Secondary Binders and Extenders for Pâté Forcemeats

While the primary bind in any pâté forcemeat is the emulsion created by the mixture of fat and meat, many forcemeats acquire a better texture with the addition of another, secondary, binding element. These secondary binders consist of protein ingredients and starch ingredients. The starch binders also function as extenders, adding low-cost bulk to the forcemeat mix. Secondary binders used in pâté forcemeats include:

• Raw eggs
• Flour
• Panades (see sidebar)