Yogesh Singh

 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...

  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...