Because both sausages and pâtés begin with forcemeats, the initial preparation of pâtés is the same as sausages. Thus, you should review the information on the preparation of forcemeats in Chapter 12 .
While there are hundreds of formulas for pâté forcemeats, and while many pâtés have their own specific preparation requirements, the following steps can be used as general guidelines for preparing pâté products.
Procedure for Making Terrines
Prepare the pre-seasoning marinade(s) and/or cure(s) for the primary meat, secondary meats, and internal garnishes.
Fabricate the primary and secondary meats: Keeping them cold at all times, trim these meats, and weigh out the correct amounts. Cut the meats into pieces that will easily fit into the grinder.
Pre-season the primary and secondary meats as directed. Refrigerate overnight or longer.
Fabricate the fat, keeping it cold at all times. If using pork fatback, remove the rind and weigh out the correct amount. Cut it into pieces that will easily fit into the grinder. Refrigerate.
Trim all of the internal garnish meats thoroughly. Fabricate them into the desired shapes. Pre-season them as directed. Refrigerate them overnight or longer.
Prepare all other internal garnish ingredients as directed in the recipe.
Prepare the fat being used for the lining. Refrigerate.
Set up a grinder with chilled parts. Place an ice bain-marie under the grinder head.
Grind the meats as directed in the recipe. Refrigerate them.
Grind the fat as directed. Refrigerate it.
Fit a mixer with a chilled paddle attachment.
Mix the forcemeat: Beat together the meats and fat on medium speed. Add the seasonings and any binder ingredients. Refrigerate the forcemeat in the mixer bowl.
Preheat an oven to the specified temperature.
Poach-test the forcemeat as directed.Evaluate the sample and make necessary corrections. If necessary, do another poach test.
Mix the random internal garnishes into the forcemeat so they are evenly distributed. Refrigerate.
Assemble the terrine:
Line the terrine mold with the prepared lining fat, allowing about 3 in. (7 cm) overhang all around.
Pack the forcemeat into the lined form, adding the inlay internal garnishes as directed. The forcemeat should more than fill the form, extending above its rim.
Tap the form on the work surface to expel any air pockets.
Fold the liner over the top of the forcemeat in an even layer. Trim any excess.
Place herb leaves or sprigs on top as directed.
Cover the terrine with a piece of parchment and then with a triple layer of foil folded up around the lip of the dish to prevent wicking.
Cover the terrine dish with its lid, if it has one. Set the dish in a hotel pan and pour in enough hot water to come halfway up the sides of the terrine dish.
Bake the terrine for the time specified in the recipe or to the specified internal temperature, usually 155°F (68°C).
Remove the terrine from the oven in its pan and put it in a cool place. Remove the lid, if any, but do not remove the foil. Place the weighting plate on the surface and set a heavy object, about 2 lb (1 kg), on top. Cool to room temperature.
Transfer the weighted terrine to a clean sheet tray and refrigerate it for at least 48 hours to mellow.
If desired, seal the terrine with aspic or lard. Procedures follow.
