Since forcemeats are commonly presented as cold pates, terrines and galantines should always be. On the terrine, place a dish or flat. Terrine. Paté is a savory filling of meat and fat that is baked in a terrine (an earthenware vessel) and served hot or cold. Question: In your own words, explain basic elements of Charcuterie production, explaining what Terrines and Pates are. Place a wrapped press plate on the product with a 2-pound weight. During baking, the pate mass shrinks. Lifestyle. Pastry encased pates are finer in texture than terrines, but after. Set aside in refrigerator to soak for 10 minutes. When the mixture is coming together and looks like paste, turn the. Perfect for picnics, parties, or on a charcuterie board, you can slice, spread, and share D'Artagnan Pâtés and Mousses with. sur 170 avis 1h30. Terrines and pates. Indulge yourself with our top pâté recipes. It is a paste with meat processed to a fine texture, cooked and shaped as a loaf. See more ideas about recipes, food, terrine recipe. If you can make a meat loaf, you can make a French pate -- it’s just ground meat flavored with herbs and wine and baked in a mold. 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. Using a rolling pin, roll the larger dough disk into a 12-by-18-inch rectangle, about 1⁄6-inch thick. 50. Free Shipping on orders over $99! Shop now! Free Shipping On Orders Over $99. Those ones are moving upmarket and new ones are produced each year. Pâtés (pastes) are typically. STORES & EVENTS. C $102. Terrines, Pâtés, Galantines, and Roulades. Fold some of the paper thin sliced sausages into quarters, forming a small triangle. terrine. 9:00 AM - 5:00 PM. METRIC 2 pounds 900 g Meat, poultry, or game (as the main ingredient), cubed 2 pounds 900 g Pork fat, chopped 1 pound 450 g Lean pork or veal, cubed PREPARATION STEPS: 1. Packed with prunes, juniper berries and wrapped in bacon, it's got a great variety of fruity flavours. Galantines are poached and served cold. Terrine. 5. Hardcover. Get your order fast and stress free with free curbside pickup. 1. Take slices of bacon and line the loaf pans across the width of the pan. To be used successfully as a terrine liner, caul fat must be sliced into thin, even sheets on an electric slicing machine. Meanwhile, fill a large bowl with ice and place the bowl of a stand mixer in the ice. Again particularly good with a game paté. Cool, press and refrigerate the terrines. You don't want a lot of color, just a little. Double-wrap the terrine top in foil, pressing well into the sides and twisting the ends to seal. Most terrine molds do not come with a press. They can be basic or fancy, inexpensive or costly, they can be made in a. This recipe made the pâté unique, which makes it different from the terrine in several ways. D) forcemeat. Preheat the oven to 350 Degrees Fahrenheit. Pâté is a smoother, more offal-forward affair, most commonly defined by chicken or liver. 5 / 5. SITHCCC0019 Prepare Pates and Terrines Student Assessment Tool Pâté Pâté en croute Mousseline a meat spread made from finely chopped or pureed meat. See more ideas about terrine recipe, cooking recipes, recipes. The stuffing was cooked in a paste, not always edible. Terrine of Duck Foie Gras. 3. Transfer to a bowl or mold and cover with plastic wrap. Chapter 28 - pates, terrines, and other. Now take your deboned chicken out of the fridge and add your forcemeat and salpicon (if using) on top of it. 2. The meat and fat are then shredded and mixed until thoroughly blended, and spooned into small crocks. S. Crackers that are rectangles, hexagons or squares also add contrasting shapes. Come full circle by serving a dessert terrine at the end of the meal. A small pastry filled with meat or fish. Reviewed in the United States 🇺🇸 on November 25, 2012. Although pâté and terrine differ in the way they are cooked, they are similar in one fundamental respect: they are the best friends for your starters or aperitifs with friends. Veal Terrine with Mushrooms. 82. com December 18, 2019 This post may contain affiliate links. 8:00 AM - 6:00 PM. 34 terms. Charcuterie and Cured Meats. Terrines are the pate cooked in terrine mold and not a crust. The fat is needed to prevent excessive dryness of the mixture. A terrine is a dish typically made of glass, enameled cast iron or stoneware. Prepare mousseline forcemeats and make terrines based on them. It exists : - Pâtés with a fine mince, such as duck mousse. The terrine is placed in a poaching pan filled with simmering water and cooked for about 45 minutes. The spring press is released by lifting the press up. List 8 hygiene factors which must be applied for the production of forcemeats including provisions for labelling: Question 14. The key difference is that the blend is placed and cooked in a terrine. Heat oven to 180C/fan 160C/gas 4 and butter a 1kg loaf tin. Today, pâtés and terrines are spreadable and the tastes are always more original to vary the pleasures. 6. Add beef marrow bones, water, beer, bay leafs, carrots, celery seeds,garlic, salt and peppercorns to the pot with the lamb tongues. See more ideas about terrine recipe, cooking recipes, recipes. It can also refer to the (earthenware) dish that terrines are traditionally cooked in. Cool, press and store the terrine until ready to serve. Discover on THE SHOwP all our suppliers who are selling pate and terrine wholesale products. Rolled in nori sheets surrounded by thinly sliced smoked salmon. If your pâté board is your main appetizer, you’ll want about three to four ounces of cheese per person. From easy to prepare pate to flavorful international pates, you'll find a wide variety of delicious pate recipes inside. Arrange the terrine mix into a terrine mould, or 20 cm cake or loaf tin. Place the loaf pan into a large baking pan. 4 Culinary terms and trade names for ingredients used for pates and terrines Offal: Non muscular parts of the beef, veal, poultry, lamb and pork which can be used directly as a food or in preparation of other dishes. Equal parts fat and meat. Black pudding is a type of blood sausage that is popular in many parts of the world, including Europe, Africa, and. Forcemeat is a combination of meat, fat, seasonings and other ingredients that are blended together through grinding or puréeing to form an emulsion . (Low Sodium is 140 mgs per serving) The nutritional values of every Alexian pâté are printed on the pre-packaged slice and mini terrine packages. Pâté refers to a recipe that calls for finely. 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. 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. These activities, along with the production of jellied pies, pâtés, terrines and galantines were the domain of the Charcutière section of the cold larder department of the traditional French kitchen. • Eggs. Pastry encased pates are finer in texture than terrines, but after baking must be protected by using gelatine. With detailed video demonstrations covering the theory and practice of bistro-style charcuterie, you can learn to make pâtés, terrines, rillettes and more in a matter of weeks. Finely chop the shallots and cook them gently in a knob of butter until soft. Preheat oven to 325°F. 99. Serve one of our savoury terrines, such as smoked salmon or country terrine with chicken and pork, for an impressive dinner party starter. 2 oz. After baking, let the liver and pork terrine rest in the water bath for 30 minutes. 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. Then press terrine and pates. Aside from meat, terrines can include savoury jellies, vegetables, fruit, and nuts. Le Petit Baigneur. Shapes: Vary the shapes on the platter. ” Vloet has been making terrine since early in his career, but as recently appointed head chef at Vincent (and previously sous chef at Quay) this has been his first chance to create one with his own flavours. 1 knob of butter. You get terrines, foie, and pates of varying flavors and textures. Uncut meat terrines sealed with a layer of fat (see p. Terrine closely resembles pâté, as it also comprises a mixture of meat, fat, and flavorings. Heat the oven to 350 degrees F/180 degrees C. Regular the temperature so the water stays between 77’C-82’C (170’F – 180’F). (c) To make neat slices of pâté, use short, quick knife strokes. Prepare - Freeze - Pacotize®: With the Pacojet you can make a poultry terrine with e. Cook for 5 minutes, and then roast the pork in the oven at 200°F for 3 hours. Directions. How thick to slice pate. The pâté evolved as an economical and flavorful way to use all of the. 8:00 AM - 6:00 PM. In Ancient times, pâtés were produced and sold to utilise every part of the animal. Valpolicella. Carefully pour the hot water into the pan until the water comes up about halfway on the pate mold. Out of stock. Mix lettuce leaves with a squeeze of lemon, salt and pepper and a splash of oil. What is the term for a hearty, heavily seasoned forcemeat that is often baked as a terrine?Professional Charcuterie: Sausage Making, Curing, Terrines, and Ptes: Sausage Making, Curing, Terrines, and Pâtés - Kindle edition by Kinsella, John, Harvey, David T. Set up the grinder then stir chicken breast into grinder grind. À vos. ʁin] ), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie. Add the brandy and sherry to the pan and turn the heat to high. Country Terrine with garlic Lomagne Treasure. In a large stock pot add the lamb tongues and cover with water only. They can be created with fish, vegetables, beans, or pulses. Derived from French word which means ‘paste’ Derived from Latin word ‘terra’ meaning earth. Carefully pour the hot water into the pan until the water comes up about halfway on the pate mold. VERNON COELHO IHM MUMBAI 2008-09 5 Storing Pates and Terrines: Refrigerate meat pates and terrines to ripen their. Most terrine molds do not come with a press. • Meat – pork, veal, chicken, turkey, ham, duck, and rabbit. A panada in a forcemeat acts as a. Remove from the heat and leave to cool. Pate en croute is a rich meat, game or fish mixture cooked in. com. Charlotte Vercruysse: Definitely have the pâté as starter, it is to die for. The surface is sealed with a layer of aspic or fat to preserve it. In this liver is used as main ingredient. Pâté vs Mousse 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. Yes. Each forcemeat style will have a particular texture . Finding gourmet food & caviar near you is easy. Main thing is, keep your ingredients COLD. 138 Avenue Atwater. _____ 10. 20 steps to making pâté en terrine the easy way (plus options for the hard way): Choose your recipe. 103. Chefs often include other ingredients for contrasts in taste and texture. ‘Terrine’, on the other hand, is a French word for a style of large, rectangular earthenware pot. This country pâté is made by cooking pork shoulder and liver with spices, heavy cream, and a splash of brandy. If you are using a frying pan, the terrine can be fried over medium heat for about 10 minutes per side. 2 / 5. The terrine, as a cooking vessel, is a deep, rectangular, straight-sided dish - usually ceramic, glass or cast iron - with a tight-fitting lid. 2. A terrine is a square or oval crock specially designed for baking pates or terrines (more about terrines later). Garnished with assorted mushrooms, diced ham and pistachio nuts. Recipes / Terrines and pates (1000+) Roast Goose With Prune And Pate Stuffing Pt 1. Begin pureeing the meat by pulsing the food processor, adding the soaked bread, garlic, pepper, nutmeg and the salt. Makes 10-12 slices. 52 2 New from $45. This guinea fowl terrine makes a great alternative from ham and chicken. On top of that, there are two meanings to the culinary word in that a terrine refers both to the dish it’s baked in, as well. In traditional cooking, the terrine dish often would be made in the shape of an animal, usually depicting the contents of the terrine. Paté is lined with pastry casings. This book presents a thorough explanation of traditional terrines, pates and galantines. Excellent overview and recipes, and includes other things like recipes for sauces for the terrines and timbales. 8. Our Duck Terrine Mousquetaire (moose-kuh-tear) is classic country-style terrine with the. SpecsMay 8, 2020 - Explore Liberty Images Jen's board "Food: Terrines & Pates", followed by 1,669 people on Pinterest. A sumptuous spread of whipped crab meat cooked with shallots, cream, garlic and butter. and more. Adjust seasoning if necessary, add 1 or 2 tbsp sour cream if too firm. Learn the theory and practice. Infrastructure : Space for processing and space for. Heat oven to 180C/fan 160C/gas 4. 2. Le 114 Faubourg. ) Have a 9 x 5 (23x18cm) rectangular loaf pan or terrine mold ready, or an ovenproof bowl that will hold close. Terrine de légumes (carotte, courgette, brocoli) 4. They are all made in France in a traditional way, without colouring or preservatives. A real find – a fresh, honeyed, if rather simple, Bordeaux dessert wine that works wonders with terrines, pâtés and even smoked chicken, and doesn't cost the earth. £71. A popular option is chicken liver pâté, or. To serve, carefully demould and remove cling film and place on plates. Pates are not limited to ground liver, meat, or fish served as a spreadable paste. Weighting—basically pressing with weights—a pâté helps make the pâté more appealing visually and easier to slice (which also helps the presentation). The meat is packed into a terrine mold and gently cooked for several hours. Brush two rimmed baking sheets with oil. If grinding your own meat, put the auger, the die, and the tray of the grinder into the freezer or refrigerator at least 30 minutes before you plan to start grinding. Cook to the correct internal temperature. Create a charcuterie plate on a cutting board or platter. 885) do not keep as well as terrines because the pastry loses its. Terrines, Pâtés, Galantines, and Roulades Chapter 7 Objectives Explain the use and preparation of forcemeats Identify various types of forcemeats including straight, country-style, gratin, and mousseline Describe the procedure for making terrines Understand how to prepare pâté en croûte Explain the process of making galantines and. Enough to satisfy your customers. pork shoulder, loin, or belly; 1 lb. Terrines are lined with pork fat. Chapter 7. Roger Vidal. _____ 11. Paté of venison with mushrooms and sage leaves. sur 17 avis 1h30. A French charcuterie board will usually include a tartine (spreadable). from United States. The showstopper terrine is an enamelled cast iron Le Creuset terrine, which costs more than $200. _____ 11. Serve beside the terrines. The pâté en croute and the trapezoidal, triangular and half-cylindrical terrinemolds don’t typically come with lids, so this tip applies to the standard terrine molds made of stoneware, porcelain, cast-iron and even silicone. JB Prince offers a variety of professional-grade terrine and pate molds for chefs and culinary enthusiasts. Preheat the oven to 300°F (150°C). 8:00 AM - 6:00 PM. Combine olive oil, lemon juice with ½ teaspoon salt. See more ideas about terrine recipe, recipes, pate recipes. Apr 25, 2020 - Explore Derrell Morrow's board "Terrines and pates" on Pinterest. The term "pâté" is often used interchangeably with "terrine" in North America. Common forcemeats include ground meat from pork, poultry, fish or beef; fat, vegetables, herbs, spices and either wine or brandy (often cognac or armagnac). Product Information. Out of stock. 450g flour. Prepare the terrine mold by lining it. These cheeses add a creamy component to our pâtés, terrines and mousses. The Fish and Shellfish chapter includes simple ideas, such as Smoked Mackerel and Preserved Lemon Pate, as well as more elaborate recipes like. Nuts, organ meats, and other ingredients are sometimes added for flavor, texture, and visual variety. (b) Sour pickles are a suitable accompaniment or plate garnish for pork terrines. - Pâtés with large grains, such as Breton pâté. Prepare pâtés and terrines using basic forcemeats. Best when served with grainy mustard, cornichons, and a fresh baguette or boule loaf, though pâté de. Pastry dough. A rustic terrine with French toasts makes an excellent starter for a special meal and it costs very little to make. Price: Buying whole legs of lamb or ham and using the primal cuts a to cane may be cheaper;. Verified Purchase. Quite the process of making food as well. A terrine was considered more. Average weight1kg Maison Terrine Pork blended with fresh cream, herbs, spices and brandy. Pâtés en croûte (see p. Bibliographic information. Today, pâtés and terrines are spreadable and the tastes are always more original to vary the pleasures. The meat is packed into a terrine mold and gently cooked for several hours. Allow the pates and terrine to cool down until they are manageable. Using a small spoon to spread it on the bottom of the mold, as the first layer. This could be served on a Christmas Eve, a. Here too, you can adjust the color. 3. Pair it with a nice wine or. by By Storm. 2. 10, 2022. Terrines can also be made using pre-cooked paste of meat, fish or vegetable purees bound cold with gelatin or hot with eggs. French Restaurant · Madeleine · 30 tips and reviews. ”. Pâtés and Terrines Packet 5. Roast Goose With Prune And Pate Stuffing Pt 1, ingredients: 1 c. Chill for 1 hour before serving. It is generally known as a minced item and is a pureed blend of liver or terrines. See more ideas about recipes, food, cooking. Weight recommendations vary from one to four pounds. 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). It exists : - Pâtés with a fine mince, such as duck mousse. Guinea fowl terrine. Developed by the early Grade Manger in France for the purpose of creating a “chemise” or shirt- a coating for the lead platters and used to coat terrines, pates, and galantines, these aspics served as a flavorful gel turning to a sauce in one’s warm mouth. For the forecemeat and marinade: Cut the venison, pork shoulder, pork belly and liver into 1-inch strips. 2. Montreal, QC H4C 2G3. Pâtés and Terrines Danish liver pâté with bacon 17. ). The Fish and Shellfish chapter includes simple ideas, such as Smoked Mackerel and Preserved Lemon Pate, as well as more elaborate recipes like Pressed. Chapter 29 pates, terrines, and other cold foods. sur 3 avis 2 h. In an initial recall notice posted on Aug. To be used successfully as a terrine liner, caul fat must be sliced into thin, even sheets on an electric slicing machine. sauté this, stirring often, until it begins to brown. Port, brandy or wine. 1 / 0 Plate of pig (pork pâté with lonza, radishes, cornichons and green kalamatas)This is a French spice mix most commonly made from ground pepper, cloves, nutmeg, and dried ginger, although cinnamon is often used as a substitute for ginger. Pork terrine. Pate refers to a smooth, creamy mixture of meat, fat, and seasonings that is typically served in a small dish or spread on bread. Teacher 24 terms. Jul 28, 2021 - Explore Black Sheep Cafe's board "Terrines and pates", followed by 251 people on Pinterest. Terrine molds (for cooking crustless pâtés) are also made of enamelled stoneware, porcelain and silicone. Serve one of our savoury terrines, such as smoked salmon or country terrine with chicken and pork, for an impressive dinner party starter. In the meantime, bloom the gelatin sheets in a bowl of cool water to cover for 5 to 10 minutes, or until they soften and swell. Chapter 7. Hutchins does a great job of giving the history of pâtés and terrines and. Planning a picnic soon? It's time to turn your attention to our selection of French-inspired terrines and pâtés. Pate en croute is pate baked in a crust. Feb 17, 2014 - Explore Pendulum Fine Meats's board "Pates, terrines, and offal thoughts", followed by 143 people on Pinterest. sur 6 avis 5 h. This pastry plays only a minor part in classic pates, but some chefs use it to make a superb foie gras in yeast pastry. Handmade Pork Cheek & Foie Gras Terrine, Fresh, +/-1kg. The original purpose of the crust was actually to hold the pâté together. 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. Place in a bowl and add the shallots, garlic, herbs, spices, salt, black pepper. It can also be enameled cast iron . Forcemeat Styles. Sep 04, 2016 5:55pm. Terrine definition: an oval earthenware cooking dish with a tightly fitting lid used for pâtés, etc | Meaning, pronunciation, translations and examplesLine a 5-6 cup ovenproof terrine with remaining bacon. Season 9. To add to the confusion, the word terrine doesn’t necessarily refer to the food itself. 4 Pâté, terrines and galantines are served to guests or displayed in publicChapter 12 pate and terrine. My bible at the time for making terrines was Terrine, Pâtés & Galantines. This complete cooking course on charcuterie, written by the world-renowned culinary school’s experienced teaching team of chefs, features everything you need to know to create delicious terrines, pâtés, pies, and other charcuterie dishes. The main difference in regards to these 3 is simple. Terrines and pâtés were known to the Europeans as early as the 11th Century. Galantines and ballotines are both pâté stuffed into poultry skin, rolled and cooked. Terrine, or pâté en terrine, is a type of pâté, molded in a dish called a terrine. What’s more, all of our gourmet. Add any cream last to prevent curdling due to excessive. Step 1. But it can also refer to a dish which is also consists of ground meat, organ meat, seafood, vegetables, boiled eggs, herbs and/or other seasonings packed or layered in a ceramic or steel loaf-shaped mold, cooked in a water bath, cooled, turned out and sliced for serving. Step 2/8. Pâté can also describe liver spreads such as liver mousse, chopped liver and chicken liver pâté. Charcuterie is the culinary art of preparing meat products such as bacon, salami, ham, sausage, terrines, galantines, ballotines, pâtés, and confit. Our terrines and pâtés are available in 90g or 180g verrines. Chapter 11-pate-and-terrine. Seafood is used in terrine. 4. Surprisingly good with richer game patés and terrines. A huge selection of recipes for all forms of charcuterie, ranging from salami to fresh sausages, hams, bacon and other smoked meats and fish, to terrines, pates and even things like scrapple. Kolikof is passionate about helping you enjoy easy gourmet food at home. Grade B. The assessment for SITHCCC016 consists of: Assessment 1 – Short Answer. 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. Put the remaining pork rashers into a food processor with two-thirds of the chicken livers, the wine (if using) and 1 tsp salt, then blend to make a smooth pâté. New Hardcover Quantity: 5. Usually made from the livers of ducks and geese, this French delicacy is truly something special and. The Cookful explains that basically pâtés and terrines are a fancy French way of making a sorta upscaled meatloaf as both are meat combos that are then baked to perfection. Pâté and terrine are a holiday staple in Italy. 8:00 AM - 6:00 PM. Terrines And Pates Recipes : Top Picked from our ExpertsTerrines and Pates Smoked Salmon Roulade White fish mousse blended with cream, wine and spices. Pâtés and Terrines have a much smoother texture. A terrine is generally made from much chunkier meat - chunks of pork hock, diced lamb leg meat, duck breast or minced pork. Create a charcuterie plate on a cutting board or platter. Heavy cream. Dave slamming 1. , 65 degrees C. Pork Pâté - Weekly Class Notes. Forcemeat (derived from the French farcir, "to stuff" [1]) is a uniform mixture of lean meat with fat made by grinding or sieving the ingredients. " It is traditionally served baked in a crust ( en croûte) or molded as a terrine. Terrine: What's The Difference? SMarina/Shutterstock By Heather Lim / Feb. SITHCCC0019 Prepare Pates and Terrines Student Assessment Tool Pâté Pâté en croute Mousseline bain-marie. Pate en croute is a rich meat, game or fish mixture cooked in a. Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. The crust of the en croûte version, interestingly enough, was not originally intended to be eaten. (Cookery) an oval earthenware cooking dish with a tightly fitting lid used for pâtés, etc. Alexandre KOERFER: The place to be !!! 4. However, there’s disagreement about whether galantines and ballotines have a different cooking methods and. *FREE* shipping on qualifying offers. Image by Madeline Stanley. Or, make a sweet, cream-layered terrine for a posh pudding. summer truffles or morels in three easy steps. SITHCCC0019 Prepare Pates and Terrines Student Assessment Tool Page 5 VCI_SITHCCC016_V. It is one of many books in this Time Life Books, The Good Cook. Finely dice the calves liver, cut the foie gras into 1cm cubes, and dice the streaky bacon. TERRINES are the closest cousin of pates. Click the card to flip 👆. See more ideas about terrine recipe, recipes, food. ” Vloet has been making terrine since early in his career, but as recently appointed head chef at Vincent (and previously sous chef at Quay) this has been his first chance to create one with his own flavours. g. pates are pates, and terrines are pates baked or pochedin an earthenweare dish, the two names are not interchangeable. But it can also refer to a dish which is also consists of ground meat, organ meat, seafood, vegetables, boiled eggs, herbs. Step 3. Though these terms are often used interchangeably, the dishes vary. But technically, a terrine doesn’t have to be a pâté, because it doesn’t have to be made of meat! Many other foods can be prepared in this style, as the porcelain or. 2. Pâtés and Terrines Packet 2. The term pate is also used, with modifiers, to denote two other distinct preparations: pate en terrine and pate en croute. Flaky and crusty outside and juicy meat filling. Jan 3, 2016 - Explore Brian's board "Terrines and Pates", followed by 275 people on Pinterest. in Patisserie/cake Shop, Food Delivery Services. This brand of canned pâté can generally be found in Asian grocers next to the canned meats, like SPAM.