Pâté en Croûte 


  • Select a straight forcemeat recipe such as a pheasant, duck, rabbit or veal (click here for more info)

  • Prepare appropriate garnishes (click here for suggestions)

  • Prepare the Pâté Dough (click here for recipe)

  • Follow the steps for assembling the pâté as illustrated

  • Bake at 350°F/175°C to an internal temperature of 157°F/69°C

  • After it is baked and cooled, the gap at the top of the pâté is filled with a flavored aspic   

About Pates & Terrines

Preparing Forcemeats

For Pates & Terrines

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