Pâtés and Terrines

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Pâtés and terrines are composed of diverse forcemeats brought together to create a contrast in texture and flavor. They are usually cooked (baked) in deep, earthenware molds (terrines) that have been lined with thin sheets of pork fat or bacon. The dominant element or ingredient determines the name of the dish.