Components of Pâtés and Terrines

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

The success of a pâté or terrine greatly depends upon the quality of the ingredients used, the proportion of meats, the subtle balance of the seasonings, and the attractiveness and propriety of the garnish. There are three components to a well-made mixture for a pâté or terrine:

  • A fine forcemeat (farce) that consists of finely puréed or ground ingredients along with breadcrumbs that act as a binding element.
  • A coarse forcemeat (farce) with small bits of minced or chopped marinated meats and fats.
  • The garnish, which might include cubes of meat (such as ham), pistachios, truffles, or other morsels. The garnish provides additional contrast to the forcemeat and adds an attractive look to the finished dish.