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 kromeski (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

4: 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.

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.

- mousses

- souffles

- mousselines

- as a filling or stuffing for many purposes, i.e. Turbane, Charteruse poupiettes

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 pafaits.

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.

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, blend 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 ladel 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 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 lined with aspic and decorated.

Basic recipe for all types – serves 9-12 (charlotte mould) dome shaped x1

½ lb of appropriate cooked puree

¼ pt tin veloute or pinquant sharp savory sauce

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.