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)

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)