making forcemeat

terrines

1. Prepare the terrine mold by lining it. Terrine molds were traditionally lined with fatback, then filled with a forcemeat
and any garnish called for by the recipe. This liner, also referred to as a chemise or jacket, is still used today, but fatback
may be replaced today with prosciutto, bacon, caul fat, crêpes, leeks, spinach, or even seaweed. A liner is not always
required, and may be replaced with plastic wrap; this makes it easy to remove the terrine neatly from the mold.

2. Fill the prepared mold with forcemeat and any garnish required. Use a spatula to work the forcemeat into all corners
and remove any air pockets. Fold the liner over the forcemeat to completely encase it, and cover the terrine with a lid or
foil. Firmly tap the assembled terrine on the countertop to further eliminate air pockets.

3. Cook the terrine gently in a water bath (bain-marie). Terrines must be properly cooked at a carefully regulated
temperature. A water bath can insulate the terrine from temperature extremes. Set the filled, covered terrine mold in a
baking pan on a clean side towel or several layers of absorbent paper towels, if desired. Add enough simmering water to
come about two-thirds to three quarters of the way up the mold’s sides. Monitor the water bath’s temperature; it
should be at a constant 160°F/71°C to 170°F/77°C. An oven temperature of approximately 300°F/149°C should keep the
water bath’s temperature where it belongs, but if necessary, adjust the oven temperature.

4. Cook to the correct internal temperature. Cook fish, shellfish, and pork based forcemeats to 145°F/63°C. Cook will
vary, depending upon the material used to make the mold, the forcemeat, and the overall shape and size of the mold.

5. Cool, press, and store the terrine until ready to serve. Remove the fully cooked terrine from the water bath and allow
it to rest at room temperature until the internal temperature drops to 90°F/32°C. beef, venison, veal, and lamb
forcemeat to 155°F/68°C. Cook poultry forcemeats to 165°F/74°C. Check for doneness by measuring the terrine’s
internal temperature with an instant-read thermometer. Remember to allow for carryover cooking when deciding
whether the terrine is ready. The amount of carryover cooking foiegras

Foiegras is one of the world’s great luxury items. The earliest records of foie gras go back to 5000 B.C.E. The tombs
dedicated to Ti, an Egyptian counselor to the pharaoh, show scenes of Egyptians hand-feeding fi gs to geese.

The first published recipe for pâté de foie gras appeared in Le Cuisinier Gascon, a cookbook published in 1740. Jean-
Pierre Clause developed another classic preparation in Strasbourg. He took a foie gras and truffles, wrapped them in a
pastry case, and baked the dish. Escoffier included a version of this same dish, Pâté Strasbourgeois, in Le Guide Culinaire.

pâté grand-mère
yield 1 terrine, 3 lb/1.36 kg; 18 to 20 servings (21
⁄2 oz/71 g each)
1 lb 4 oz/567 g chicken livers, sinew removed
1 tbsp/15 mL vegetable oil, as needed
1 oz/28 g shallots, minced
2 tbsp/30 mL brandy
seasonings
1 1⁄2 tbsp/15 g salt
1 tsp/5 g Insta-cure #1
1 tsp/2 g coarse-ground black pepper,
plus as needed for liner
1⁄2 tsp/1 g ground thyme
1⁄4 tsp/0.50 g ground bay leaf
1 lb 1 oz/482 g pork butt, cubed
1 tbsp/3 g chopped fl at-leaf parsley
panada
2 1⁄2 oz/71 g crustless white
bread, cut into small dice
5 fl oz/150 mL milk, warm
2 eggs
3 fl oz/90 mL heavy cream
1⁄4 tsp/0.50 g ground white pepper
Pinch grated nutmeg
8 slices fatback (1⁄16 in/1.50 mm
thick), or as needed for liner
6 to 8 fl oz/180 to 240 mL Aspic
(page 67), melted (optional)
.
pâté de campagne
yield 1 terrine, 3 lb/1.36 kg; 18 to 20 servings
1 lb 8 oz/680 g pork butt, trimmed of excess fat
seasonings
2 oz/57 g shallots, minced
3⁄4 oz/21 g salt
4 juniper berries, fi nely crushed
3 garlic cloves, minced
2 tbsp/6 g chopped fl at-leaf parsley
2 tsp/4 g thyme, chopped
2 tsp/4 g dried cèpes, ground into powder
1⁄2 tsp/2 g Insta-cure #1
1⁄4 tsp/0.50 g coarsely ground black pepper
1⁄8 tsp/0.25 g Pâté Spice (page 641)
8 oz/227 g chicken livers or foie
gras, cut into 1⁄2-in/1-cm dice
4 oz/113 g pork fatback, skin off,
cut into 1⁄2-in/1-cm cubes
panada
2 fl oz/60 mL heavy cream
1 egg
1 1⁄2 oz/43 g fresh white bread crumbs
1 tbsp/15 mL Calvados

garnish
1 oz/28 g black truffl es, cut into 1⁄4-in/5-mm dice
3 oz/85 g pork fatback, cut into
3⁄16-in/5-mm dice and blanched
1 tsp/2 g green peppercorns
1 1⁄2 oz/43 g pistachios, blanched, peeled
1 lb/454 g smoked ham, thinly sliced
pâté grand-mère
yield 1 terrine, 3 lb/1.36 kg; 18 to 20 servings (21
⁄2 oz/71 g each)
1 lb 4 oz/567 g chicken livers, sinew removed
1 tbsp/15 mL vegetable oil, as needed
1 oz/28 g shallots, minced
2 tbsp/30 mL brandy
seasonings
1 1⁄2 tbsp/15 g salt
1 tsp/5 g Insta-cure #1
1 tsp/2 g coarse-ground black pepper,
plus as needed for liner
1⁄2 tsp/1 g ground thyme
1⁄4 tsp/0.50 g ground bay leaf
1 lb 1 oz/482 g pork butt, cubed
1 tbsp/3 g chopped fl at-leaf parsley
panada
2 1⁄2 oz/71 g crustless white
bread, cut into small dice
5 fl oz/150 mL milk, warm
2 eggs
3 fl oz/90 mL heavy cream
1⁄4 tsp/0.50 g ground white pepper
Pinch grated nutmeg
8 slices fatback (1⁄16 in/1.50 mm
thick), or as needed for liner
6 to 8 fl oz/180 to 240 mL Aspic
(page 67), melted (optional)
.
pâté de campagne

yield 1 terrine, 3 lb/1.36 kg; 18 to 20 servings

1 lb 8 oz/680 g pork butt, trimmed of excess fat
seasonings
2 oz/57 g shallots, minced
3⁄4 oz/21 g salt
4 juniper berries, fi nely crushed
3 garlic cloves, minced
2 tbsp/6 g chopped fl at-leaf parsley
2 tsp/4 g thyme, chopped
2 tsp/4 g dried cèpes, ground into powder
1⁄2 tsp/2 g Insta-cure #1
1⁄4 tsp/0.50 g coarsely ground black pepper
1⁄8 tsp/0.25 g Pâté Spice (page 641)
8 oz/227 g chicken livers or foie
gras, cut into 1⁄2-in/1-cm dice
4 oz/113 g pork fatback, skin off,
cut into 1⁄2-in/1-cm cubes
panada
2 fl oz/60 mL heavy cream
1 egg
1 1⁄2 oz/43 g fresh white bread crumbs
1 tbsp/15 mL Calvados
garnish
1 oz/28 g black truffl es, cut into 1⁄4-in/5-mm dice
3 oz/85 g pork fatback, cut into
3⁄16-in/5-mm dice and blanched
1 tsp/2 g green peppercorns
1 1⁄2 oz/43 g pistachios, blanched, peeled
1 lb/454 g smoked ham, thinly sliced chicken liver pâté
yield 1 terrine, 3 lb/1.36 kg; 18 to 20 servings
2 lb 4 oz/1.02 kg chicken livers,
cleaned, sinew removed
24 fl oz/720 mL milk, or as needed for soaking
3⁄4 oz/21 g salt
1⁄4 tsp/1 g Insta-cure #1
12 oz/340 g fatback, cut into medium dice
2 1⁄2 oz/71 g minced shallots
3 garlic cloves, minced
2 tsp/4 g ground white pepper
3⁄4 tsp/1.50 g ground allspice
3⁄4 tsp/1.50 g dry mustard
2 oz/57 g fresh white bread crumbs
3 tbsp/45 mL sherry
4 1⁄2 oz/128 g bread fl our
1 tbsp/9 g powdered gelatin
5 eggs
9 fl oz/270 mL heavy cream

smørrebrød leverpostej

yield 1 terrine, 2 lb 5 oz/1.05 g; 18 to 20 servings

1 lb 8 oz/680 g well-trimmed chicken
livers, cleaned, finely ground
8 oz/227 g bacon, finely ground
1 egg
1 tsp/3 g salt
2 tsp/4 g ground black pepper
2 tsp/4 g ground allspice
2 anchovy fillets, mashed
1⁄2 oz/14 g butter
1 tbsp/9 g all-purpose flour
8 fl oz/240 mL milk
2 onions, finely chopped
2 garlic cloves, finely chopped
spiced beet garnish
2 tbsp/30 mL white vinegar
4 lb/1.81 kg baby beets
3 cinnamon sticks, broken
2 tsp/4 g whole cloves
10 fl oz/300 mL white wine vinegar
3 oz/85 g sugar
18 slices dark rye bread
duck and smoked ham terrine
yield 1 terrine, 3 lb/1.36 kg; 18 to 20 servings
1 lb 3 oz/539 g duck leg and thigh
meat, skinned and boned
9 3⁄4 oz/276 g fatback
garnish
1 1⁄4 oz/35 g butter
1 1⁄4 skinless duck breasts, cut into 1⁄2-in/1-cm dice
15 oz/425 g smoked ham, cut into 1⁄2-in/1-cm dice
1 oz/28 g minced shallots
1 1⁄4 tsp/3.75 g minced garlic
2 1⁄2 fl oz/75 mL port
1 1⁄4 tbsp/9 g all-purpose fl our
1⁄4 tsp/1 g Insta-cure #1
1⁄2 oz/14 g salt
1 egg
4 3⁄4 fl oz/143 mL heavy cream
1 1⁄4 tsp/2.50 g coarse-ground black pepper
3⁄4 tsp/1.50 g poultry seasoning

lobster and summer vegetable terrine

yield 1 terrine, 3 lb/1.36 kg; 18 to 20 servings

6 oz/170 g diced scallops
6 oz/170 g diced shrimp
seasonings
1 1⁄2 tbsp/22.50 mL Pernod
1 1⁄2 tsp/7.50 mL lemon juice
1 1⁄2 tsp/5 g salt
1 tsp/2 g ground white pepper
3⁄4 tsp/2.25 g grated lemon zest
Pinch cayenne
2 egg whites
7 1⁄2 fl oz/225 mL heavy cream, chilled
garnish
15 oz/425 g assorted vegetables, cut
into 1⁄4-in/6-mm dice, cooked, cooled,
and drained (see Chef’s Note)
15 oz/425 g lobster meat, poached
and cut into medium dice

shrimp terrine with noodle salad

yield 1 terrine, serves 12
shrimp mousseline forcemeat
9 1⁄2 oz/269 g shrimp (26/30 count),
peeled, deveined, ground
1 tsp/3 g salt
1 egg
5 1⁄2 fl oz/165 mL heavy cream
seasonings
2 green onions, minced
1 tbsp/3 g minced chives
3 tbsp/9 g chopped basil
1 tbsp/15 mL dry sherry
1 tbsp/15 mL light soy sauce
1⁄2 oz/14 g hot bean paste (nam prik pow)
Ground black pepper, as needed
6 oz/170g shrimp (16–20 count),
peeled, deveined, medium diced
terrine
8 oz/240 g spinach, cleaned
20 shrimp (16/20 count), peeled, deveined
1 tbsp/9 g powdered gelatin
1 tbsp/5 g powdered egg whites
1 lb 1 1⁄2 oz/496 g Shrimp Mousseline
Forcemeat (above)
asian noodle salad
1 lb/454 g cellophane noodles
1 tbsp/15 mL sesame oil, plus as needed
6 small shiitake mushrooms
1 carrot, julienned
1⁄2 red pepper, seeded, julienned
4 green onions, sliced thin on the bias
dressing
2 fl oz/60 mL rice wine vinegar
2 tbsp/30 mL soy sauce
1 tbsp/15 mL mirin
2 tsp/6 g hot bean paste (nam prik pow)
1 tsp/3 g lemongrass, inner stalk only, minced
1 garlic clove, minced
Salt, as needed
Ground black pepper, as needed
5 fl oz/150 mL vegetable oil
2 tsp/10 mL sesame oil

ginger salsa
2 yellow tomatoes or yellow peppers
2 red tomatoes or red peppers
1 tbsp/9 g minced ginger
2 green onions, minced
1 tbsp/15 mL soy sauce
Juice of 1 lime
1 tbsp/15 mL peanut oil
1 tsp/3 g salt
Ground black pepper, as needed

mediterranean seafood terrine

yield 1 terrine, 3 lb/1.36 kg; 18 to 20 servings
mousseline
10 oz/284 g scallops, diced
4 oz/113 g shrimp, peeled, deveined, and diced
2 tsp/6.50 g salt
1⁄2 tsp/1 g ground white pepper
2 egg whites
5 fl oz/150 mL heavy cream, infused with
saffron and chilled (see Chef’s Note)
garnish
8 oz/227 g shrimp (16/20 count),
split and cut into eighths
8 oz/227 g sea scallops, quartered
1 tbsp/3 g chopped parsley
2 tsp/2 g chopped basin

chicken and crayfish terrine

yield 1 terrine, 3 lb/1.36 kg; 18 to 20 servings
mousseline
1 lb 8 oz/680 g ground chicken breast
3 egg whites
1 tbsp/10 g salt
3⁄4 tsp/1.50 g ground black pepper
9 fl oz/270 mL Shellfish Essence, chilled (page 338)
3 fl oz/90 mL heavy cream, chilled
garnish
12 oz/340 g cooked crayfish tails,