Pâtés, Terrines, and Charcuterie Specialties

Prerequisites

Before studying this chapter, you should already

• Have read “How to Use This Book,”, and understand the professional recipe format.
• Know basic meat and poultry cuts, and be proficient at fabricating them.
• Be familiar with various spices, and know how to toast and grind whole spices.
• Be proficient at clarifying stock.
• Have read Chapter 11, “Cured and Smoked Foods,” and understand the use of curing mixtures.
• Have read Chapter 12, “Sausages,” know the various types of pork fat, and be proficient at preparing standard-grind forcemeats.
• Know how to work with gelatin if you will be preparing pâtés en croûte, or have read ahead to Chapter 16, “Aspic and Chaud Froid,”.