Garnishes for Pâtés and Terrines

Garnishes can be added for color, flavor or texture

  • Nuts (Toasted almonds, pine nuts, pistachios)

  • Dried Fruits (diced apricots, dried cherries or cranberries)

  • Fresh herbs (chervil, cilantro, dill, parsley, tarragon)

  • Spices (peppercorns)

Pate Garnishes.png

Lining the Mold

The mold of a pate or terrine can be lined with thin slices of ham or bacon, leafy vegetables like spinach or leeks, or a pastry dough. For a galantine and ballotine, the skin of the poultry is used to encase the forcemeat.

  • Pastry dough

  • Bacon

  • Caul Fat

  • Fatback

  • Ham

  • Salt Pork

  • Leek leaves (blanched, shocked and dried)

  • Spinach leaves (blanched, shocked and dried)

Lining a Terrine Mold with Proscuitto

Lining a Terrine Mold with Proscuitto