Yogesh Singh

  Galantine Chicken Galantine   A galantine is an elaborate preparation that dates back to 17th century France. They were originally prepared by deboning a whole chicken, then combining its meat with minced veal, truffles, pork fat and other ingredients, plus a lot of seasonings, to make what's  called a forcemeat , and then stuffing this forcemeat into the skin of the chicken. It was then tied up, wrapped in bacon and  poached  in a rich stock that would eventually jell when cooled. The idea is very similar to the way foods were preserved in  aspic  or  confit . Indeed, like the aforementioned dishes, galantines were typically served cold, accompanied by the cold gelatinized stock and garnishes such as truffles, pistachios, and bacon. Galantines were originally made specifically from chicken. (If you speak Spanish, you know that the word  gallina  means hen, and the words come from the same root.) But eventually the technique ...

 Differences Between:   Paté -  Terrine Galantine -  Ballotine Mousse -  Mousseline   Assorted -  Cold Meat Platter  Paté -  Terrine Sr. No. Paté Terrine 1 Paté is lined with pastry casings Terrines are lined with pork fat 2 Derived from French word which means ‘paste’ Derived from Latin word ‘terra’ meaning earth. 3 Forcemeat used in Pate is finely chopped or pureed In this the forcemeat is slightly coarse 4 In this liver is used as main ingredient E.g. Paté de foie gras Various forcemeat can be used and layered one over the other 5 Baked in rectangular mould Cooked in double boiled in an oval earthenware dish 6 Sliced and served Served sliced or are scooped with spoons 7 Demoul...

  Charcuterie Products Charcuterie  is the culinary art of preparing meat  products  such as bacon, salami, ham, sausage, terrines, galantines, ballotines, pâtés, and confit. Someone that prepares  charcuterie  is called a Charcutier. Pâté Pâté is a paste, pie or loaf existing of a  forcemeat  that at least contains  liver . Common additions include  ground meat from pork, poultry, fish or beef, fat, vegetables, herbs, spices and either wine or  brandy  (often  cognac  or  armagnac ). Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.     Pâté may be baked in a crust as  pie  or  loaf , in which case it is called pâté en croûte, or baked in a  terrine (or other mold), in which case it is known as pâté en terrine. Traditionally, a  forcemeat  mixture cooked and served in a terrine...

  Forcemeat   Forcemeats: The term Forcemeat or farce , is used to describe the basic mixture that needs to be prepared in order to produce charcuterie products. The word farce comes from the Latin farcire .  A farce or forcemeat is a ground seasoned mixture of meat, game, poultry, fish or vegetables, prepared as a dish on its own or used to stuff other numerous other items such as eggs, meat, fish and poultry, pastry shells and perhaps even pasta. Such dishes are prepared in the Garde Manger.  Forcemeats are used in the preparation of a various cold dishes such as pate, terrines, galantines, ballotines, quenelle, roulade, mousse and mousseline.   ·          Pate: from the old French paste, meaning paste. ·          Terrine: from the Latin Terra, meaning earth. ·          Galantine: from the old French galant, meaning gorgeous o...