TERRINE DE CAMPAGNE COUNTRY TERRINE [tair-EEN duh kahm-PAHN(yuh)]
Yield: 1 1½-qt (1.5-L) terrine, about 4 lb (2 kg)
Portions: 16 appetizer servings
Portion size: about 4 oz (120 g)
INGREDIENTS
U.S.
METRIC
Internal garnish
Trimmed pork loin cut into ⅜-in. (1-cm) cubes
5 oz
150 g
Madeira
1 oz
30 mL
Cognac
1½ tsp
7.5 mL
Dried thyme
pinch
pinch
Freshly ground black pepper
to taste
to taste
Kosher salt
to taste
to taste
Forcemeat
Lean pork butt
2½ lb
1.25 kg
Trimmed chicken livers
4 oz
125 g
Minced garlic
¾ oz
21 g
Minced shallots
2 oz
60 g
Fresh, unsalted pork fatback with no rind
1 lb
500 g
Eggs
2
2
Freshly ground white pepper
⅛ oz
4 g
Freshly ground black pepper
⅛ oz
4 g
Ground ginger
⅛ oz
4 g
Ground cloves
½ tsp
2.5 mL
Dried thyme
1 tbsp
15 mL
Dried tarragon
2 tsp
10 mL
Kosher salt
1¼ oz
37 g
Internal garnish and liner
Trimmed smoked ham, cut in ⅜-in. (1-cm) cubes
3 oz
90 g
Caul fat
1 5-oz sheet
1 150-g sheet
Bay leaves
3
3
PROCEDURE
DAY 1: FABRICATION AND PRE-SEASONING
Yield: 1 1½-qt (1.5-L) terrine, about 4 lb (2 kg)
Portions: 16 appetizer servings
Portion size: about 4 oz (120 g)
INGREDIENTS
U.S.
METRIC
Internal garnish
Trimmed pork loin cut into ⅜-in. (1-cm) cubes
5 oz
150 g
Madeira
1 oz
30 mL
Cognac
1½ tsp
7.5 mL
Dried thyme
pinch
pinch
Freshly ground black pepper
to taste
to taste
Kosher salt
to taste
to taste
Forcemeat
Lean pork butt
2½ lb
1.25 kg
Trimmed chicken livers
4 oz
125 g
Minced garlic
¾ oz
21 g
Minced shallots
2 oz
60 g
Fresh, unsalted pork fatback with no rind
1 lb
500 g
Eggs
2
2
Freshly ground white pepper
⅛ oz
4 g
Freshly ground black pepper
⅛ oz
4 g
Ground ginger
⅛ oz
4 g
Ground cloves
½ tsp
2.5 mL
Dried thyme
1 tbsp
15 mL
Dried tarragon
2 tsp
10 mL
Kosher salt
1¼ oz
37 g
Internal garnish and liner
Trimmed smoked ham, cut in ⅜-in. (1-cm) cubes
3 oz
90 g
Caul fat
1 5-oz sheet
1 150-g sheet
Bay leaves
3
3
PROCEDURE
DAY 1: FABRICATION AND PRE-SEASONING
- 1. Marinate the pork loin cubes in the Madeira, cognac, pinch of thyme, and salt and pepper to taste in a nonreactive container. Cover and refrigerate 2 hours.
- 2. Cut the pork butt into 1-in. (2.5-cm) cubes and place them in a nonreactive container.
- 3. Pour the marinade off the pork loin cubes and onto the pork butt cubes. Mix well and cover the container.
- 4. Refrigerate the large and small pork cubes 24 hours.
- 5. Sanitize the grinder parts and chill them in the refrigerator. Prepare an ice bain-marie and set two backup bowls in the refrigerator. Chill a mixer bowl and paddle attachment.
- 6. Keeping all ingredients and equipment very cold, grind the forcemeat ingredients:
- a. Grind half the large pork cubes through the coarse die of the grinder into the ice bain-marie. Refrigerate the coarse-ground meat.
- b. Grind the pork fat through the coarse die into the ice bain-marie and refrigerate it.
- c. Grind the remaining large pork cubes through the coarse die into the bain-marie. Place the livers, garlic, and shallots on top of it and refrigerate the bowl.
- d. Change to the fine die and grind the pork fat through the fine die twice.
- e. Grind the pork-liver mixture into the ground pork fat.
- 7. Place the coarse- and fine-ground meats in a chilled mixer bowl and attach a chilled paddle. Begin beating on moderate speed, then add the eggs and remaining seasonings (except the bay leaves). Beat 3–4 minutes, or until the mixture becomes sticky and homogenous.
- 8. Poach-test a sample as described on page 488. Correct the fat and seasonings if necessary.
- 9. Beat in the marinated pork cubes and ham.
- 10. Preheat an oven to 375°F (200°C).
- 11. Assemble the terrine:
- a. Rinse the caul fat and trim it to fit a 1½-qt (1.5-L) terrine form.
- b. Line the pan with the caul fat, leaving a 2-in. (5-cm) overhang (A).
- c. Pack in the forcemeat (B). Tap the terrine form on the work surface to force out air pockets.
- d. Wrap the caul fat over the forcemeat and tuck in the edges (C).
- e. Arrange the bay leaves on top.
- f. Place a piece of parchment on the surface of the forcemeat. Cover the terrine with a triple layer of foil, crimping the edges of the foil so water will not wick up into the pans (D). If the terrine has a lid, place it on top.
Refrigerate unopened up to 2 weeks. Once the terrine is cut open, it may be refrigerated up to 5 additional days. (If sealed with melted lard, the terrine may be refrigerated up to 4 weeks.)
FINISHING
- 15. When ready to serve, scrape off the solidified fat (G), run a knife between the terrine and the dish, and gently turn the terrine out of the dish. Scrape away any remaining fat. Note: Remove the bay leaves before serving.
Terrine of Duck
Yield: Approximately 8 to 12 servings
Ingredient
Amount
Procedure
U.S.
Metric
Whole duck 6 to 7 pounds (2.7 to 3.2 kg)
1
1
Remove the duck breasts; sear and reserve. Debone the leg quarters, dice into 1/2-inch (1.2-cm) pieces, and reserve separately.
Lean pork meat, dice 1/2 inch (1.2 cm)
4 oz
112 g
Combine the duck leg and thigh meat, pork, pork fat, orange zest, sage, tarragon, salt, and pepper. Let marinate 1 hour at room temperature or overnight.
Pork fat, dice 1/2 inch (1.2 cm)
3 oz
84 g
Orange zest from
1/2 orange
from 1/2 orange
Fresh sage leaves, chopped
1/2 tsp
Fresh tarragon leaves, chopped
1/2 tsp
Kosher salt
to taste
to taste
Black pepper, freshly ground
to taste
to taste
Vegetable oil
1 Tbsp
15 mL
Shallot, diced
4 Tbsp
Heat the oil over medium heat in a saucepot; sweat the shallot. Add the orange juice, stock, juniper berries, and garlic. Reduce until thickened. Strain, cool, and add to the marinating duck meat. Progressively grind the meat through the 3/8-in (9-mm) plate, the 1/4-in (6-mm) plate, and the 1/8-in (3-mm) plate.
Orange juice
1 1/2 Tbsp
45 mL
Fortified stock
4 oz
112 g
Juniper berries, crushed
3
3
Garlic clove
1
1
Vegetable oil
1 Tbsp
15 mL
Duck livers
4 oz
112 g
Heat a small sauté pan over high heat and the oil. Season the duck liver with a little salt and pepper. Quickly sear the livers. Cool, dice, and add to the prepared forcemeat. Cook a small portion of the forcemeat to evaluate the seasoning and adjust as necessary before proceeding with the recipe.
Salt
as needed
as needed
Pepper
as needed
as needed
Ham, thinly sliced
12 oz
Preheat the oven to 350°F (177°C).
Line a mold with the ham. Fill halfway with the forcemeat. Lay the duck breasts down the center. Fill the rest of the way with the forcemeat. Fold the ham over and close. Bake in a bain marie for 1 hour or until it reaches an internal temperature of 150°F (66°C). Remove from water bath; allow to cool 30 to 45 minutes. Press and chill overnight with a 2-pound weight.
Yield: Approximately 8 to 12 servings
Ingredient
Amount
Procedure
U.S.
Metric
Whole duck 6 to 7 pounds (2.7 to 3.2 kg)
1
1
Remove the duck breasts; sear and reserve. Debone the leg quarters, dice into 1/2-inch (1.2-cm) pieces, and reserve separately.
Lean pork meat, dice 1/2 inch (1.2 cm)
4 oz
112 g
Combine the duck leg and thigh meat, pork, pork fat, orange zest, sage, tarragon, salt, and pepper. Let marinate 1 hour at room temperature or overnight.
Pork fat, dice 1/2 inch (1.2 cm)
3 oz
84 g
Orange zest from
1/2 orange
from 1/2 orange
Fresh sage leaves, chopped
1/2 tsp
Fresh tarragon leaves, chopped
1/2 tsp
Kosher salt
to taste
to taste
Black pepper, freshly ground
to taste
to taste
Vegetable oil
1 Tbsp
15 mL
Shallot, diced
4 Tbsp
Heat the oil over medium heat in a saucepot; sweat the shallot. Add the orange juice, stock, juniper berries, and garlic. Reduce until thickened. Strain, cool, and add to the marinating duck meat. Progressively grind the meat through the 3/8-in (9-mm) plate, the 1/4-in (6-mm) plate, and the 1/8-in (3-mm) plate.
Orange juice
1 1/2 Tbsp
45 mL
Fortified stock
4 oz
112 g
Juniper berries, crushed
3
3
Garlic clove
1
1
Vegetable oil
1 Tbsp
15 mL
Duck livers
4 oz
112 g
Heat a small sauté pan over high heat and the oil. Season the duck liver with a little salt and pepper. Quickly sear the livers. Cool, dice, and add to the prepared forcemeat. Cook a small portion of the forcemeat to evaluate the seasoning and adjust as necessary before proceeding with the recipe.
Salt
as needed
as needed
Pepper
as needed
as needed
Ham, thinly sliced
12 oz
Preheat the oven to 350°F (177°C).
Line a mold with the ham. Fill halfway with the forcemeat. Lay the duck breasts down the center. Fill the rest of the way with the forcemeat. Fold the ham over and close. Bake in a bain marie for 1 hour or until it reaches an internal temperature of 150°F (66°C). Remove from water bath; allow to cool 30 to 45 minutes. Press and chill overnight with a 2-pound weight.
Veal Terrine Gratin
Yield: Approximately 26 ounces (728 grams)
Ingredient
Amount
Procedure
U.S.
Metric
Boneless pork shoulder butt, diced 1 inch (2.4 cm)
5 oz
140 g
Freeze all grinder parts and bowls.
Season the pork with salt and pepper. Heat a 10-inch (25-centimeter) sauté pan over medium-high heat.
Kosher salt
1 Tbsp
20 g
Black pepper, freshly ground
1 1/2 tsp
5 g
Vegetable oil
1/2 oz
15 mL
Add the vegetable oil and heat to the smoke point. Add the pork and bacon and sear well on all sides. The quality of the sear will affect the terrine’s flavor.
Transfer the seared meat to a container lined with a paper towel and refrigerate.
Bacon, diced
1 oz
28 g
Garlic, minced
1 Tbsp
Add the garlic and shallot to the sauté pan and cook until soft, about 30 seconds. Do not brown.
Shallot, minced
1 Tbsp
Dry Madeira
8 oz
240 mL
Deglaze the pan with the Madeira and brandy. Simmer until reduced to a syrupy consistency, 3 to 5 minutes. Transfer to a container and chill.
Brandy
1 1/2 oz
45 mL
Veal (shoulder, leg, or stewing meat), boneless, diced
10 oz
280 g
Use a progressive grind ending with a fine die, grind the seared pork, veal, and fat. Transfer to the bowl of a food processor.
Pork back fat, diced
10 oz
280 g
White bread, slices, crust removed
2
2
Combine the bread and milk.
With the processor running, add the bread-milk mixture and the chilled shallot-garlic mixture.
Add the egg and spices and pulse until smooth.
Test the forcemeat for seasoning and texture.
Whole milk
2 oz
60 mL
Egg, large
2
2
Quatre-Épices (see recipe earlier in the chapter)
2 tsp
Smoked ham, 1/4-inch (0.6-cm) dice
2 oz
56 g
Preheat the oven to 350°F (180°C).
Transfer the ground meat to a bowl. Set the bowl over ice and fold in the ham, mushrooms, parsley, and chives.
Pack the forcemeat tightly into a mold, pressing down to remove any air pockets. Cover the terrine with a lid or foil and place it in a hotel pan, filling the hotel pan 3/4 full with hot water.
Bake the terrine until the center reaches 150°F (66°C). Remove from the oven and water bath and cool for 30 to 45 minutes. Set a 2-pound (1-kilogram) weight on top. Refrigerate overnight.
Crimini mushrooms, 1/2-inch (1.2-cm) dice, cooked until almost dry
2 oz
56 g
Fresh parsley, minced
2 Tbsp
Fresh chives, minced
2 Tbsp
Yield: Approximately 26 ounces (728 grams)
Ingredient
Amount
Procedure
U.S.
Metric
Boneless pork shoulder butt, diced 1 inch (2.4 cm)
5 oz
140 g
Freeze all grinder parts and bowls.
Season the pork with salt and pepper. Heat a 10-inch (25-centimeter) sauté pan over medium-high heat.
Kosher salt
1 Tbsp
20 g
Black pepper, freshly ground
1 1/2 tsp
5 g
Vegetable oil
1/2 oz
15 mL
Add the vegetable oil and heat to the smoke point. Add the pork and bacon and sear well on all sides. The quality of the sear will affect the terrine’s flavor.
Transfer the seared meat to a container lined with a paper towel and refrigerate.
Bacon, diced
1 oz
28 g
Garlic, minced
1 Tbsp
Add the garlic and shallot to the sauté pan and cook until soft, about 30 seconds. Do not brown.
Shallot, minced
1 Tbsp
Dry Madeira
8 oz
240 mL
Deglaze the pan with the Madeira and brandy. Simmer until reduced to a syrupy consistency, 3 to 5 minutes. Transfer to a container and chill.
Brandy
1 1/2 oz
45 mL
Veal (shoulder, leg, or stewing meat), boneless, diced
10 oz
280 g
Use a progressive grind ending with a fine die, grind the seared pork, veal, and fat. Transfer to the bowl of a food processor.
Pork back fat, diced
10 oz
280 g
White bread, slices, crust removed
2
2
Combine the bread and milk.
With the processor running, add the bread-milk mixture and the chilled shallot-garlic mixture.
Add the egg and spices and pulse until smooth.
Test the forcemeat for seasoning and texture.
Whole milk
2 oz
60 mL
Egg, large
2
2
Quatre-Épices (see recipe earlier in the chapter)
2 tsp
Smoked ham, 1/4-inch (0.6-cm) dice
2 oz
56 g
Preheat the oven to 350°F (180°C).
Transfer the ground meat to a bowl. Set the bowl over ice and fold in the ham, mushrooms, parsley, and chives.
Pack the forcemeat tightly into a mold, pressing down to remove any air pockets. Cover the terrine with a lid or foil and place it in a hotel pan, filling the hotel pan 3/4 full with hot water.
Bake the terrine until the center reaches 150°F (66°C). Remove from the oven and water bath and cool for 30 to 45 minutes. Set a 2-pound (1-kilogram) weight on top. Refrigerate overnight.
Crimini mushrooms, 1/2-inch (1.2-cm) dice, cooked until almost dry
2 oz
56 g
Fresh parsley, minced
2 Tbsp
Fresh chives, minced
2 Tbsp
Chicken Galantine
Yield: 1 Galantine–2.25 to 2.4 lb (1 to 1.1 kg)
Ingredient
Amount
Procedure
U.S.
Metric
Whole chicken, 4 lb (2 kg), liver reserved (optional)
1
1
Freeze all of the grinder pieces (blades, housing, etc.) before proceeding to work on the galantine.
Skin and bone the bird. Remove the wings at the second joint; leave the drummettes attached. Make a cut around the base of each leg and cut through to the bone. Turn the bird over, breast side down, and cut down the back from the neck to the tail, again cutting through the skin to the bone. Work down the sides and begin to remove the skin by sliding your knife or fingers between the skin and flesh; be very careful not to create holes in the skin. When you reach the base of the leg and drummettes, carefully pull them through the skin. Continue to work over the breast meat until the entire skin has been removed. This should yield a piece of skin about 12 inches (30 centimeters) long and 8 to 12 inches (20 to 30 centimeters) wide, with four holes (legs and wings). Trim the skin into a neat large rectangle.
Cover a baking sheet with plastic wrap and lay the skin on it, outer side down. Smooth out any wrinkles. Freeze for 1 hour.
Leg and thigh meat from the chicken
Clean the meat of all fat and sinew. Reserve all of the bones for stock.
Breast meat from the chicken
Trim the breasts to about 3 × 5 inches (7.5 × 12.5 centimeters); they will become the inlayed garnish. Remove the tenderloin and clean the sinew that runs throughout.
Leg, thigh, and breast meat trimmings
10 oz
280 g
Cleaning and processing should yield about 10 ounces (280 grams) of leg, thigh, and breast meat trimmings. Cover and refrigerate all of the meats and trimmings.
Remove the rectangle of skin from the freezer and carefully scrape away any excess fat pockets; do not make any holes. Return the skin to the freezer until you are ready to make the galantine.
Kosher salt
1 Tbsp
Season the breast meat
Pepper
1/2 Tbsp
Butter
1 Tbsp
Over medium-high heat, heat the butter and vegetable oil. When the butter just begins to brown, add the breast meat and sauté 2 to 3 minutes, until browned on all sides but still raw in the center. Remove from the pan and chill.
Vegetable oil
1 Tbsp
15 mL
Garlic, minced
1 Tbsp
Add the garlic and shallot to the pan and cook over medium-low heat until translucent, about 30 seconds.
Shallot, minced
1 Tbsp
Brandy
2 oz
60 mL
Deglaze the pan with the brandy, Madeira, and stock, scraping up the brown fond. Reduce to almost a paste. Transfer the reduction to a small container and chill well.
Dry Madeira
2 oz
60 mL
Chicken stock
4 oz
120 mL
Reserved dark and white meat trimmings
10 oz
280 g
Combine the reserved chicken meat, fat, and chicken liver, if using, and grind through a small die. Transfer to the bowl of a food processor.
Pork back fat, small dice
8 oz
224 g
Egg whites
2
2
Add the egg whites, pâté spice, and shallot reduction to the ground meat. Season with salt and pepper. Purée until smooth, about 2 minutes. Transfer the mixture to a bowl and place over ice.
All-Purpose Pâté Spice (see recipe earlier in the chapter)
1/2 tsp
Salt
to taste
to taste
Pepper
to taste
to taste
Heavy cream
6 oz
180 mL
Blend the cream into the forcemeat, using a rubber spatula or wood spoon.
Test the forcemeat for texture and seasoning and adjust if necessary.
Pistachios, peeled and chopped
3 oz
84 g
Fold the pistachios, mushrooms, parsley, and chervil into the forcemeat and refrigerate until chilled.
Sliced or diced mushrooms, sautéed and chilled
3 1/2 oz
98 g
Fresh parsley, chopped
1 Tbsp
Fresh chervil, chopped
1 Tbsp
PROCEDURE Procedure for Making a Galantine
- Assemble and cook the galantine.
- Lay a sheet of plastic wrap out on a work surface and lay a piece of cheesecloth over it. Oil the cheesecloth. Next, lay the chicken skin on the cheesecloth. If the skin is still frozen, it will become workable in a minute or two. Laying the chicken skin on the cheesecloth
- Spread the forcemeat evenly onto the chicken skin, leaving a small uncovered edge around the perimeter. Next, lay the chicken breasts down the center of the galantine. Spreading the forcemeat onto the chicken skin
- Use the plastic wrap and cheesecloth to help roll the skin around the forcemeat, forming a tight cylinder. Make sure to roll the galantine tight to remove excess air bubbles. Remove the plastic wrap and twist the ends of the cheesecloth tightly, tying it off at each end. Using the plastic wrap and cheesecloth to roll the skin around the forcemeat
- Poach the galantine in chicken stock; make sure it is completely submerged. If it floats, lay a cloth towel over it to keep the galantine below the water line or weight it down with a rack or plate. When the galantine has reached an internal temperature of 160°F (71°C), remove the pan from the heat. Cool and chill the galantine submerged in the flavorful stock.
PÂTÉ DE GIBIER GAME PÂTÉ [pah-TAY duh zheeb-YAY]
Yield: 1 12 × 2 × 3-in. (30 × 5 × 7.5 cm) pâté, about 2 lb (1 kg)
Portions: 10
Portion size: about 3 oz
INGREDIENTS
U.S.
METRIC
Meats and stock
Venison shoulder or leg meat
12 oz
360 g
Bone-in rabbit, with giblets
1¼ lb
600 g
Bone-in pheasant, with giblets
1 lb
500 g
Pork fatback, no rind
6 oz
180 g
Ingredients for stock (p. 751)
as needed
as needed
Garnish marinade
White wine
3 fl oz
90 mL
Minced shallots
½ oz
15 g
Fresh tarragon, crushed
2 sprigs
2 sprigs
Kosher salt
to taste
to taste
Finely ground white pepper
to taste
to taste
Forcemeat marinade
Red wine
8 fl oz
240 mL
Crushed garlic
⅛ oz
4 g
Crushed juniper berries
⅛ oz
4 g
Bay leaves
2
2
Panade
Crustless firm white bread
2 oz
60 g
Half-and-half
2 oz
60 mL
Forcemeat
Cognac
½ oz
15 mL
Quatre épices (p. 519)
1½ tsp
7 mL
Freshly ground black pepper
1 tsp
5 mL
Prague Powder #1
¼ tsp
1.25 mL
Kosher salt
to taste
to taste
Assembly and finishing
Flour
as needed
as needed
Pâte à Pâté (p. 753)
1 lb
0.5 kg
Smoked ham, very thin sliced
3 oz
90 g
Powdered gelatin
as needed
as needed
Egg wash (1 egg plus 1 tbsp water}
2½ fl oz
75 mL
Aspic (made from game bones)
12 fl oz
360 mL
PROCEDURE
DAY 1: FABRICATION
Yield: 1 12 × 2 × 3-in. (30 × 5 × 7.5 cm) pâté, about 2 lb (1 kg)
Portions: 10
Portion size: about 3 oz
INGREDIENTS
U.S.
METRIC
Meats and stock
Venison shoulder or leg meat
12 oz
360 g
Bone-in rabbit, with giblets
1¼ lb
600 g
Bone-in pheasant, with giblets
1 lb
500 g
Pork fatback, no rind
6 oz
180 g
Ingredients for stock (p. 751)
as needed
as needed
Garnish marinade
White wine
3 fl oz
90 mL
Minced shallots
½ oz
15 g
Fresh tarragon, crushed
2 sprigs
2 sprigs
Kosher salt
to taste
to taste
Finely ground white pepper
to taste
to taste
Forcemeat marinade
Red wine
8 fl oz
240 mL
Crushed garlic
⅛ oz
4 g
Crushed juniper berries
⅛ oz
4 g
Bay leaves
2
2
Panade
Crustless firm white bread
2 oz
60 g
Half-and-half
2 oz
60 mL
Forcemeat
Cognac
½ oz
15 mL
Quatre épices (p. 519)
1½ tsp
7 mL
Freshly ground black pepper
1 tsp
5 mL
Prague Powder #1
¼ tsp
1.25 mL
Kosher salt
to taste
to taste
Assembly and finishing
Flour
as needed
as needed
Pâte à Pâté (p. 753)
1 lb
0.5 kg
Smoked ham, very thin sliced
3 oz
90 g
Powdered gelatin
as needed
as needed
Egg wash (1 egg plus 1 tbsp water}
2½ fl oz
75 mL
Aspic (made from game bones)
12 fl oz
360 mL
PROCEDURE
DAY 1: FABRICATION
- 1. Trim excess silverskin from the venison and cut it into 1-in. (3-cm) cubes. Place the venison in a nonreactive container and refrigerate it.
- 2. Bone out the rabbit, keeping the saddle meat intact in two long strips. Place the bones in a bowl and refrigerate them.
- 3. Trim the rabbit liver and add it to the venison container.
- 4. Remove all silverskin from the rabbit saddle strips. Place the saddle strips end to end on the cutting board and measure their length. (The saddle strips will be used as a central inlay garnish.) Place them in a nonreactive container, and refrigerate them.
- 5. Cut the remaining rabbit meat into 1-in. (3-cm) cubes and add it to the venison container.
- 6. Skin and bone out the pheasant. Add the pheasant bones to the rabbit bones.
- 7. Trim the pheasant liver and add it to the venison container.
- 8. If the rabbit saddle strips do not equal 11 in. (27 cm) in length, fabricate enough pheasant breast in a similar shape to make up the remaining 11 in. (27 cm) inlay. Add this garnish meat to the container with the saddles.
- 9. Cut the remaining pheasant breast into ⅜-in. (1-cm) dice. Add the dice to the container with the saddle strips.
- 10. Place the remaining pheasant meat in the container with the venison.
- 11. Cut the fatback into 1-in. (2.5-cm) cubes, place it in a plastic bag, and refrigerate it.
- 12. Remove all traces of internal organs from the bones and wash them under cool running water until the water runs clear.
- 13. Follow the recipe on page 751 to make stock from the bones. When completed, open-pan cool the stock and refrigerate it.
- 14. To marinate the rabbit saddle garnish meats, add the white wine, shallots, tarragon, salt, and white pepper to them and mix well. Cover and refrigerate.
- 15. To make the forcemeat marinade, place the red wine, garlic, juniper berries, and bay leaves in a small, nonreactive sauce pan and reduce the wine very slowly over low heat to about half its original volume. Cool the wine to room temperature.
- 16. Pour the red wine marinade over the meats in the venison container, season the meats with salt, and mix well. Cover and refrigerate.
- 17. Make the panade: Tear the bread into crumbs and mix it with the half-and-half. Cover and refrigerate the panade.
- 18. Prepare an ice bain-marie. Refrigerate the grinder parts and the bowl and paddle of a mixer.
- 19. Drain the marinades from the garnish meats and the venison mixture into a small, nonreactive sauce pan. Pick out the solid ingredients. Reduce the marinades almost to a glaze. Cool the pan in the ice bain-marie until the glaze is cold.
- 20. Place the ice bain-marie under the grinder head.
- 21. Grind the pork fatback through the coarse die and refrigerate it.
- 22. Grind the venison mixture through the coarse die and refrigerate it.
- 23. Grind the fatback through the fine die twice.
- 24. Grind the venison mixture through the fine die twice.
- 25. Mix the forcemeat:
- a. Place the ground fat, ground venison, marinade glaze, cognac, and panade in the mixer bowl. Mix together the quatre épices, pepper, Prague Powder #1, and salt, and sprinkle the mixture over the meats.
- b. Place the ice bain-marie under the mixer bowl.
- c. Beat the forcemeat on medium speed 3 minutes, or until it is homogenous and sticky.
- d. Perform a poach test as directed on page 488. Taste and make any necessary corrections.
- e. On low speed, mix in the pheasant cubes.
- 26. Dust a sanitized work surface with flour and roll out the pastry about ⅛ in. (0.33 cm) thick. Cut out the dough liner and lid (A). If you plan to decorate the pâté, cut out décor shapes and refrigerate them.
- 27. Fit the dough into a 12 × 3 × 2-in. (30 × 7 × 5-cm) collapsible-sided pâté form. Make sure the dough is fitted completely into the corners without stretching it. Trim the edges of the dough (B).
- 28. Line the dough with ham (C).
- 29. Press half the forcemeat into the pastry-lined form.
- 30. Dust the inlay garnish meats with a thin, even coating of gelatin on all surfaces.
- 31. Arrange the inlay meats down the center of the forcemeat and press them gently so they stay in place (D).
- 36. Using a ½-in. (1.25-cm) round cutter, punch out a vent hole at each end of the pâté’s pastry top. Make and insert an aluminum foil chimney in each vent hole. Alternatively, leave in the cutters during baking.
- 37. Refrigerate the pâté 1 hour.
- 38. Preheat an oven to 400°F (200°C). Line a sheet tray with foil and place a sheet of parchment on top of the foil.
- 39. Place the pâté on the double-lined tray and place it in the oven. Bake the pâté 20 minutes.
- 40. Lower the heat to 325°F (160°C) and continue baking another 40 minutes, or until it reaches an internal temperature of 150°F (65°C). If the crust seems to be browning too much, shield it with a loose covering of foil.
- 41. Remove the pâté from the oven and place the form on a cooling rack. Cool to room temperature.
- 42. Refrigerate the pâté at least 24 hours.
- 49. If you are not serving the pâté immediately, wrap it in plastic film and refrigerate it.
Refrigerate unopened up to 10 days. Once cut, refrigerate up to 5 days longer.