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STUFFINGS
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Les
farces et les panadas Farces binding and extending agents Farce forcemeat: the French word means practical joke
and demonstrates the common origin of eating & display. It was common
practice to play a joke on guests by filling a small birch, hen or fish
with novel type stuffing or farce. It was much later that the development
of forcemeat was improved and made more appetising to enhance the flavour
of the article being stuffed. Eventually the art of making forcemeats
became so high that it was brought to the fore and became dishes in
their own right in the form of pates, terrines mousses, mousselines
and quenelles.
There are three basic types
of forcemeat 1: Viandes crus
– raw meat base from which dishes like bitok (beef), hamburgers (beef),
porjaski (veil or chicken), keftedes (lamb, pork, veil without onion),
sausage meat and Kotbuller (meat balls) are made. 2: Viandes cuits – cooked
meat base from which dishes like crouiesquins (usually chicken) croquettes or cotelettes
(chicken, ham, fish) fricandelles (usually beef), Durham Cutlets, rissoles
and cold mousses are made. 3: legumes ou – veg usually used as a stuffing, duxelles, chestnuts mir
de pain – white bread crumbs used as a stuffing, eg: tyme stuffing for
boned shoulder lambpoutiettes, etc. In this country we would possibly
not consider the final category as forcemeat, because of their make-up,
and stuffing is a more appropriate description. Farce afine – finer forcemeats
– from a basic raw meat base, forcemeat with the addition of eggwhites
and enriched with double cream, a more delicate forcemeat is made. Usages: - small quenelles – garnish for soups, fish and
curtain entrée dished - large quenelles – as fish or entrée dishes in their
own right. -
lot mousses -
souffles -
mousselines -
as a filling or stuffing for many purposes, i.e. Turbane, Charteruse
poupiettes (as a filling or stuffing
= Na) Pates
and terrines
The most fascinating thing
about pates and terrines is in spite of theit well earned reputation
for elegance and sophistication they started life more as preserving
the produce of Auteur slaughtering of pigs. The hams would be salted,
sausages made and smoked, meaty morsels made into ritletes, pates, terrines,
sealed with lard and put away for future enjoyment around Christmas
and long winter months.
The difference between these
dishes is confusing, not only when transposed from one country to another,
but even a national level. Terrines are often called pates and vice
versa, and terrines are often referred to as galantines and pafants.
By setting out a basic criteria
for each category, it should help to identify them more easily. Basically
it should be simple, pate means pie, pate means pastry, therefore any
forcemeat covered with pastry is a pie or pate, where as terrines take
the name of the dish or forcemeat it is cooked in, without pastry and
without anything to detract from the pure flavour of the filling. The
simple terrine is placed into terrines lined with fat or foil, to protect
and keep moist, sealed and baked standing in a Bain Marie of water.
Neither pate or terrine were
invented with health conscious in mind, and because of the pates higher
calorie rating and the trend to Nouvelle Cuisine and healthier, eating
pates have tended to go out of fashion and terrines in the numerous
varieties ahs been whole heartedly adopted to the new cuisine style.
Pates or terrines may be coarse
or finely textured or of a combination of both, dependant on taste.
When cooked pates are allowed to settle and lose their initial heat.
They are then filled with a high gelatinous stock of appropriate flavour
to seal and preserve and to keep the filling moist. Terrines cooked
and cold may be sealed with a coating of melted lard, chaud froied or
aspic filling or aspic sauce.
Pate de foies
de volailles 6
x 2 16 (variations apply)
2oz pp
15 ppp 6 lb prepared
chicken livers 1 lb shredded
onions
2
oz crushed garlic
1 pt water 2 lb lard
½ lb butter
panade a pate 2oz salt
12 oz strong flour
a choux ¼ oz white
pepper
12 eggs 2 bay leafs 2 spring
thyme
Method Melt lard
in 2 black frying pans, add onion, garlic, herbs & fry lightly,
(more raw than cooked). Remove
herbs, robot coupe, then stroke through a fine sieve, place choux
paste panada into mixing bowl & cool, add above apparel and blend thoroughly, incorporate cream and
seasoning, pour or
ladb into prepaireed containers, place bay leaf and tyme on top,
cover with oiled paper and seal with foil (holes in foil seal to let
out steam). Cook au Bain
Marie in mod oven for 1hr 20min. Allow to
cool and set 24hrs before cutting.
Terrine de
legumes – most terrines use a mousseline de colaille as the main constituent,
although an acceptable cheese base can be used, for 2lb terrine, 4 x
6oz chicken supremes afterprocessing = 1lb flesh After processing
= 1 lb flesh 2-3 egg whites ¾ pt double cream a variety
of veg can be blanched
Mousseline
to be divided into 3 1. Nature
White 2. Flavoured and coloured
with tomatoes concasse
caites Pink 3. Flavoured and coloured
with a duxelle
Brown
Alternative Cheese Base
Rillettes cuts of meat cooked
and sealed in fat in stone jar.
Cold Mousses and Mousselines,
les Mousses et Mousselines frod.
Mousse: in French the word
means “foam”, an apt description for the lightest of all pates. An unusual
form of pate with aspic added, the method of production similar to bavarois.
The main ingredient could be puree of vegetables, poultry, ham, tongue,
chicken liver, fish or shellfish, cooked added to a thin veloute of
appropriate flavour, using (1oz roux to a pint) or pinquant sauce set
with aspic, lightened with soft whipped cream and set in a mould of
previously chimised and decorated.
Basic recipe for all types
– serves 9-12 (charlotte mould) x1
½ lb of appropriate cooked
puree
half mix for decorated ¼ pt tin veloute or pinquant
sauce
and lined nut bowl. ¼ pt aspic ½ pt whipping or double cream
(soft peak) Seasoning, colouring &
flavours as desired.
Removal of skin, bone and
gristle, finely mince the rub through a fine sieve, add to hot sauce
& incorporate hot aspic, season, (at this stage some mousses may
require the addition of some edible colour) ie. Tongue, salmon. Reduce temp. quickly, when
cold & prior to setting quickly fold in cream & immediately
mould, allow ½ hr to well set and chill.
Points to Watch 1: Do not have the appareil
to cold as the mixture will turn lumpy through the action of the aspic
jelly setting quickly. 2: If the cream is whipped
to tight the mousse will eat dry. 3: Any seasoning & colouring
has to be done at the liquid stage.
Mousselines Similar to above with higher
content of cream. So delicate usually made in individual mould positions
and eaten from the container – unmoulded.
Chef Entremettier or (Classical
Potager)
Farinaceous dishes Farineux – containing flour
or with a high starch content cereals, pulses and potatoes are usually
referred to as farinaceous foods. Rice, native to India and
Indo China there are countless varities: Italian – Arborio Japanese – Kome Pakistan – Basmatti American – Carolina Brown rice includes the bran.
Rice A cultivated rice plant.
Panta Carolina
Tambal Drumb, Double lined bowl.
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