Yogesh Singh

  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...