Platter Presentation

A well-crafted pâté en croûte, terrine, galantine, or roulade is often the centerpiece of a garde manger display. For classic platter presentation, about two-thirds of the pâté is sliced, and the remaining third of the pâté loaf is placed at the head of the platter as a grosse pièce, or focal point of the presentation. The pâté slices are then arranged on the platter. The uncut portion of the pâté contributes height to a presentation that would otherwise be flat. Even more height can be achieved by impaling the pâté loaf with an attelet (ah-tel-LAY), or decorative skewer. In formal presentations, both the slices and the cut surface of the pâté loaf are coated with aspic. The platter is additionally decorated with edible greenery, appropriate fruit or vegetable décor, and, sometimes, diced aspic. Condiments, accompaniments, and bread are presented on the side.