Pates and Terrines or Timbales.
As so often, the food content names the actual dish but much more likely nowadays, also applies to the dish in which a recipe is cooked, cooled and sometimes, served, such as the Pate, Terrine or Timbale.
As so often, the food content names the actual dish but much more likely nowadays, also applies to the dish in which a recipe is cooked, cooled and sometimes, served, such as the Pate, Terrine or Timbale.
Pates, of French origin or paste "from Old French 'pie of seasoned meat'" - Page 1301- Oxford Dictionary of English, Pies and Terrines and the name of the container used to cook such items, are mixtures of well flavoured and spiced meat, such as chicken,
duck, venison, lean pork with belly pork) plus brandy,Madeira or dry white wine
with cream, butter or bacon fat (or even lard - an historic and highly used
ingredient, which now would most probably, be refused because of its taste and
qualities). The cooked dish is cooled under a 1 kg. weight, set with a
seasoned aspic jelly and served cold, either turned out onto a decorated serving dish, or from the container itself.
A Pate is a mix
of smooth to chunky-coarse
well flavoured meat (or game or fish) with onions + stock + herbs and
seasoning, sautéed and blended; cooled in a serving receptacle such as a ramekin
( a small earthenware baking dish which was previously a toasted cheese
dish, then denoting various filled pastry items); and eaten as a starter
with hot buttered toast or perhaps French Toast. Most often enriched with butter, cream and
alcohol – such as brandy, Madeira or white wine, for a rich dish for dinner
parties or restaurant dining, with even the simplest pate being regarded as too rich for a
regular addition to a person’s weekly diet.
A commercial product is sold in small slabs or shapes, in a
variety of different packages, which sells well, and also particularly for
festive eating, summer al fresco meals, easy weekend eating and party
foods. European cuisine offers many
delicious pates of varying textures, content and flavourings.
My simple Pate uses olive oil to saute and mix, plus stock and herbs + seasoning, with a little
melted or clarified butter for sealing, which I eat with plain toast or crackers, of a
gluten-free nature....see here!
The Pate of French cuisine, denotes a meat, fish, vegetable, even fruit, mixture-filled, oven-baked pastry dish served hot or cold. The Pate de Terrine is mixture of meat, fish or game, cooked in its own earthenware lidded dish lined with bacon, served in or turned out, from its cooking dish. The Pate en Croute is a pastry dish of a rich mix of meat, game or fish, and always served cold.
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| My Turkey Pate on rice cakes for lunch from its earthenware ramekin |
The Pate of French cuisine, denotes a meat, fish, vegetable, even fruit, mixture-filled, oven-baked pastry dish served hot or cold. The Pate de Terrine is mixture of meat, fish or game, cooked in its own earthenware lidded dish lined with bacon, served in or turned out, from its cooking dish. The Pate en Croute is a pastry dish of a rich mix of meat, game or fish, and always served cold.
I once tried to surprise my Father with a small cut of meat
enwrapped in pastry, for a birthday meal, but I used a boned item, rather than
a round cut meat item, which gave him a hearty laugh, noting at once my
enthusiastic mistake!
Terrine - a prepared variety of mixtures of well flavoured and spiced
meat or game such as chicken, duck, venison, lean pork with belly pork) with brandy,
Madeira or dry white wine plus cream, butter or bacon fat (or even lard - an
historic and highly used ingredient, which now would most probably, be omitted
because of its taste and qualities); lined with thin rashers of bacon or a
pastry. The cooked dish is cooled under a 1 kg. weight, set with a
seasoned aspic jelly and served cold, either turned out or from the dish.
Well-known Terrines include Pate Maison (of chicken livers and
pork), Terrine de Campagne (of pork) or a Terrine de Canard (duck) and a
Terrine de Gibier (of Hare, belly pork, venison and chicken livers) – all
wonderfully rich dishes for special occasions.
The English equivalent of the French term Pate is Pie as for a Raised
Veal and Ham Pie or Pate de Veau et Jambon en Croute; and the meat is minced. An English Pork and Ham Pie with hard-boiled eggs has diced ham and sausage meat, enclosed in a stand-alone pastry case made with lard, and cooked in a terrine.
The Timbale denotes a similar mix of meat, game, fish or
vegetables, cooked with or without a pastry case, in a mould, with a rich jelly
or sauce, served hot or cold and turned out, with more of the sauce.
A "Timbale" used to mean a mould made from a variety of both highly decorated or plain metals, the
word coming from the Arab for a “metal
receptacle for a beverage” – see Page 924 of New Larousse Gastronomique.
I well remember my first encounter with the Timbale, when I cooked
a timbale of chicken, where the buttered dish was coated with breadcrumbs and filled
with pounded chicken and flavoured white sauce, then steam-cooked and turned
out to serve with more sauce. It was a
revelation of texture and taste, a sublime moment in my early days of food and
cooking exploration.
And then we have the English Potted meat such as beef etc...but, that as they say, is another blog in the writing!
Daisy
My Reference Sources -
New Larousse Gastronomique ISBN 0-600-36545-X - Page 924 - 926 and Page 672 - 673
Oxford Dictionary of English - ISBN 978-0-19-957112-3 - Page 1301
Practical Professional Cookery by H.L. Cracknell & R.J. Kaufmann - ISBN 0-333-77890-1 - Page 571 - 581
And then we have the English Potted meat such as beef etc...but, that as they say, is another blog in the writing!
Daisy
My Reference Sources -
New Larousse Gastronomique ISBN 0-600-36545-X - Page 924 - 926 and Page 672 - 673
Oxford Dictionary of English - ISBN 978-0-19-957112-3 - Page 1301
Practical Professional Cookery by H.L. Cracknell & R.J. Kaufmann - ISBN 0-333-77890-1 - Page 571 - 581
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