Pâté, Confit, Rillette by Polcyn, Brian -- Read -- Imperial Library of Trantor

Index

Cover Title Dedication 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

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 Copyright