuous spread of whipped crab meat cooked with shallots, cream, garlic and butter. Ingredients. Chapter 7. Made of a variety of ground meats and organ meats, patés, terrines, and rillettes are. Kangaroo Press, 1996 - Cooking (Meat) - 192 pages. This complete cooking course on charcuterie, written by the world-renowned culinary school’s experienced teaching team of chefs, features everything you need to know to create delicious terrines, pâtés, pies, and other charcuterie dishes. Mix minced meat and chopped liver with an electric mixer. Pâté is generally seen as more acceptable to consume than foie gras. Pâtés and Terrines have a much smoother texture. Forcemeat: A Key Component of Sausage-Making. Pâtés and Terrines Packet 4. Set of 3 terrines. 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. TERRINES & PÂTÉS. Smooth the top, folding any overhanging bacon over it. Explore Terrines And Pates Recipes with all the useful information below including suggestions, reviews, top brands, and related recipes,. Order caviar priced from $50 per oz. Verified Purchase. Finally, add the chopped fresh herbs. Bacon. Includes learning to make your own pâté en croute, one of the most iconic charcuterie goods enjoyed in France. Place the terrine/pate on top of the aspic and fill the container with aspic. Place in a bowl and add the shallots, garlic, herbs, spices, salt, black pepper. Smoked mackerel pate. In an initial recall notice posted on Aug. ”5. [1] [2] [3] Modern terrines do not necessarily contain meat or animal fat, but still contain meat-like textures and. If you are using a baking dish, the terrine can be baked at 350 degrees Fahrenheit for about 45 minutes. Country Pork and Turkey Terrine- contains vegetables, chicken or seafood, aspic pate en croute with kangaroo lamb terrine chicken galantine - referred to as minced items traditionally - today it is puree blend livers or terrines - has saute onions, herbs, bacon in butter, livers - ingredients are added and the outside is sealed, the mixture is blended, pass through sieve and. Derived from French word which means ‘paste’ Derived from Latin word ‘terra’ meaning earth. The lowest grade, Grade C, is used primarily for flavoring and enriching sauces but is less common than the other two. Terrines and Pates The taste that foie gras provides eaters with is really like nothing else. Step 9. Pack in the pâté mixture. Remove the terrine from the fridge. • Meat – pork, veal, chicken, turkey, ham, duck, and rabbit. - Pâtés with large grains, such as Breton pâté. Cover tightly with foil and lid (if terrine has one. Jul 28, 2021 - Explore Black Sheep Cafe's board "Terrines and pates", followed by 251 people on Pinterest. The term "pâté" is often used interchangeably with "terrine" in North America. At the same price as my aforementioned cocktail, it's a great deal. Pastry encased pates are finer in texture than terrines, but after baking must be protected by using gelatine. The complete, contemporary guide to preparing sausages, cured and smoked meats, pates and terrines, and cured and smoked fish of the highest quality Centuries of skill and imagination have earned charcuterie a revered place in the world of gastronomy, and Professional Charcuterie honors that proud tradition. Preheat oven to 325°F. These aromatic leaves contribute. Terrine. We have inherited the use of “terrine” to refer to the deep rectangular or oval cookware used to make the dish. ”. The term terrine refers to the dish it's baked in, as well as the dish. Pâté is a meat and fat mixture cooked until firm and sliceable, also called pâté en terrine and terrine. Add garlic and thyme and cook, stirring, 1 minute. . Feb 3, 2017 - Explore Mohammed Shah Nawaz's board "Pate and Terrine. 300g rindless, boneless pork. Pate Cookbook: A Selection of…. Veal Terrine with Mushrooms. A terrine is completely different from pâté, as evidenced by the fact that the English translation of the French word for pâté is “paste. Unflavored gelatin combined with a stock base. They are all made in France in a traditional way, without colouring or preservatives. Terrines can also be made using pre-cooked paste of meat, fish or vegetable purees bound cold with gelatin or hot with eggs. Soon I'll be attempting to make my first pate, terrine, and galantine or balontine in the days to come in school. 31, the CFIA warned consumers not. Terrine. Overview of Assessments SITHCCC016 Prepare pâtés and terrines There are two (2) assessment tasks in this unit, and you must complete all assessments satisfactorily in order to be marked competent in this unit. Terrine de canard. The terrines and pate recipes are perfect for using game and fish. Terrine of Duck Foie Gras. When the meat is well chilled, place it in the bowl of a food processor and add the bread soaked in cream, squeezing the cream out into a separate container. 885) do not keep as well as terrines because the pastry loses its. Now, terrine is the plate or dish where pate is cooked. Pàté en terrine—also just called terrine or pàté—is a pâté that’s cooked in a terrine. It’s common to see a terrine wrapped in pastry, or a terrine en croûte. For an elegant and tasty appetizer, serve any type of pâté with a fresh baguette, sliced toasted bread. Pâté en Croûte. See more ideas about terrine recipe, recipes, food. Galantine is a type of meat, poultry, game, or fish that has been filled, rolled, and boned. Place a wrapped press plate on the product with a 2-pound weight. They can be created with fish, vegetables, beans, or pulses. Bring the terrine dish to the table with a pâté knife and some bread so people can dig in, family style. A small pastry filled with meat or fish. (14 images) Poultry- 165°F. Grade B is perfect for pates and terrines since it has a softer texture than Grade A and the same rich flavor, but it is smaller and has visible veining and other flaws. Out of stock. Try the spicy Lentil, Carrot, and Cilantro Pate or the colourful Piquant Goat Cheese and Grilled Red Pepper Terrine--perfect for a picnic. Infrastructure : Space for processing and space for. And then there are the mustard and pickles and crusty baguettes, and the fact that we get to eat it all with our hands. Saucisson. ALEXIAN pates are GLUTEN FREE With regard to sodium content, all the pâtés in both the meat and vegetable category have an average sodium content of 240 mgs per serving. It is a paste with meat processed to a fine texture, cooked and shaped as a loaf. Again particularly good with a game paté. Place in the refrigerator until its thoroughly chilled (30 minutes to an hour). Liver pate is just the beginning - find recipes for salmon or bluefish pate, mushroom pate, pate de campagne, terrines, and more. (1) The cook in charge of cold food production, including salads and buffet items. 28 min. 5. Pate, in French cuisine, a filled pastry, analogous to the English pie. Rather the baking vessel they are baked in. cooked eggs, organ meat, herbs, and. Sep 20, 2017 - Explore Marianne Kerbs's board "Terrines and Pates" on Pinterest. by By Storm. Hutchins does a great job of giving the history of pâtés and terrines and. Nov 26, 2013 - Explore Shannon Harriman's board "Terrines and Pates " on Pinterest. Figure out which ingredients are needed 3. Common forcemeats include ground meat from pork, poultry, fish or beef; fat, vegetables, herbs, spices and either wine or brandy (often cognac or armagnac). 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. The original purpose of the crust was actually to hold the pâté together. Chop one half finely (will go in meat mix), and slice the other half thinly (for lining the mould). Rustic south-west French wines like Marcillac and Fronton - heavens, even a simple young Bordeaux. Terrines and pâtés are both made of something called “forcemeat. 52 2 New from $45. Chill for 1 hour before serving. However, there’s disagreement about whether galantines and ballotines have a different cooking methods and. 8. 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. Created by Foursquare Lists • Published On: October 27, 2023. 2. Heat the oil in a large frying pan and cook the game pieces for a couple of minutes to brown lightly. 4 Culinary terms and trade names for ingredients used for pates and terrines Offal: Non muscular parts of the beef, veal, poultry, lamb and pork which can be used directly as a food or in preparation of other dishes. Wrap the terrine in 2 layers of clingfilm, then 2 layers of aluminium foil. It’s common to see a terrine wrapped in pastry, or a terrine en croûte. Place each. If it’s just one of many in your pre-meal line-up, shop for about two ounces per person. Choose from port and. 8. Transfer to a bowl or mold and cover with plastic wrap. Rustic Pate En Croute Pate made from chicken liver chicken breast and brandy marinate Bluefish pate Seafood pate Duck pate n Croute Terrine made from liver of duck or goose Vegeterian Pate and Terrines Pates & Terrines that are devoid of meat but contain vegetable and eggs Terrine de Foie Gras Pate made with duck meat Scallop and Leek.