Questions for Discussion

Explain how to slice a meat terrine.

Why are mustards and vinaigrettes often served with pâtés and terrines?

What are three purposes of using aspic as a coating or glaze for cold foods?

Describe how to melt and cool aspic jelly.

What are the basic ingredients in a typical pork forcemeat?

How are raw livers prepared for use in forcemeats?

What is the purpose of pouring a layer of melted fat over a terrine after baking?

What is the difference between the terms mousseline and mousse, as used in this chapter?

What are the four basic steps in the production of a molded mousse? Why is it important to perform these steps quickly?

Why is it important not to overcook foie gras?