terrines and pates. Produce pates and terrines 4 1. terrines and pates

 
Produce pates and terrines 4 1terrines and pates  Again particularly good with a game paté

Pâté de Campagne (com-pon-yah) – literally meaning country pâté, this is a pork-based pâté made with liver and usually pork shoulder, onions, garlic, and parsley. Place the terrine in a pan with high sides and set the pan in the oven. Our terrines and pâtés are available in 90g or 180g verrines. In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods [A Cookbook] $62. A terrine was considered more. In an oven-proof saucepan, brown 2 lb. See more ideas about recipes, food, terrine recipe. Our selection of gourmet pâté and terrine really is a treat. 0:00 / 28:33 Terrines And Pates Free with ads TV-G CC YouTube Movies & TV 175M subscribers Subscribe The French Chef S9 E6 According to Julia Child, if you can make. Terrines. I ordered the Colorado lamb loin to really saturate my night with saturated fats. Crackers that are rectangles, hexagons or squares also add contrasting shapes. On the terrine, place a dish or flat. Wild Duck Terrine - Weekly Class Notes. JB Prince offers a variety of professional-grade terrine and pate molds for chefs and culinary enthusiasts. Reviewed in the United States 🇺🇸 on November 25, 2012. Pates and terrines made with Vegetables are terrific. 2. Let rest in the fridge for at least one. Terrine, or pâté en terrine, is a type of pâté, molded in a dish called a terrine. Assemble the cold grinder pieces with a mixing bowl set up to catch the ground meat. (c) To make neat slices of pâté, use short, quick knife strokes. Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. To serve, carefully demould and remove cling film and place on plates. Overview of Assessments SITHCCC016 Prepare pâtés and terrines There are two (2) assessment tasks in this unit, and you must complete all assessments satisfactorily in order to be marked competent in this unit. Enough to satisfy your customers. The surface is sealed with a layer of aspic or fat to preserve it. Terrine. fatback or other fat trim (preferably not leaf lard or kidney fat) 2 cups dry white wine or cider; 1 yellow onion (5 oz. Again particularly good with a game paté. I hardly have anything else to add. sauté this, stirring often, until it begins to brown. Serve our festive pâté recipes for a delicious Christmas starter along with crackers. The ultimate reference on hearty French charcuterie boards and other savory spreads from FERRANDI Paris. 516. They can be basic or fancy, inexpensive or costly, they can be made in a variety of shapes and sizes – small, large, oval, round, rectangular and even. Portion and. The meat is packed into a terrine mold and gently cooked for several hours. 10 €. TV-G. Verified Purchase. Cook for 5 minutes, and then roast the pork in the oven at 200°F for 3 hours. I have adapted many of the terrine recipes for. Bring to a boil again. How to Prepare Terrines and Pates. Roll a few of the sausage slices into cylinders. See more ideas about offal, food, chicken liver pate. Stir well with soaked bread, fried onions, eggs, pistacchios, Marsala, grated orange zest, chopped rosemary and thyme and salt and pepper. , 65 degrees C. A rustic terrine with French toasts makes an excellent starter for a special meal and it costs very little to make. 52 2 New from $45. Nov 25, 2018 - Explore marthas kitchen's board "terrines and pates", followed by 643 people on Pinterest. Terrines can be served. Combine olive oil, lemon juice with ½ teaspoon salt. For instance, you can discover terrines made from fruit, red onions, raspberries, wine and mustard. For more unusual but tasty choices, try fried capers, fried pickles, prosciutto pastry twists, and gruyere and tomato tartine. What Is It? Pâté (pronounced pah-TAY) is French for "paste. Smoked mackerel pate. “The pistachio and peel is a classic terrine combination. It includes 35 techniques explained in more than 200 step-by-step instructions, to prepare sausages, debone and. Step 9. The mixtures are used in pâtés, terrines, and sausages, as well as fillings for ravioli and wontons, or they can be prepared as quenelles (delicate meat or fish dumplings). Forcemeat is a mix of ground meat and fat (or seafood) used for charcuterie dishes such as pâtés, sausages, galantines, quenelles, etc. Terrine de canard. Your first terrine mold, tip #7: Get one with a lid and make sure the lid has a hole in it. Our Duck Terrine Mousquetaire (moose-kuh-tear) is classic country-style terrine with the. The pâté evolved as an economical and flavorful way to use all of the. 12 ratings. What defines a pate? What about a terrine? Are they the same thing or completely different dishes? The Short Answer Some pates are terrines but many terrines are not pate. Gather your ingredients. Adding another 8 cups cold water. Loire reds like Saumur, Bourgeuil, Chinon and Anjou (as in this pairing) Lightly chilled Cabernet Franc is great with paté. The primary culinary technique involving bay leaves in terrines and pâtés is their use as an aromatic element during the cooking process. 3 kg) MEASUREMENTS INGREDIENTS U. Terrines will actually keep much. 8:00 AM - 6:00 PM. French gastronomy is rich in recipes for terrines: based on pork, game, foie gras, fish and even vegetables. Or, make a sweet, cream-layered terrine for a posh pudding. Dictionary. With Julia Child. Kuletos' Well Maybe It's. Gather your tools. Chapter 7. Pate and terrine are not interchangeable, although they are often used that way. Guinea fowl terrine. Entrée; Pâté de tête de Nadette. Pic: Pate Supreme. Question: In your own words, explain basic elements of Charcuterie production, explaining what Terrines and Pates are. CHAPTER 12: PATE AND TERRINE Perfumed with freshly chopped herbs and aromatic spices, a melange of succulent ingredients distinguish pates and terrines, as some of the most delectable of food preparations. Charcuterie and Cured Meats. 1, 2023 12:47 pm EST What is pâté if not the fancy European spread of pureed liver served with crackers?. In a mixing bowl, mix all the ingredients together until you obtain a slightly sticky mixture. Flaky crust and soft filling. If you have a press-less terrine mold, DIY solutions include wrapped cardboard, cutting boards. Bake in middle of oven until an instant-read. Firstly, the names are, quite clearly, different! ‘Pâté’ translates as ‘paste’ (a key clue into the textural differences of the meat), whilst ‘rillettes’ derives from the Old French word ‘rille’, meaning a ‘slice of pork’. How thick to slice pate. 86 shipping. Add the shallot and sauté for 1 minute, then add the garlic. Try the spicy Lentil, Carrot, and Cilantro Pate or the colourful Piquant Goat Cheese and Grilled Red Pepper Terrine--perfect for a picnic. Someone that prepares charcuterie is called a Charcutier. Place in a bowl and add the shallots, garlic, herbs, spices, salt, black pepper. SITHCCC0019 Prepare Pates and Terrines Student Assessment Tool Galantine Terrine Pâté Pâté en croute Mousseline or poached are called ballottine. Average weight1kg Maison Terrine Pork blended with fresh cream, herbs, spices and brandy. Terrine Bretonne. Cook to the correct internal temperature. It can be served hot or cold, and is traditionally baked in a crust, or molded as a terrine. Today, “terrine” has two definitions. Terrine. Place in the refrigerator until its thoroughly chilled (30 minutes to an hour). Serve one of our savoury terrines, such as smoked salmon or country terrine with chicken and pork, for an impressive dinner party starter. Pâté en croute specifically refers to the pastry that encased the forcemeat. Put simply, pâté is a mixture of ground meat and seasonings, with a variety of base ingredients. Cook for 5 minutes, and then roast the pork in the oven at 200°F for 3 hours. The key difference is that the blend is placed and cooked in a terrine. sur 170 avis 1h30. summer truffles or morels in three easy steps. Wrap the terrine in 2 layers of clingfilm, then 2 layers of aluminium foil. Fold some of the paper thin sliced sausages into quarters, forming a small triangle. It is a dish of layered ground meats, organ meats, vegetables, and seasonings, packed tightly into the shape of a loaf and cooked in a. 1_2023 Assessment method-based instructions and guidelines: Knowledge Assessment type: Practical Instructions provided to the student: Assessment task description: This is the assessment task you must successfully complete to be deemed. The word “Mousse” is also a French word that refers to a sweet or savory spread. Open faced. Chapter 11 Pâtés and Terrines. What’s more, all of our gourmet. Jul 28, 2021 - Explore Black Sheep Cafe's board "Terrines and pates", followed by 251 people on Pinterest. The complete, contemporary guide to preparing sausages, cured and smoked meats, pâtés and terrines, and cured and smoked fish of the highest quality . Terms in this set (40) _____ is/are NOT part of a forcemeat? Casings. Charcuterie is the culinary art of preparing meat products such as bacon, salami, ham, sausage, terrines, galantines, ballotines, pâtés, and confit. 0 out of 5 stars Terrines, pates for game and vegetables. a major ingredient in a pate or terrine that adds body, flavor, and nutritional value. 8:00 AM - 6:00 PM. Pate, in French cuisine, a filled pastry, analogous to the English pie. If your pâté board is your main appetizer, you’ll want about three to four ounces of cheese per person. 888) may keep as long as several weeks (although the quality may start to decline after a week or so), while seafood and vegetable terrines may keep no more than two or three days, or even less. Out of stock. . Chorizo sausage, manchego cheese, Serrano ham, fried calamari, and tortillas de papas are examples of. 3 out of 5. ”5. Le 114 Faubourg. Jul 28, 2021 - Explore Black Sheep Cafe's board "Terrines and pates", followed by 324 people on Pinterest. The Professional Caterer Series: Individual Cold Dishes, Pates, Terrines, Galatines and Ballotines, Aspics, Pizzas and Quiches: 2 by Denis Ruffel and a great selection of related books, art and collectibles available now at AbeBooks. Weight recommendations vary from one to four pounds. It can also refer to the (earthenware) dish that terrines are traditionally cooked in. Line the bottom and sides of a pâté or terrine mold or a 1 1/2-quart glass nonreactive loafpan with plastic wrap, leaving extra wrap hanging over the side. Step 5/6. Since forcemeats are commonly presented as cold pates, terrines and galantines should always be. They can be baked in a water bath (Bain Marie), or made in layered aspic as in the case of a cold. 1. Terrine, or pâté en terrine, is a type of pâté, molded in a dish called a terrine. There’s really no great difference between a pate and a terrine (the latter is named for the ‘mold’ it is made in), except that a terrine is usually less formal and never has a crust, whereas a pate might have one. • French bread spread. Carefully pour the hot water into the pan until the water comes up about halfway on the pate mold. Preheat oven to 325°F. 2. The mold of a pate or terrine can be lined with thin slices of ham or bacon, leafy vegetables like spinach or leeks, or a pastry dough. The pate should be fairly robust in flavour. 5 / 5. Step 1. com. 2. Forcemeat: A Key Component of Sausage-Making. Pates and terrines made with Vegetables are terrific. Terrines and pâtés are both made of something called “forcemeat. 3 Pâté, terrines and galantines are presented attractively for service in line with recipe and establishment requirements. Pour in apprx 1/4"of aspic in the bottom of the dish. 99. Directions. D) forcemeat. 0 out of 5 stars Best pate and terrine book ever. Valpolicella. longer if a layer of melted fat/butter is poured over the surface. Avoid thefreezing of meat pates and terrines. Cool, press and store the terrine until ready to serve. Usually made from the livers of ducks and geese, this French delicacy is truly something special and for that reason is a highly prized culinary treat. _____ 11. Aside from meat, terrines can include savoury jellies, vegetables, fruit, and nuts. Also, a terrine is often seen as a mixture of different pates. The terrine is placed in a poaching pan filled with simmering water and cooked for about 45 minutes. They can be basic or fancy, inexpensive or costly, they can be made in a. Handmade Pork Cheek & Foie Gras Terrine, Fresh, +/-1kg. The fat is needed to prevent excessive dryness of the mixture. A garde manger (pronounced [gaʁd mɑ̃ʒe]; French) is a cool, well-ventilated area where cold dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés, and terrines) are prepared and other foods are stored under refrigeration. 1. Place the loaf pan into a large baking pan. Handmade Poultry & Foie Gras Terrine, Fresh, +/-1kg. Terrine: What's The Difference? SMarina/Shutterstock By Heather Lim / Feb. _____ 12. Place the livers in the freezer to chill. MOUSSES, PATES, TERRINES ET AL. 99 $41. The correct French abbreviation of this is terrine, but in common usage the French also call it pate. 95. Once the meat is cooked, blend it and add salt to taste. It can be identified by the red, white, and blue stripes. Preheat the oven to 350 Degrees Fahrenheit. Because creating pate does not have to be difficult, all of the pate recipes contained inside my pate cookbook are so simple to follow and easy to create, even a complete. In contrast a terrine has a chunkier appearance and texture and is most often made in a loaf style shape and served in slices rather than spread like pate, Terrines can be either made from meat whether it be duck, pork, chicken, or lamb coarsely chopped and left quite chunky in consistency, or purely vegetarian without any meat. This allows the subtle and. Paté is lined with pastry casings. As well as being lighter and less creamy/cheesy than many mackerel pâtés, this is dead easy and full of flavour. 3. 4. Covered andrefrigerated, they will keep for a week. Cover the terrine with its lid or aluminum foil and bake in a water bath at 350’F in the oven. Those of you who have been around as long as I have and were making terrines in the 80’s may be familiar with using finely minced chicken (mousseline) as a binder for layering vegetables. Terrines and pâtés were known to the Europeans as early as the 11th Century. Pâté de Campagne (com-pon-yah) – literally meaning country pâté, this is a pork-based pâté made with liver and usually pork shoulder, onions, garlic, and parsley. In this the forcemeat is slightly coarse. Over time, many recipes have appeared with meats other than pork: poultry pâté and feathered game (duck, capon), mutton, veal, hare, but also with seafood ( carp, eels, monkfish, sturgeon, cod), and many more. Rustic Pate En Croute Pate made from chicken liver chicken breast and brandy marinate Bluefish pate Seafood pate Duck pate n Croute Terrine made from liver of duck or goose Vegeterian Pate and Terrines Pates & Terrines that are devoid of meat but contain vegetable and eggs Terrine de Foie Gras Pate made with duck meat Scallop and Leek. Start your review of Terrines & Pâtés. Terrines, Pâtés, Galantines, and Roulades. 1. Dating back to the middle ages in Europe. Pâté à bombe. Starting at $59. 95. Arrange the terrine mix into a terrine mould, or 20 cm cake or loaf tin. £ 7. SITHCCC0019 Prepare Pates and Terrines Student Assessment Tool Pâté Pâté en croute Mousseline a meat spread made from finely chopped or pureed meat. 1. Add a layer of game pieces either a mix of varieties or the same kind of meat. Pate de Campagne. 4. Roll a few of the sausage slices into cylinders. If your pâté board is your main appetizer, you’ll want about three to four ounces of cheese per person. Additionally, terrines are often used in charcuterie boards to complement other dishes like pâté or rillettes. Roughly chop 3 of the pork rashers and mix with the thyme and peppercorns. What defines a pate? What about a terrine? Are they the same thing or completely. Divide the forcemeat equally into three portions. A popular option is chicken liver pâté, or. A fancier pâté that has a piece of duck breast in the center. 8. Kolikof is passionate about helping you enjoy easy gourmet food at home. Use features like bookmarks, note taking and highlighting while reading Professional. Terrine (food) A terrine ( French pronunciation: [tɛ. Pâtés and terrines can therefore be kept much longer than before. A terrine is generally made from much chunkier meat - chunks of pork hock, diced lamb leg meat, duck breast or minced pork. 50. Get your order fast. 5. Aspics were once more popular than as of late. Get your order fast and stress free with free curbside pickup. The showstopper terrine is an enamelled cast iron Le Creuset terrine, which costs more than $200. From easy to prepare pate to flavorful international pates, you'll find a wide variety of delicious pate recipes inside. Terrine of Duck Foie Gras. First put the cauliflower in the blender with 1/4 cup/60 ml cream and 1 egg. mushrooms, pistachios or other nuts, olives, assorted vegetables, other meats, dried cherries, raisins, carrots, red or yellow peppers. However, there’s disagreement about whether galantines and ballotines have a different cooking methods and. Three of my favorite patés- Chicken Apricot Terrine, Duck Liver Parfait, and Country Paté- served with Fennel Leek and Orange Relish, Apple Raisin Chutney, and Arugula Radicchio Salad. , 70 degrees C. Shapes: Vary the shapes on the platter. 10 rue de la Sablière, Paris, Île-de-France. WrapA popular pate brand used frequently in Vietnamese Banh Mi is the Flower Brand, a cured pork liver pâté. To press, use scissors to cut a piece of cardboard that fits. Soak breadcrumbs in 6 ounces (170 g) of heavy cream (Figure 14-11A). Roast Goose With Prune And Pate Stuffing Pt 1, ingredients: 1 c. Make these rich and elegant pâtés your secret weapon for simple, sophisticated entertaining. Heat oven to 180C/fan 160C/gas 4. Pâté de Campagne. Terrines and Pâtés: Directed by David Atwood, Russell Morash. 1 knob of butter. " on Pinterest. Chapter 28 - pates, terrines, and other. 20 steps to making pâté en terrine the easy way (plus options for the hard way): Choose your recipe. Remove from the oven and leave to cool, then chill. New Hardcover Quantity: 5. Serve it as a stand-alone appetizer. Pate. 2. Rillettes use meat that comes from other parts of the animal, like the thighs, ribs, or shoulders. Step 1/8. Now even home cooks can create these culinary confections with ease, following the simple recipes and instructions included in "How to Prepare Terrines and Pates". Jan 3, 2016 - Explore Brian's board "Terrines and Pates", followed by 275 people on Pinterest. Fold some of the paper thin sliced sausages into quarters, forming a small triangle. Prepare the terrine mold by lining it. Usually made from the livers of ducks and geese, this French delicacy is truly something special and. Avoid thefreezing of meat pates and terrines. 450g flour. Typically, bay leaves are added to the cooking liquid or stock that is used to poach or braise the meats and ingredients that will be incorporated into the terrine or pâté. Opens in a new window or tab. Tremendous variety of recipes from classic pork or chicken to venison pates, rough and smooth, and seafood and. Hutchins does a great job of giving the history of pâtés and terrines and. If it’s just one of many in your pre-meal line-up, shop for about two ounces per person. pates are pates, and terrines are pates baked or pochedin an earthenweare dish, the two names are not interchangeable. 5. Spring Loaded Terrine Press. Pate en croute is pate baked in a crust. C $102. Enjoy them with crackers, pita chips, raw cut veggies. This kind of stuff is almost all beyond my taste experience (read: eaten very little, what little I had I didn't like), and it seems like a good idea to try and find good local places to try them first in order to have a starting taste memory. When the mixture is coming together and looks like paste, turn the. Cook the terrine gently in a water bath (bain-marie). I have looked at all the terrine books I can find and this seems to be the definitive work. The Art of Entertaining: Crowd…. Handmade Poultry & Foie Gras Terrine, Fresh, +/-1kg. 7 / 5. pates are pates, and terrines are pates baked or pochedin an earthenweare dish, the two names are not interchangeable. This mixture, from Gordon Ramsay, makes a great base for a variety of mousses and other desserts. Terrine campagnarde. Chop one half finely (will go in meat mix), and slice the other half thinly (for lining the mould). Grind the meat mixture into the mixing bowl. A terrine is completely different from pâté, as evidenced by the fact that the English translation of the French word for pâté is “paste. Set aside in refrigerator to soak for 10 minutes. We have pork pâté, chicken liver pâté, liverwurst pâté, salmon pâté, ham pâté, plus vegetarian pâtés featuring lentils and white beans. I went for the Terrine Caribou aux bleuets and Sanglier aux abricots. Finally, add the chopped fresh herbs. The term terrine refers to the dish it's baked in, as well as the dish. 20 steps to making pâté en terrine the easy way (plus options for the hard way): Choose your recipe. However, there is no doubt that the French are responsible for turning pâtés and terrines into a real craft that requires excellent culinary skills and a passion. Or, make a sweet, cream-layered terrine for a posh pudding. Step 4. Best when served with grainy mustard, cornichons, and a fresh baguette or boule loaf. Directed by David B. 4. Our Duck Terrine Mousquetaire (moose-kuh-tear) is classic country-style terrine with the. Mousseline forcemeat is also a versatile type that can be served cold or hot. It is baked as a forcemeat pastry crust. Brandy is an inseparable component of terrine, which is mixed with raw meat. Bacon, caul or thin slices of fatback (to wrap the terrine in before cooking). 5 appropriate garnishes for pâtés or terrines. So, try a terrine from a local butcher or create your own pâté maison — a beautiful meatloaf, with stylish French flair! RECIPES. Preheat the oven to 300°F (150°C). Heat the oven to 350 degrees F/180 degrees C. A French charcuterie board will usually include a tartine (spreadable). 8 / 5. Country pâté. Hardcover $12. 8:00 AM - 6:00 PM. The English have adopted both names. Firstly, it differs in its cooking process. Main thing is, keep your ingredients COLD. Breadcrumbs and milk (sometimes). Pâtés (pastes) are typically smooth, light, and made primarily but not exclusively from the livers of duck or chicken. Packed with prunes, juniper berries and wrapped in bacon, it's got a great variety of fruity flavours. Teacher 24 terms. Wrappings and Linings for Pâtés Liners for terrines Vegetables, such as sturdy lettuce leaves, mild-flavored cabbage, kale, and blanched leeks, may be used as liners for modern poached or steamed terrines. Out of stock. Chapter 11-pate-and-terrine. Crusty mistake #1: Using the wrong type of terrine. Hardcover $12. Carefully take the terrine out of the oven. Weaving together agriculture, animal welfare and health, food safety and science, economics, history, a deep sense of place, and amazing preserved foods, Salted and Cured is a literary feast, a. The head, particularly the top or crown. Season 9. Let your guests self serve, or spread the pâté on the bread or toast in advance and arrange them on a garnished plate. Terrine, Brittany style (Brittany is a region in northwestern France) Terrine Basque. Perfect for picnics, parties, or on a charcuterie board, you can slice, spread, and share D'Artagnan Pâtés. Baker’s oven terrine: A type of artisanal terrine mold made in Alsace. [1] [2] [3] Modern terrines do not necessarily contain meat or animal fat, but still contain meat-like textures and. Order caviar priced from $50 per oz. 300g rindless, boneless pork. Allow the pates and terrine to cool down until they are manageable. Chapter 7 Objectives. Grade B is perfect for pates and terrines since it has a softer texture than Grade A and the same rich flavor, but it is smaller and has visible veining and other flaws. Terrines and Pates The taste that foie gras provides eaters with is really like nothing else. (c) To make neat slices of pâté, use short, quick knife strokes. Whitney B: Pates and terrines! Also a great little beer store with a. A) consommé. Fill the prepared mold with forcemeat and any garnish required. Preparing zucchini and eggplant: Heat oven to 450°F (230°C). Black pudding is a type of blood sausage that is popular in many parts of the world, including Europe, Africa, and. Brush two rimmed baking sheets with oil. Bake the pâté until a thermometer inserted through foil into the center registers 155 F, about 2 hours 15 minutes. Place one layer in the bottom of the terrine dish. Now, terrine is the plate or dish where pate is cooked. 7873 0 How to Make Terrine Traditionally, a pate was a fine savory meat filling wrapped in pastry, baked and serve hot or cold. These cheeses add a creamy component to our pâtés, terrines and mousses. Nuts, organ meats, and other ingredients are sometimes added for flavor, texture, and visual variety. Which of the following statements about serving pâtés and terrines is true? (a) Pâtés and terrines should always be served ice-cold. To press and weight a pâté—also known as a terrine—you put a flat barrier (the press) on top of the pâté and place weights on top of the press. D’Artagnan’s Pâté d e Campagne (com-pon-yah) – literally country pâté – is a pork-based pâté made with liver and pork shoulder, onions, garlic, and parsley. Wipe the terrine/pate and remove any fat or bacon. Discuss sausage making and process, its historical origin and their basic components and types. – A mousseline forcemeat consists of raw, puréed fish, poultry, or meat combined with heavy cream and usually, but not always, eggs or egg whites. Season 9 Episode 6 - Terrines and Pates. by By Storm. Season 6;Pate and terrine wholesale, rillettes, foies gras. Main thing is, keep your ingredients COLD. The recipes are classic, beautifully explained, wonderful photos. Once the oven has reached the temperature, place the terrine in a large pan. Bake for 1 hr, until the meat feels firm on top when pressed. Terrine is one of the most popular methods for. There are a variety of terrines available for making pâté (also called pâté en terrine, terrine and pâté en croûte). SITHCCC0019 Prepare Pates and Terrines Student Assessment Tool • Nutritional impacts: For the most farces used for pates and terrines the fat content is quite high. It is a paste with meat processed to a fine texture, cooked and shaped as a loaf. Made of a variety of ground meats and organ meats, patés, terrines, and rillettes are. 4. Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. You get terrines, foie, and pates of varying flavors and textures. Terrines are lined with pork fat.