CONTENTS
FOREWORD BY JACQUES PÉPIN
INTRODUCTION
WHAT EXACTLY IS A PÂTÉ? (And a few other definitions)
FOR CRYING OUT LOUD, WHY BOTHER?
PART 1.
Pâté en Terrine
THE TOOLS YOU WILL NEED
RULES TO LIVE BY
A WORD ABOUT MEAT GENERALLY AND ABOUT THE PIG SPECIFICALLY
THE BASIC STEPS FOR ALL PÂTÉS
BINDERS
GARNISHES
PÂTÉ SPICE BLENDS
Master Pâté Recipes
THE GRATIN PÂTÉ: DUCK PÂTÉ EN TERRINE
THE STRAIGHT FORCEMEAT: CLASSIC PORK PÂTÉ
THE COUNTRY PÂTÉ: CLASSIC PORK AND LIVER COUNTRY PÂTÉ
THE MOUSSELINE FORCEMEAT: CHICKEN AND WILD MUSHROOM TERRINE
Meat, Seafood, and Vegetable Pâtés
ALSATIAN VEAL AND CHICKEN TERRINE
ASIAN-SPICED PÂTÉ
TERRINE BORDELAISE
CURRIED CHICKEN TERRINE
CHICKEN LIVER TERRINE
SMOKED CHICKEN LIVER TERRINE
CHICKEN AND VEAL TERRINE WITH SWEETBREADS AND MUSHROOMS
CHICKEN, PORK, LIVER, AND MUSHROOM TERRINE
PORK LIVER TERRINE
SPICY MOROCCAN LAMB TERRINE WITH ROASTED RED PEPPERS
GRATIN OF RABBIT WITH APRICOTS AND ARMAGNAC
PHEASANT AND PERNOD TERRINE WITH FENNEL CONFIT
SMOKED SALMON AND DILL TERRINE
LOBSTER TERRINE
CHICKEN AND SHRIMP TERRINE WITH CHIPOTLE AND CILANTRO
ATLANTIC COAST SEAFOOD ROULADE WITH SMOKED SCALLOPS
LOBSTER AND LEEKS EN GELÉE
SMOKED RUBY TROUT EN GELÉE
SHRIMP, SCALLOP, AND SAFFRON TERRINE
SMOKED WHITEFISH TERRINE
SUMMER VEGETABLE TERRINE
CAULIFLOWER, PEA, AND RED PEPPER MOUSSE EN TERRINE
PORTOBELLO AND ROASTED RED PEPPER TERRINE
TWO-POTATO TERRINE
PART 2
Mousse
SMOKED SALMON MOUSSE
DUCK LIVER MOUSSE WITH MORELS
PIG “BUTTER”
SPUMA DI MORTADELLA
CREMA DI LARDO
CHICKEN LIVER MOUSSE WITH CARAMELIZED ONIONS
CAULIFLOWER MOUSSE
CHICKEN LIVER “BUTTER”
PART 3
Foie Gras
FOIE GRAS AU TORCHON
FOIE GRAS EN TERRINE WITH SAUTERNES
FOIE GRAS EN TERRINE IN SMALLER MOLDS
FOIE GRAS MOUSSE
DUCK AND FOIE GRAS EN TERRINE
MANGO AND FOIE GRAS EN TERRINE
PART 4
Crust
PÂTE BRISÉE
HOT-WATER DOUGH
DECKER DOUGH
RABBIT PÂTÉ EN CROÛTE
CARAMELIZED ONION TART
CRAB AND BOURSIN CHEESE TART
SAVORY SWEET POTATO TART
RAISED TONGUE PIE
RAISED PHEASANT PIE
SAVORY DUCK PIES
WILD MUSHROOM TOURTE
PART 5
The Mighty Confit
DUCK CONFIT
GOOSE CONFIT
PORK BELLY CONFIT
CAROLINA BBQ PORK CONFIT
PORK SHOULDER CONFIT
EASY CHICKEN CONFIT
TURKEY CONFIT
TONGUE CONFIT
GARLIC CONFIT
ONION CONFIT
FENNEL CONFIT
BUTTERNUT SQUASH CONFIT
PART 6
Rillettes
LE MANS RILLETTES DE PORC
RILLETTES FROM ANY CONFIT
RILLETTES EN TERRINE
RABBIT RILLETTES
WILD ATLANTIC SALMON RILLETTES WITH DILL AND SHALLOT
SMOKED GREAT LAKES WHITEFISH RILLETTES
FENNEL RILLETTES WITH ORANGE AND BLACK PEPPER
CHANTERELLE AND GARLIC CONFIT RILLETTES
PART 7
Charcuterie Specialties
CRISPY STUFFED DUCK NECK
FROMAGE DE TÊTE
PORCHETTA DI TESTA
SALO (SLOVAKIAN CURED FAT)
ROAST SADDLE OF RABBIT WITH SPINACH AND PINE NUTS
LA CAILLETTE (RHÔNE VALLEY MEATBALLS)
HAM AND PARSLEY EN GELÉE
CHICKEN QUENELLES WITH MUSHROOM CREAM SAUCE
TURKEY BALLOTINE
SEAFOOD GALANTINE
RILLONS (CRISPY PORK BELLY)
PUFFY CHICHARRÓN
CRACKLINGS
BRAISED PORK BELLY WITH FIVE-SPICE POWDER
CHINESE CRISPY PORK BELLY
PART 8
Condiments
WHOLE-GRAIN MUSTARD
HORSERADISH-BEER MUSTARD
VINAIGRETTE
AVOCADO AND HERB AIOLI
SAUCE GRIBICHE
DRIED TART CHERRY MARMALADE
ONION MARMALADE
MANGO, GINGER, AND JALAPEÑO CHUTNEY
PICKLED RAMPS
ROASTED EGGPLANT CAVIAR
SALT-CURED EGG YOLKS
ACKNOWLEDGMENTS
INDEX