Preparing Pâtés

The essential difference between a pâté and a terrine, as we are using the terms, is the crust. Although a heavy pastry crust may not be suitable for all kinds of terrine mixtures, the typical baked forcemeat-type terrine under consideration here can usually be made with or without a crust.

This section concentrates on the specific procedures for making the pastry and finishing the assembled pâté. Making the meat filling is the same as for terrines and is not repeated here. To make a pâté en croûte, apply the following procedure to the Veal and Ham Terrine and to any of the variations following the basic recipe.