1. Pic: Pate Supreme. Leek leaves (blanched, shocked and dried)Published Dec 21, 2016. produce pâtés or terrines using each of the following at least once: liver fish or shellfish meat poultry vegetables use each of the following techniques at least once when producing above pâtés or terrines (at least once across the preparation of the five pâtés or terrines): farcemeat production glazingThe jelly should be cooled and the food should be cold. £74. We have inherited the use of “terrine” to refer to the deep rectangular or oval cookware used to make the dish. For an elegant and tasty appetizer, serve any type of pâté with a fresh baguette, sliced toasted bread. 14 terrines and pâtés for a French-style picnic. _____ 10. Terrine. pork shoulder, loin, or belly; 1 lb. French gastronomy is rich in recipes for terrines: based on pork, game, foie gras, fish and even vegetables. Chill for 1 hour before serving. In a small saucepan boil for one and a half minute until it reduces to half a cup, then let it cool. Pâtés and terrines can therefore be kept much longer than before. Uncut meat terrines sealed with a layer of fat (see p. We have pork pâté, chicken liver pâté, liverwurst pâté, salmon pâté, ham pâté, plus vegetarian pâtés featuring lentils and white beans. Pork Pâté - Weekly Class Notes. French Restaurant · Plaisance · 11 tips and reviews. This guinea fowl terrine makes a great alternative from ham and chicken. For a galantine and ballotine, the skin of the poultry is used to encase the forcemeat. weighs between 1 and 1 lb 3 oz. kylesonlinemarket (769) 100%. The result may either be smooth or coarse. Unflavored gelatin combined with a stock base. Apr 25, 2020 - Explore Derrell Morrow's board "Terrines and pates" on Pinterest. Get your order fast and stress free with free curbside pickup. If you’re making a terrine, you need a dish to cook it in. Title: How to Prepare Terrines and Pates:Pates are baked in terrines lined with lard, or special forms lined with pastry. Entrée; Pâté de Lièvre. This country pâté is made by cooking pork shoulder and liver with spices, heavy cream, and a splash of brandy. random garnishes. Today, pâtés and terrines are spreadable and the tastes are always more original to vary the pleasures. It's time to turn your attention to our selection of French-inspired terrines and pâtés. Try the spicy Lentil, Carrot, and Cilantro Pate or the colourful Piquant Goat Cheese and Grilled Red Pepper Terrine--perfect for a picnic. Pâté en croute specifically refers to the pastry that encased the forcemeat. 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. Terrines are also called pâté en terrine because they’re. With such excellent service, fresh meat well priced, Terrine et Pâtés is now on my list of favourite terrine place in Montreal. Charcuterie (/ ʃ ɑːr ˈ k uː t ər i / ⓘ shar-KOO-tər-ee, also US: / ʃ ɑːr ˌ k uː t ə ˈ r iː / ⓘ- EE; French: [ʃaʁkyt(ə)ʁi] ⓘ; from chair, 'flesh', and cuit, 'cooked') is a French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit. Mousseline forcemeat is also a versatile type that can be served cold or hot. Rillettes. Cover and refrigerate for 12 hours, or overnight. CHAPTER 12: 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. Pour boiling water into baking pan to come halfway up sides of the loaf pan. We have been working on plate presentations where we cover the entire plate in Aspic and have it covering a. 0 out of 5 stars Best pate and terrine book ever. 8. Pâté 101. (d) Terrines should be brought to room temperature before. Cook the terrine gently in a water bath (bain-marie). 1. Step 9. Core the apple, and cut into two. With hands lightly greased, form pate mixture into a mound, and place on a serving platter. 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. Prepare galantines. 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. (Low Sodium is 140 mgs per serving) The nutritional values of every Alexian pâté are printed on the pre-packaged slice and mini terrine packages. Grind the mixed meat and pork belly through a 3/16-inch grinder plate into a large bowl. EN. 21 hours ago · Apprenez à cuisiner un succulent pâté croûte en suivant la recette simple et inratable de Bruno Herbin, un charcutier sacré Meilleur Ouvrier de France. Figure out which ingredients are needed 3. Pâtés and terrines can therefore be kept much longer than before. Gather your tools. Forcemeat is a mix of ground meat and fat (or seafood) used for charcuterie dishes such as pâtés, sausages, galantines, quenelles, etc. Terrines will actually keep much. 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. If it’s just one of many in your pre-meal line-up, shop for about two ounces per person. Roll a few of the sausage slices into cylinders. The terrine is then cooked together, typically by baking or poaching. com. Detailed Preparation & Cooking Instructions. However, a terrine could come with more layers, as boiled egg and gelatin are added on top of the pâté. Terrine can be served sliced or scooped out with a spoon. Montreal, QC H4C 2G3. Nov 25, 2018 - Explore marthas kitchen's board "terrines and pates", followed by 643 people on Pinterest. Finely chop the shallots and cook them gently in a knob of butter until soft. Terrines can be served. I had not. It is often served on or with bread or crackers. 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. Roast Goose With Prune And Pate Stuffing Pt 1, ingredients: 1 c. The pâté evolved as an economical and flavorful way to use all of the. Pulse to a smooth puree. Heat oven to 180C/fan 160C/gas 4 and butter a 1kg loaf tin. Gather your ingredients. Stir well with soaked bread, fried onions, eggs, pistacchios, Marsala, grated orange zest, chopped rosemary and thyme and salt and pepper. Let your guests self serve, or spread the pâté on the bread or toast in advance and arrange them on a garnished plate. Price: Buying whole legs of lamb or ham and using the primal cuts a to cane may be cheaper;. With such excellent service, fresh meat well priced, Terrine et Pâtés is now on my list of favourite terrine place in Montreal. Pair it with a nice wine or non-alcoholic beverage. Recipes are organized by category—pâtés. • Present p t s and terrines. Then press terrine and pates. The assessment for SITHCCC016 consists of: Assessment 1 – Short Answer. Weight recommendations vary from one to four pounds. $37. Galantines and ballotines are both pâté stuffed into poultry skin, rolled and cooked. Detailed Preparation & Cooking Instructions. 3. One of my go-to appetizers when I can get my hands on bluefish. S. (14 images) Poultry- 165°F. Forcemeat is used as the main ingredient in making sausages, pâtés, terrines, galantines and other charcuterie items. Pâté en Croûte. Pates are not limited to ground liver, meat, or fish served as a spreadable paste. Pâtés and Terrines Packet 2. A terrine is generally made from much chunkier meat - chunks of pork hock, diced lamb leg meat, duck breast or minced pork. 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. Prepare specialty terrines and other molded dishes based on aspics and mousses. 8. Cook the terrine gently for about 2 hours, 15 minutes, or until the interior reaches about 145F to 150F. RECIPE 14-14 Pure Forcemeat Recipe Yield: 5 pounds (2. Ingredients. If you are using a frying pan, the terrine can be fried over medium heat for about 10 minutes per side. com defines terrine as, “a paté or similar dish of chopped meat, game, fish, or vegetables baked in such a dish and served cold. Planning a picnic soon? It's time to turn your attention to our selection of French-inspired terrines and pâtés. Originally, the pâté was a stuffing (based on meat, fish, vegetables, etc. But it can also refer to a dish which is also consists of ground meat, organ meat, seafood, vegetables, boiled eggs, herbs and/or other seasonings packed or layered in a ceramic or steel loaf-shaped mold, cooked in a water bath, cooled, turned out and sliced for serving. It is often served on or with bread or crackers. Portion and. Made of a variety of ground meats and organ meats, patés, terrines, and rillettes are. The terrine vessel is an oblong, earthenware mold. Liver pate is just the beginning - find recipes for salmon or bluefish pate, mushroom pate, pate de campagne, terrines, and more. Finally, take 4 tablespoons of butter and add in the raspberry preserves and blend. Pork terrine. 2 April 2020 Responsibility: Manager of Hospitality Training Facilities Student Name Student Number Unit(s) of Competency and Code(s) SITHCCC016 Prepare pâtés and terrines Elements 1. The origin of pâté is rooted in all of the northern and central European cuisines. Developed by the early Grade Manger in France for the purpose of creating a “chemise” or shirt- a coating for the lead platters and used to coat terrines, pates, and galantines, these aspics served as a flavorful gel turning to a sauce in one’s warm mouth. 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. Pâté A forcemeat mixture of meats, fish, seafood or vegetables baked in a pastry shell or mold. Discover on THE SHOwP all our suppliers who are selling pate and terrine wholesale products. The main difference in regards to these 3 is simple. The Fish and Shellfish chapter includes simple ideas, such as Smoked Mackerel and Preserved Lemon Pate, as well as more elaborate recipes like Pressed. Covered andrefrigerated, they will keep for a week. Breadcrumbs and milk (sometimes). Line the bottom and sides of a pâté or terrine mold or a 1 1/2-quart glass nonreactive loafpan with plastic wrap, leaving extra wrap hanging over the side. Prepare all the ingredients 4. 00. pates are pates, and terrines are pates baked or pochedin an earthenweare dish, the two names are not interchangeable. Pull the meat off the duck leg and chop finely. In the meantime, bloom the gelatin sheets in a bowl of cool water to cover for 5 to 10 minutes, or until they soften and swell. Add the brandy and sherry to the pan and turn the heat to high. £71. Choose Your Accompaniments It is used to make some types of pâté such as pâté en croûte, terrines, and galantines. a major ingredient in a pate or terrine that adds body, flavor, and nutritional value. French Restaurant · Madeleine · 30 tips and reviews. (Cookery) another word for tureen. It exists : - Pâtés with a fine mince, such as duck mousse. Transfer to a bowl or mold and cover with plastic wrap. 2. To press, use scissors to cut a piece of cardboard that fits. 8:00 AM - 6:00 PM. Located at the Marché Atwater, this place is a gem, with a wide variety of fresh terrine and pâtés. 5. Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. The Art of Entertaining: Crowd…. Pate. Terrines are great for picnics, lunch platters; add to cheese plates along with Pâtés, sliced on crusty. It has a spring loaded mechanism that compresses and stays down when pushed. Bring the terrine dish to the table with a pâté knife and some bread so people can dig in, family style. A. 4. While I am not likely to make terrines with an abundance of high fat meats, I found it very interesting and feel that, with the knowledge I have gained from reading this book, I could effectively alter recipes to suit a more modern, healthy diet. Our selection of gourmet pâté and terrine really is a treat. Fresh Ways with Terrines and Pates (Healthy Home Cooking) [Time-Life Books. Pour into a small bowl and set aside. Set aside in refrigerator to soak for 10 minutes. (1) The cook in charge of cold food production, including salads and buffet items. Terrines are the pate cooked in terrine mold and not a crust. 25 Recipes. Place in a bowl and add the shallots, garlic, herbs, spices, salt, black pepper. I ordered the Colorado lamb loin to really saturate my night with saturated fats. In Ancient times, pâtés were produced and sold to utilise every part of the animal. (b) Sour pickles are a suitable accompaniment or plate garnish for pork terrines. Excellent overview and recipes, and includes other things like recipes for sauces for the terrines and timbales. Pate Cookbook: A Selection of…. Another difference between foie gras and pâté is the perception of which is acceptable to eat. A real find – a fresh, honeyed, if rather simple, Bordeaux dessert wine that works wonders with terrines, pâtés and even smoked chicken, and doesn't cost the earth. Terrine of Duck Foie Gras. Fill the prepared mold with forcemeat and any garnish required. Add chopped onion, sherry, butter or margarine, salt, black pepper, and mace; pulse to blend. 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 instructions for preparing doughs,. Read honest and unbiased product reviews from our users. On the terrine, place a dish or flat. ”5. Hors D'oeuvre and Canaes. This recipe made the pâté unique, which makes it different from the terrine in several ways. (c) To make neat slices of pâté, use short, quick knife strokes. Pâté is produced in a loaf form and can be pre-sliced and vacuum packaged, sliced to order, or packaged in a small terrine. Terrine molds are made out of enamelled cast iron, porcelain, enamelled stoneware, terracotta, silicone, tinned steel and stainless steel. Gather your tools. Enjoy them with crackers, pita chips, raw cut veggies. Cover the terrine with a lid, place it in a water bath, and cook in the oven for two hours. Step 1. Which of the following statements about serving pâtés and terrines is true? (a) Pâtés and terrines should always be served ice-cold. Serving Pates and Terrines: Pate in pastry is sliced and served as a starter along with a plate salad. 5 / 5. Game: Meat of animal that is hunted for food such as ducks, quail, wild geese, turkey, birds etc. Arrange the terrine mix into a terrine mould, or 20 cm cake or loaf tin. Ham. – Mousselines are the most delicate of forcemeats. Shapes: Vary the shapes on the platter. The second meaning of terrine is the actual food that is cooked or. Choose Your AccompanimentsIt is used to make some types of pâté such as pâté en croûte, terrines, and galantines. Recipes / Terrines and pates (1000+) Roast Goose With Prune And Pate Stuffing Pt 1. 2. Pâtés and Terrines have a much smoother texture. 1. Pâtés and terrines can therefore be kept much longer than before. Pâté is a smoother, more offal-forward affair, most commonly defined by chicken or liver. Guinea fowl terrine. 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. Sometimes the loaf is cooked with bacon wrapped around it or caul fat. See more ideas about terrine recipe, cooking recipes, recipes. Terrine definition: an oval earthenware cooking dish with a tightly fitting lid used for pâtés, etc | Meaning, pronunciation, translations and examplesLine a 5-6 cup ovenproof terrine with remaining bacon. These cheeses add a creamy component to our pâtés, terrines and mousses. The word Terrine dates back to the Middle Ages and in French it simply describes an earthenware dish. Cover the terrine with its lid or aluminum foil and bake in a water bath at 350’F in the oven. Farcemeat: Grounded. The flavor profile of bay leaves is an integral component of the rich and distinctive taste found in traditional terrines and pâtés. Let rest in the fridge for at least one. A show-stopping layered fish centrepiece with cream cheese and. 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 instructions for preparing doughs, sausages, and a variety of meat and meatless spreads. Brandy is an inseparable component of terrine, which is mixed with raw meat. 34 terms. Handmade Poultry & Foie Gras Terrine, Fresh, +/-1kg. 3. Ballotines are roasted and served warm. Pâté and terrine are a holiday staple in Italy. Terrines and Pates The taste that foie gras provides eaters with is really like nothing else. It can also be enameled cast iron . Terrines refer to pates that are made in an earthenware mold. Combine the whiskey and orange liqueur in a. TERRINES are the closest cousin of pates. by By Storm. 2. 10, 2022. With Julia Child. Cover with the excess cling wrap and press down to compact. Assortment of 3 terrines from Aveyron Roger Vidal. Perfect for creating beautiful and delicious dishes. These aromatic leaves contribute. Terrine is one of the most popular methods for. During baking, the pate mass shrinks. 2. if using pork liver, 160 degrees F. The only one thing that differentiate Terrine from pate in that the meat for the pate is cooked and then minced and baked. •Prepare p t s and terrines. " on Pinterest. Estimate the food quantity according to the demand 2. Chapter 7. In any event and for any event, serving pâté, terrine or rillettes lends a more upscale twist. A popular option is chicken liver pâté, or. The key difference is that the blend is placed and cooked in a terrine. The correct French abbreviation of this is terrine, but in common usage the French also call it pate. Put a plate on top of the terrine, weigh down. The pâté evolved as an economical and flavorful way to use all of the. Mackerel, wahoo, skipjack tuna or jacks work well here, too. and more. With a sharp knife or mandoline, slice zucchini and eggplant into ¼ inch (0. A terrine is completely different from pâté, as evidenced by the fact that the English translation of the French word for pâté is “paste. Wrap the terrine in 2 layers of clingfilm, then 2 layers of aluminium foil. 0 out of 5 stars Terrines, pates for game and vegetables. When used sparingly, bay leaves add depth. Pâtés and Terrines Danish liver pâté with bacon 17. Place each. 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. In an oven-proof saucepan, brown 2 lb. Bake in middle of oven until an instant-read. 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. Cover pan tightly with foil. Pâtés en croûte (see p. Reviewed in the United States on 18 January 2014. Serve chilled. Our Duck Terrine Mousquetaire (moose-kuh-tear) is classic country-style terrine with the. 5/5. The meat and fat are then shredded and mixed until thoroughly blended, and spooned into small crocks. 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. (d) Terrines should be brought to room temperature before. Chapter 7. The term "pâté" is often used interchangeably with "terrine" in North America. 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. _____ 11. Forcemeat Styles. Pàté en terrine—also just called terrine or pàté—is a pâté that’s cooked in a terrine. 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. 4. Now even home cooks can create these culinary confections with ease, following the simple recipes and instructions included in "How to Prepare Terrines and Pates". This goes great as an appetizer with some Cumberland sauce, with green asparagus salad or with sautéed mushrooms with classic Waldorf salad. Which of the following statements about serving pates and terrines is true. )And sometimes emulsions break. Explore our list of Pates and terrines Books at Barnes & Noble®. In an initial recall notice posted on Aug. The person in charge of this area is known as the "chef garde manger" or. Forcemeat is a combination of meat, fat, seasonings and other ingredients that are blended together through grinding or puréeing to form an emulsion . summer truffles or morels in three easy steps. If your pâté board is your main appetizer, you’ll want about three to four ounces of cheese per person. A seasoned mixture of ground meats and other foods, used as a filling or stuffing or as a base for terrines and pates. This is a finely-chopped or ground mixture of meat, fat, and spices. SITHCCC0019 Prepare Pates and Terrines Student Assessment Tool Pâté Pâté en croute Mousseline a meat spread made from finely chopped or pureed meat. The surface is sealed with a layer of aspic or fat to preserve it. Heat the oven to 350 degrees F/180 degrees C. After baking, pâtés en croûte must be compressed with a heavy weight to ensure smooth mouthfeel. From easy to prepare pate to flavorful international pates, you'll find a wide variety of delicious pate recipes inside. Step 5/6. While I am not likely to make terrines with an abundance of high fat meats, I found it very interesting and feel that, with the knowledge I have gained from reading this book, I could effectively alter recipes to suit a more modern, healthy diet. . 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. Put the pan in the oven and bake until the interior of the pâté reaches 150 degrees F. Terrine: What's The Difference? SMarina/Shutterstock By Heather Lim / Feb. Liver pate is just the beginning - find recipes for salmon or bluefish pate, mushroom pate, pate de campagne, terrines, and more. Fatback. . Smoked salmon terrine. Lifestyle. Place the second slice of bacon on top to seal. The term terrine refers to the dish it's baked in, as well as the dish. I went for the Terrine Caribou aux bleuets and Sanglier aux abricots. The correct French abbreviation of this is terrine, but in common usage the French also call it pate. See more ideas about recipes, food, terrine recipe. Best when served with grainy mustard, cornichons, and a fresh baguette or boule loaf, though pâté de. Terrine, or pâté en terrine, is a type of pâté, molded in a dish called a terrine. To be used successfully as a terrine liner, caul fat must be sliced into thin, even sheets on an electric slicing machine. Fill the meat mixture. Taste the patty and adjust salt and other seasonings. A terrine was considered more. Loire reds like Saumur, Bourgeuil, Chinon and Anjou (as in this pairing) Lightly chilled Cabernet Franc is great with paté. Rillettes use meat that comes from other parts of the animal, like the thighs, ribs, or shoulders. Pâté Vs. ”. Pâté de Campagne. Finally, add the chopped fresh herbs. See more ideas about food, terrine recipe, cooking recipes. from United States. E. In no other country in the world. 4 Pâté, terrines and galantines are served to guests or displayed in publicChapter 12 pate and terrine. Spices, including juniper, mace and allspice. 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. Sturgeon caviar & roe include osetra, Imperial Kaluga™, & ikura. _____ 12. (Cookery) the food cooked or served in such a dish, esp pâté. terrine. A terrine is a square or oval crock specially designed for baking pates or terrines (more about terrines later). Roll a few of the sausage slices into cylinders. Prepare the water bath. Pate de Campagne. Put simply, pâté is a mixture of ground meat and seasonings, with a variety of base ingredients. 99. Terrine molds (for cooking crustless pâtés) are also made of enamelled stoneware, porcelain and silicone. Pate is generally softer in texture and can be different shapes. Allow the pates and terrine to cool down until they are manageable. He had a. However, there’s disagreement about whether galantines and ballotines have a different cooking methods and. Hardcover $12. Main thing is, keep your ingredients COLD. Put the remaining pork rashers into a food processor with two-thirds of the chicken livers, the wine (if using) and 1 tsp salt, then blend to make a smooth pâté. Fresh Ways with Terrines and Pates (Healthy Home Cooking)Pates and Terrines by Edouard Longue, versatile culinary arts, hardcover, 1990. Eggs. Handmade Poultry & Foie Gras Terrine, Fresh, +/-1kg. This pastry plays only a minor part in classic pates, but some chefs use it to make a superb foie gras in yeast pastry. 00Buy caviar, lobster, Wagyu beef, seafood & smoked salmon from the best gourmet food store online. Starring Julia Child. 8. Whitney B: Pates and terrines! Also a great little beer store with a. Terrine closely resembles pâté, as it also comprises a mixture of meat, fat, and flavorings. Now, terrine is the plate or dish where pate is cooked. garnish. *FREE* shipping on qualifying offers. Pâté is a meat and fat mixture cooked until firm and sliceable, also called pâté en terrine and terrine. Done right, the charcuterie board is an awe-inspiring sight. Hutchins does a great job of giving the history of pâtés and terrines and. It exists : - Pâtés with a fine mince, such as duck mousse. QUICK ADD. Cover with some aluminium. Pate en croute is pate baked in a crust. A sandwich made with only one piece of bread that acts as a base is called. The meat should be well seasoned. Add egg white, mixing well. 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. Today, pâtés and terrines are spreadable and the tastes are always more original to vary the pleasures. Take slices of bacon and line the loaf pans across the width of the pan.