Preparing Straight Forcemeats

Many, if not most, pâté and terrine forcemeats contain some liver. Chicken livers or other poultry livers, both economical and widely available, are the most often used. For best results, livers should be soaked in milk and then cleaned according to the following procedure. Pork liver and other larger livers can be cut into pieces and prepared in the same way.

The Basic Pork Forcemeat recipe can be used with many garnishes to make a great variety of pâtés, terrines, and galantines. It can also be changed according to any of the variations listed by using different meats. Once the basic technique is understood, any kind of pâté can be produced.