The Delicious World Of Pâtés And Terrines

Pâtés and terrines are staples of French cuisine, often served at parties as finger foods alongside other meats, cheeses, bread, and accompaniments like fruits and pickled vegetables. They are all considered forcemeats, or mixtures consisting of meat and fat, but they each have their own subtle differences. Pâté is a mixture of ground meat and fat cooked in a vessel called a terrine. The word is roughly translated from French to mean a paste or coarse mixture. Pâté is often made of pig meat and parts, but wild game, farm-raised duck, rabbit or pheasant can also be used. Terrines are cooked in an earthenware vessel, also called a terrine. They can be made with meat, fish, fruit or vegetables.

Pâté and terrine history

Pâtés and terrines have a long history rooted in northern and central European cuisines. During the Middle Ages, pâté was a staple in the European countryside, where meat, game, and poultry were raised, slaughtered, and prepared for food on homesteads. Pâté evolved as an economical and flavourful way to use all parts of the animal.

The French adopted pâté as a medium for creative exploration, introducing more complex flavours and new textures, such as the finely ground "mousse". Pâté remains a mainstay of the French diet, with 25% of French people eating it at least once a week and 68% consuming it at least once a month. It has also become a popular appetiser in millions of households across America.

The word "pâté" is roughly translated from French to mean a "paste" or coarse mixture. It consists of ground meats and fat mixed with herbs, spices, and often a dash of port wine or sherry. Pâtés are typically baked in a loaf-like "terrine". The word "terrine" comes from the French word for a "large earthenware pot". The English derivative of the word is "tureen", which refers to a covered cooking or serving dish.

While the French are known for their pâtés and terrines, these dishes have spread beyond France and can now be found in many parts of the world, including the UK, USA, Canada, Germany, and Japan.

How to serve pâté and terrine

Pâté and terrine are French classics, often served as starters or aperitifs at dinner parties. They can be made from meat, fish, or vegetables. Pâté is often made from a mixture of ground meat and fat, cooked in a vessel called a terrine. Terrine, on the other hand, is cooked in an earthenware vessel and can be made from a variety of ingredients, including meat, fish, fruit, and vegetables.

Serving Pâté

Pâté is usually served cold, although it can also be served warm or hot. It is typically spread over bread or crackers but can also be sliced. Here are some specific ways to serve pâté:

• Spread on a fresh baguette, sliced toasted bread, or crackers.
• As an omelette or on the side of sunny side up eggs.
• In sandwiches or burgers, such as a simple pâté, lettuce, and tomato sandwich.
• With cheese and fruits, such as cubed pâté on a cheese board with dried fruits and nuts.
• Stuffed into veggies like peppers, tomatoes, or celery as an appetizer.
• As a dip for carrot and celery sticks, tortilla chips, or other vegetables.
• On mini open-faced sandwiches called tartines, served on sliced French bread.
• On grilled beef, lamb, or other meats as a mousse-style pâté.
• With potatoes, such as a baked potato topped with spreadable mousse-style pâté.
• With salad, such as diced vegetarian or seafood terrine served on top of green salad.

Serving Terrine

Terrine is typically served cold and sliced. It is often turned out of the dish and eaten with a fork and knife, accompanied by cornichons, mustard, and bread. Here are some specific ways to serve terrine:

• As an elegant and tasty appetizer, serve any type of terrine with a fresh baguette, sliced toasted bread, or crackers.
• As part of a charcuterie board, alongside other meats, cheeses, bread, fruits, and pickled vegetables.
• As an upscale version of meatloaf, although this comparison may not be appreciated by the French!

Pâté and terrine ingredients

Pâté and terrine are both considered forcemeats, or mixtures of meat and fat. Pâté is made by grinding or pureeing meat and fat into a spreadable paste. The meat can be cooked before grinding, or the resulting pâté can be cooked gently in a water bath if the meat was ground raw. Pâté is often flavoured with herbs and spices, alcohol, butter, cream, eggs, or bread. Pâté de campagne, or country pâté, is a popular variety of pâté made with pork and has a chunkier consistency than other pâtés.

Pâté is typically cooked in a crust or pie, in which case it is called pâté en croûte. When cooked in a crust, the pâté is wrapped in pastry and baked. Alternatively, it can be cooked in a special metal or porcelain loaf pan called a terrine.

Terrine refers to both the food and the cooking vessel it is made in. The vessel is a deep, rectangular, straight-sided dish with a tight-fitting lid, usually made of ceramic, glass, or cast iron. The food itself is constructed in loaf-shaped layers of meat or fish, and sometimes vegetables. The ingredients are layered with a forcemeat of minced, spiced, and seasoned meats or fish to support the different layers. Fresh breadcrumbs are often added to absorb any fat or grease, and an egg is used as a binder.

Terrines are typically served cold, thickly sliced, and accompanied by gherkins, cornichons, chutney or relish, crusty bread, and butter. They can be made with a wide variety of ingredients, including game and pork, beef, chicken, wildfowl, venison, boar, rabbits, hare, salmon, avocado, leeks, apricots, duck, cranberries, pistachios, and truffles.

Pâté and terrine recipes

Pâté and terrine are both French classics, often served at parties as finger foods or starters. They are usually made with meat, but can also be made with fish or vegetables.

Pâté Recipes

Pâté is made by grinding or pureeing meat and fat into a smooth, spreadable paste. It can be cooked in a crust or pie (pâté en croûte), or in a special metal or porcelain loaf pan called a terrine. Here are some pâté recipes:

• Pâté de Campagne: Country pâté made with pork liver, pork shoulder, onions, garlic, and parsley. It can be served with grainy mustard, cornichons, and a baguette or boule loaf.
• Poached and Smoked Salmon Pâté: A chunky fish terrine that's easy to make and delicious with toasted sweet bagels.
• Wild boar, rabbit or venison pies: These can be made without a crust.
• Chestnut pâté: A modern recipe from Provence.

Terrine Recipes

A terrine is cooked in an earthenware vessel, a deep, rectangular, straight-sided dish usually made of ceramic, glass, or cast iron. It is cooked slowly in the oven. Here are some terrine recipes:

• Chicken Terrine with Leeks and Apricots: A special chicken terrine that can be made up to three days ahead.
• Duck and Pork Terrine with Cranberries and Pistachios: An impressive terrine that takes a couple of hours to make.
• Smoked Salmon and Avocado Terrine: A light, elegant make-ahead starter for Christmas Day or a dinner party.
• Rabbit and Pork Terrine with Peppercorns: A rich terrine with thyme, allspice, and brandy that can be pressed and matured overnight.
• Country Terrine with Chicken and Pork: A savoury terrine for an impressive dinner party starter.
• Duck Foie Gras Terrine: A classic French dish.

Pâté and terrine alternatives

Pâté and terrine are French classics, often served at parties as finger foods alongside other meats, cheeses, bread, and accompaniments like fruits and pickled vegetables. They are considered forcemeats, or mixtures of meat and fat, but there are some differences between the two. Pâté is usually spread over bread, while terrine is cooked in a dish and served sliced.

If you are looking for alternatives to pâté and terrine, there are several options to choose from. Here are some suggestions:

• Rillettes: Rillettes are similar to pâté and terrine but have a chunkier texture. They are made with shredded meat, such as pork, duck, or rabbit, or seafood like salmon and scallops. Rillettes are cooked confit-style, or in their own fat, and are served cool or at room temperature. They are meant to be spread on bread or toast, similar to pâté.
• Vegetable versions: Pâté and terrine can also be made with vegetables instead of meat. For example, you can find options like aubergine terrine or vegetable pâté on the market.
• Seafood versions: In addition to meat and vegetable options, there are also seafood versions of pâté and terrine available. These can be made with ingredients such as salmon, scallops, or other seafood varieties.
• Liverwurst: A soft, spreadable sausage-shaped pâté that is popular in Germany and Austria. It can be a tasty alternative for those looking for something different.
• Country pâté: This variety of pâté has a coarser texture and is usually made with pork. It is a good option for those who prefer a chunkier consistency.
• Pâté en croûte: Pâté wrapped in pastry and baked. This option adds a flaky crust to the traditional pâté, giving it a different texture and presentation.

These alternatives offer similar flavours and textures to pâté and terrine while providing some variety in ingredients and preparation methods. Whether you are looking for meat, vegetable, or seafood options, there are plenty of choices to suit your taste preferences.

Frequently asked questions