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Presenting Terrines and Pâtés
Appears in
By Anne Willan
Published 1989
Soft pâtés, rillettes and potted meats are often served in the crock in which they were cooked; an alternative is to transfer the mixture to individual ramekins, or to scoop or pipe it in rosettes directly on to plates decorated with a lettuce leaf. Firmer pâtés and terrines can be unmolded and arranged in overlapping slices for serving. Chilling dulls flavor so most mixtures are best served at room temperature.
The layers of many terrines are decorative, particularly when they contain multi-colored ingredients such as pistachios or bell peppers. Luxury pâtés like foie gras may be decorated with aspic, while more earthy terrines call for olives and pickles. Rich pâtés should be served with dry crackers or toast, while meaty terrines go best with French or whole wheat bread.