Garde Manger Knowledge: Pate Knowledge
What is Pate?
- Pâté is the French term "paste." It is traditionally served baked in a crust or molded as a terrine and duck liver or goose liver as the main ingredient.
- Pate is a paste, pie, or loaf consisting of a forcemeat such as liver, poultry, meat, fish, etc.
- Can be served hot or cold.
- The most famous pate is "pâté de foie gras", made from the livers of fattened geese.
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| Pate |
Equipment and Utensil for Pate
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| Types of Terrine Mold/ Loaf-Terrine Mold |
There are 4 types of Pâté
- Pâté en croûte
- Pâté en terrine
- Pâté en roulade
- Mousseline pâté
1.1. Pâté en croûte
- A forcemeat baked in a crust of pastry dough.
- Liver as the main ingredients such as Duck liver, Goose liver (foie gras), or Chicken liver.
- Additional Ingredients such as chicken, beef ox tongue, nuts, vegetables, cured meat, cognac, cream, gelatin powder (aspic jelly), etc.
- Can be served cold or hot (without gelatin)
- Cooking method: Baking with the water bath method.
- Pâté en croûte is baked with the insertion of "chimneys" on top: small tubes or funnels that allow steam to escape, thus keeping the pastry crust from turning damp or soggy.
- Baked pâté en croûte usually develops an air bubble under the crust top as the meat mixture shrinks during baking; this is traditionally dealt with by infusing semi-liquid aspic in the hollow space before chilling.
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| Pâté en croûte |
1.2. Pâté en terrine
- A forcemeat baked in a form or vessel without a pastry crust.
- The mixture wrapped in suet or not and layered in a ceramic or steel loaf-terrine mold, cooked in the oven with a water bath method without pastry crust, and cooled
- Sometimes an infused gelatin (aspic jelly) is set on top for a decorative effect that also adds an additional layer of flavor.
- Served cold.
- The main ingredients can be meat, liver, poultry, seafood
- Vegetable terrine as special dishes or vegetarian dishes.
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| Pâté en terrine |
1.3. Pâté en roulade
- Forcemeats wrapped/rolled in wrapping material (not edible and edible material but not chicken or poultry skin)
- Wrapping material: Plastic wrapped, Aluminium foil, Natural wax paper, Cured meat, etc.
- The main ingredients such as meat, liver, poultry, and fish
- Vegetable roulade as special dishes or vegetarian dishes
- Cooking method: Baking or Steaming method
- Can be served cold or hot.
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| Pâté en roulade |
1.4. Mousseline pâté
- The smoothest and most refined form of pâté made from an emulsion of puréed raw meat, eggs, and cream
- The mixture looks like mousse, light, airy, and delicate.
- The main ingredients such as meat, poultry, seafood, or liver
- Cooking method: Baking or Steaming
- Can be wrapped in wrapping material or layering in a ceramic terrine mold or ceramic mini- cocotte mold
- Can be served hot or cold.
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| Mousseline pâté |
4 Parts of Pate
- Forcemeat
- Internal garnishes
- Liners and wrappers
- Sealers
1.1. Forcemeat
Forcemeat: This emulsified mixture of ground meat and fat makes up the body of the pâté and the forcemeat consist:
- Primary meats: Meats that must total more than half the pâté forcemeat’s weight.
- Secondary meats: Meats added to a pâté forcemeat, to add a rich mouthfeel and to lighten the color of the finished product.
- Fats for Pâté Forcemeats: Such as chicken fat, turkey fat, or duck fat
- Seasonings for Pâté Forcemeats: Salt, spices, herbs, aromatic vegetables, meat glazes, alcoholic beverages or cream, etc.
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| Ground Meat |
1.2. Internal garnishes
Pieces of food are placed within the forcemeat to add texture, flavor, and visual interest.
- Cured and smoked meats
- Nuts, beans, dried fruits, and vegetables
- Mushroom or Truffles
- Marinated raw meats and poultry
- Chicken tender and boiled beef ox tongue
- Seasoned livers.
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| Internal Garnishes |
1.3. Liners and Wrappers
- A pâté forcemeat is usually contained in some form of wrapper or liner.
- Only mousselines pate are not wrapped or lined
- Pastry dough/Pate dough wrappers for pâtés en croûte
- These doughs must be sturdy enough to hold up to heavy forcemeats and the steam, juices, and rendered fat they produce.
- Pate dough is consists: Flour, Unsalted butter, Salt, Water, and Egg.
- Leaf vegetables, Nori seaweed sheet, Cured meat, Smoked beef, Smoked turkey breast can be as a liner.
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| Pate Dough as A Wrapper |
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| Pate Liner Cured meat, Leaf vegetable, and Nori as A Liner |
1.4. Sealers
- After a pâté product was baked and cooled, it was sealed with a semisolid fat to preserve it.
- Modern pâtés and terrines are now more often sealed with liquid aspic for presentation purposes.
- For pâtés en croûte, use flavorful, clear liquid aspic to fill the gap and adhere the crust to the forcemeat.
- Lard is the traditional material used to seal terrines for extended storage.
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| Sealers |
Pâté Accompaniments
- Bread
- Crackers
- Flavored mustard
- Cumberland sauce
- Mayonnaise sauces
- Relishes
- Fruit or vegetable salsas
- Balsamic vinegar glazes
- Pickled vegetables
- Wine reduction (red wine or port wine)
- Vegetables dressed in vinaigrette
Pate Presentation Styles
- Presented on a platter for buffet service such as hors d' ouvre, canape, buffet platter.
- Individually portioned for plate services such as appetizer and amuse-bouche.
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| Pate Presentation |
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