The essential difference between a pâté and a terrine is the crust. Although a heavy pastry crust may not be suitable for all kinds of terrine mixtures, the typical baked forcemeat-type terrine under consideration here can usually be made with or without a crust.
This section concentrates on the specific procedures for making the pastry and finishing the assembled pâté. Making the meat filling is the same as for terrines and is not repeated here.To make a pâté en croûte,apply the following procedure to the Veal and Ham Terrine and to any of the variations following the basic recipe (see p. 861).
Pastries used to enclose pâtés are of various types, but the most commonly used are similar to pie pastries, but sturdier. A recipe for this type ofpâte à pâté, or pâté pastry, is included here. Its advantage over many other types of pâté pastry is that it is relatively good to eat. Some authorities argue about whether the dough around a pâté is meant to be eaten. But because customers are not necessarily aware of this argument,it is best to use a pastry that is reasonably pleasant to eat.
Traditional English pâtés, or raised meat pies, use a hot-water pastry that can be modeled like clay and that is very sturdy when baked. Pastries used for display—that is, for show platters not intended to be eaten—are also made to be sturdy and easy to handle.These pastries are not considered here.
The procedure for assembling a pâté follows the pastry recipe (Figure 27.3).
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