Table of Contents
Foreword Jacques Pépin 11
Introduction 13
What Exactly Is A Pâté? (And a few other definitions) 15
For Crying Out Loud, Why Bother? 16
Part 1 Pâté en Terrine 19
The Tools You Will Need 21
Rules to Live By 23
A Word About Meat Generally and about the Pig Specifically 26
The Basic Steps for All Pâtés 27
Binders 30
Garnishes 32
Pâté Spice Blends 33
Master Pâté Recipes 35
The Gratin Pâté: Duck Pâté En Terrine 36
The Straight Forcemeat: Classic Pork Pâté 39
The Country Pâté: Classic Pork and Liver Country Pâté 44
The Mousseline Forcemeat: Chicken and Wild Mushroom Terrine 46
Meal, Seafood, and Vegetable Pâté 50
Alsatian Veal and Chicken Terrine 52
Asian-Spiced Pâté 54
Terrine Bordelaise 55
Curried Chicken Terrine 57
Chicken Liver Terrine 59
Smoked Chicken Liver Terrine 61
Chicken and Veal Terrine with Sweetbreads and Mushrooms 63
Chicken, Pork, Liver and Mushroom Terrine 67
Pork Liver Terrine 69
Spicy Moroccan Lamb Terrine with Roasted Red Peppers 71
Gratin of Rabbit with Apricots and Armagnac 73
Pheasant and Pernod Terrine with Fennel Confit 76
Smoked Salmon and Dill Terrine 78
Lobster Terrine 79
Chicken and Shrimp Terrine with Chipotle and Cilantro 82
Atlantic Coast Seafood Roulade with Smoked Scallops 83
Lobster and Leeks En Gelée 84
Smoked Ruby Trout En Gelée 87
Shrimp, Scallop, and Saffron Terrine 89
Smoked Whitefish Terrine 90
Summer Vegetable Terrine 91
Cauliflower, Pea, and Red Pepper Mousse En Terrine 92
Portobello and Roasted Red Pepper Terrine 94
Two-Potato Terrine 96
Part 2 Mousse 99
Smoked Salmon Mousse 103
Duck Liver Mousse with Morels 104
Pig "Butter" 105
Spuma Di Mortadella 106
Crema Di Lardo 107
Chicken Liver Mousse with Caramelized Onions 108
Cauliflower Mousse 110
Chicken Liver "Butter" 111
Part 3 Foie Gras 113
Foie Gras Au Torchon 119
Foie Gras En Terrine with Sauternes 121
Foie Gras En Terrine in Smaller Molds 124
Foie Gras Mousse 127
Duck and Foie Gras En Terrine 129
Mango and Foiegras En Terrine 131
Part 4 Crust 133
Pâté Brisée 140
Hot-Water Dough 140
Decker Dough 141
Rabbit Pâté En Croûte 142
Caramelized Onion Tart 147
Crab and Boursin Cheese Tart 148
Savory Sweet Potato Tart 149
Raised Tongue Pie 150
Raised Pheasant Pie 153
Savory Duck Pies 155
Wild Mushroom Tourte 157
Part 5 The Mighty Confit 159
Duck Confit 163
Goose Confit 167
Pork Belly Confit 169
Carolina BBQ Pork Confit 170
Pork Shoulder Confit 171
Easy Chicken Confit 172
Turkey Confit 174
Tongue Confit 175
Garlic Confit 177
Onion Confit 177
Fennel Confit 178
Butternut Squash Confit 179
Part 6 Rillettes 181
Le Mans Rillettes De Porc 185
Rillettes From Any Confit 187
Rillettes En Terrine 188
Rabbit Rillettes 189
Wild Atlantic Salmon Rillettes with Dill and Shallot 190
Smoked Great Lakes Whitefish Rillettes 191
Fennel Rillettes with Orange and Black Pepper 192
Chanterelle and Garlic Confit Rillettes 193
Part 7 Charcuterie Specialties 195
Crispy Stuffed Duck Neck 199
Fromage De Tête 202
Porchetta Di Testa 205
Salo (Slovakian Cured Fat) 207
Roast Saddle of Rabbit with Spinach and Pine Nuts 209
La Caillette (Rhône Valley Meatballs) 211
Ham and Parsley En Gelée 212
Chicken Quenelles with Mushroom Cream Sauce 214
Turkey Ballotine 216
Seafood Galantine 218
Rillons (Crispy Pork Belly) 219
Puffy Chicharron 220
Cracklings 221
Braised Pork Belly with Five-Spice Powder 222
Chinese Crispy Pork Belly 223
Part 8 Condiments 225
Whole-Grain Mustard 228
Horseradish-Beer Mustard 229
Vinaigrette 229
Avocado and Herb Aioli 230
Sauce Gribiche 230
Dried Tart Cherry Marmalade 231
Onion Marmalade 232
Mango, Ginger, and Jalapeno Chutney 234
Pickled Ramps 235
Roasted Eggplant Caviar 236
Salt-Cured Egg Yolks 237
Acknowledgments 239
Index 241
