Pâtés, Terrines, and Other Cold Foods

The techniques and procedures presented in this chapter belong to the culinary department known as garde manger (gard mawn zhay), a term whose basic meaning is “larder” or “food storage place.” As explained in Chapter 21, this area, because of its cooler temperature, was traditionally used for the preparation of cold foods. Thus, the work carried out in the storage area, or garde manger, became known by the same name.