ASPIC FOR PATES & TERRINES
The aspic adds that professional touch to a terrine or pate. To use the aspic take the pate or terrine out of the dish it was cooked in, wash the container & dry. Pour in apprx 1/4"of aspic in the bottom of the dish. Wipe the terrine/pate and remove any fat or bacon. Place the terrine/pate on top of the aspic and fill the container with aspic. Do not let it flow over the top, leave this bare. Place in refrigerator until the aspic is firmly set. To serve Invert onto a plate. You may also place thin carrot slices or other garnish in the bottom layer of the aspic. If you wish to chop the aspic to garnish a dish use 4 tbsp of gelatin instead of 3.. I will be posting some pate, terrine and perhaps a recipe or two for Galantines that I have enjoyed
Provided by Bergy
Categories Gelatin
Time 30m
Yield 3-4 cups aspic
Number Of Ingredients 3
Steps:
- Pour 1 cup of Broth in a saucepan& sprinkle the Gelatin on top.
- Let it sit for 5 minutes.
- Heat until the gelatin has melted.
- In another saucepan heat the remaining broth& wine to the boiling point and combine the two liquids.
- Chill until syrupy and almost settled.
DUCK TERRINE WITH ASPIC
This not only looks beautiful but is a very tasty terrine. You will get raves over it. Terrines are a fair amount of work but the end result is so professional. Once you have made one or two it becomes easier. Try recipe#67693 for the aspic recipe Slice the terrine in 1/2" slices and serve as a first course to an elegant dinner, as a side dish on a buffet or as an appetizer
Provided by Bergy
Categories Duck
Time P1DT13h30m
Yield 1 quart terrine
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Have a 1 quart terrine dish or other 1 quart mold (English spelling mould) generously greased
- For easy handling have the duck half frozen, remove the skin, fat and bones discard or use in another recipe Cut the duck meat into little pieces1/4" to 1/2" mince.
- In a food processor roughly chop the duck liver, calf's liver and onion.
- Add ground veal, rosemary, allspice, salt& pepper,mix well, remove to a bowl Stir in the port, Grande Marnier, orange rind and the duck pieces.
- Fill the mold with the duck mixture, pat it down well and make sure there are no air bubbles Cover (the cover must have a small hole in it to allow steam to escape or cover with double foil and punch a small hole) Place the terrine in a pan of hot water- the easy way to do this is to place the terrine in a pan, place in the oven, have water boiling in a kettle and pour in water until it covers 2/3 of the mold Bake in the centre of the oven 350 degrees F for 1 1/2 hours or until the internal temperature reaches 150 degrees F Remove from the oven, remove cover place foil over the terrine inside the rim and weight down with heavy object (EG-cans of food) Chill in the refrigerator for 24 hours.
- Remove the duck from the terrine dish and wash it and dry well
- Replace the duck terrine into the mold and fill around the duck with partially set aspic (see recipe#67693) Place the 3 orange slices on top of the terrine and spoon a layer af aspic over them, allow to set completely, repeat spooning a layer of aspic 3 times until the orange slices are covered with aspic Serve the terrine from the mold.
Nutrition Facts : Calories 10012.9, Fat 923.9, SaturatedFat 312.1, Cholesterol 2608.2, Sodium 4192.1, Carbohydrate 22.4, Fiber 1.8, Sugar 8, Protein 358.4
More about "aspic for pates terrines recipes"
EPICURUS.COM RECIPES | ASPIC JELLY
2011-10-10 Aspic jelly is a traditional recipe used in Europe for centuries, and once popular in the United States. It is a delicious when used with meats, seafood, eggs, fruits or vegetables. Historically, it was used to preserve foods when serving so that foods could sit safely on the buffet table without spoiling, adding decorative appeal as well. Aspic …
From epicurus.com
Servings 1Category Pates And Terrines
From epicurus.com
Servings 1Category Pates And Terrines
HAM TERRINE IN ASPIC RECIPE | EAT SMARTER USA
2016-09-22 3. Cut ham into cubes and add to meat mixture. Spread mixture into a buttered baking dish or terrine mold. Cover with a lid or aluminum foil and cook …
From eatsmarter.com
Servings 1Total Time 1 hr 55 mins
From eatsmarter.com
Servings 1Total Time 1 hr 55 mins
EGG AND VEGETABLES IN ASPIC - ILLUSTRATED RECIPE ...
2013-04-06 Cook in boiling water for 10 minutes. 18. For poached eggs, count a whole egg per aspic. Cook for 2 or 3 minutes in simmering, salted water. 19. Refresh the poached eggs and trim before draining on a paper towel. 20. Pour some stock at the bottom of aspic …
From meilleurduchef.com
4.2/5 (5)Category Buffet & Finger FoodServings 4Total Time 1 hr 15 mins
From meilleurduchef.com
4.2/5 (5)Category Buffet & Finger FoodServings 4Total Time 1 hr 15 mins
160 ASPIC,PâTé & TERRINES IDEAS IN 2021 | RECIPES, FOOD ...
Aug 17, 2021 - All types terrines and pate and the new resergence of Aspic. See more ideas about recipes, food, terrine recipe.
From pinterest.com
From pinterest.com
EPICURUS.COM RECIPES | ASPIC FOR GARNISH OR GLAZING
2011-09-29 Chill the aspic until syrupy in consistency. Gently spoon evenly over the item to be glazed. To use in pates, while still warm, pour into the top opening in a pate crust until full. Chill to set. It will fill any gaps below the crust. To use on terrines still in their mould, pour while warm gently, onto the top of the terrine. Chill. You may do ...
From epicurus.com
Servings 1.75Category Accompaniments
From epicurus.com
Servings 1.75Category Accompaniments
LAMB TONGUE TERRINE IN ASPIC – COCO COOKS
2012-06-04 1 tablespoon sherry vinegar. Instructions. In a large stock pot add the lamb tongues and cover with water only. Bring to a boil until a foam appears, and drain and change water.Adding another 8 cups cold water. Add beef marrow bones, water, beer, bay leafs, carrots, celery seeds,garlic, salt and peppercorns to the pot with the lamb tongues.
From coco-cooks.com
Category EntreeTotal Time 18 hrsEstimated Reading Time 5 mins
From coco-cooks.com
Category EntreeTotal Time 18 hrsEstimated Reading Time 5 mins
27 MY KITCHEN - ASPICS, BALLOTINES, GALANTINES ...
Aug 15, 2013 - Explore Maria Raphel's board "My Kitchen - Aspics, Ballotines, galantines, mousselines, pates and terrines" on Pinterest. See more ideas about recipes, food, terrine recipe.
From pinterest.com
27 pins55 followers
From pinterest.com
27 pins55 followers
PATE, TERRINE, MOUSE & MOUSSELINE NOTES - DR CHEF …
2019-04-22 It must now be filled with aspic. First, allow the pate to cool to room temperature. This will allow for the fat and the juices to be re absorbed into the meat. Through the chimneys, carefully pour in good quality aspic. The aspic will slowly be absorbed into the meat and will fill the sides (where the meat has shrunk), and any crevice and air pockets that might have formed. Allow the pate …
From chefsunilkumar.com
Estimated Reading Time 8 mins
From chefsunilkumar.com
Estimated Reading Time 8 mins
TERRINES AND PATES
2013-07-02 Patés & Terrines Patés & Terrines A recipe book for making pates and terrines detailing a range of pates from elaborate galantines and parfaits to pate de foie gras. The book covers all techniques from pastry, stock and forcemeat-making to bouchees, patties and the mysteries of sauces, aspic jelly and garnishes..... See Images & Read More Click Here. Terrines, Pates …
From terrines-and-pates.blogspot.com
From terrines-and-pates.blogspot.com
57 ASPIC IDEAS | FOOD, RECIPES, TERRINE RECIPE
Dec 6, 2020 - Explore Destinee Smith's board "Aspic", followed by 114 people on Pinterest. See more ideas about food, recipes, terrine recipe.
From pinterest.ca
From pinterest.ca
CHAPTER 11 PATE AND TERRINE
A meat glaze or aspic could also be substituted as a binder and will contribute a rich gelatinous quality to the farce. For that extra fragrance, a small quantity of wine or brandy could be added at the last minute before combining and processing. 2 For the crust, a dough must be prepared and the following recipe has proved to be good PATE DOUGH: Flour 1 kg Butter 150 gm …
From tygroupa.files.wordpress.com
From tygroupa.files.wordpress.com
PâTé EN CROûTE - ILLUSTRATED RECIPE - MEILLEUR DU CHEF
2015-09-29 The quantities listed in this recipe allow you to make two long pâté en croûte. Line two long moulds with pastry. Spread some stuffing to a thickness of 1 cm. 71. Cover with a layer of ham slices. Press down on the ingredients to make sure that the stuffing is compact. 72. Repeat the operation with the second mould.
From meilleurduchef.com
From meilleurduchef.com
THE ICKY ERA OF ASPIC - SOCIOLOGICAL IMAGES
2009-02-15 Aspic [noun]: A clear jelly typically made of stock and gelatin and used as a glaze or garnish or to make a mold of meat, fish, or vegetables.. Gelatin [noun]: A jelly made with gelatin, used as a dessert or salad base.. If you peruse cookbooks from the 1950s, you’ll find a ton of recipes featuring aspic and gelatin. Many of us, today, find many of these recipes, well, …
From thesocietypages.org
From thesocietypages.org
HOW TO MAKE ASPIC RECIPES
The aspic adds that professional touch to a terrine or pate. To use the aspic take the pate or terrine out of the dish it was cooked in, wash the container & dry. Pour in apprx 1/4"of aspic in the bottom of the dish. Wipe the terrine/pate and remove any fat or bacon. Place the terrine/pate on top of the aspic and fill the container with aspic. Do not let it flow over the top, leave this …
From tfrecipes.com
From tfrecipes.com
10 BEST CHICKEN ASPIC RECIPES | YUMMLY
aspic, garlic cloves, lemongrass, chicken stock, powdered gelatin and 10 more Austrian Salad Eat Smarter tomatoes, red onion, mustard, arugula, lamb's lettuce, pumpkin seeds and 7 more
From yummly.com
From yummly.com
ASPIC FOR PATES TERRINES - TFRECIPES.COM
Aspic For Pates Terrines. DUCK TERRINE WITH ASPIC. This not only looks beautiful but is a very tasty terrine. You will get raves over it. Terrines are a fair amount of work but the end result is so professional. Once you have made one or two it becomes easier. Try recipe#67693 for the aspic recipe Slice the terrine in 1/2" slices and serve as a first course to an elegant dinner, …
From tfrecipes.com
From tfrecipes.com
ASPIC FOR PATES & TERRINES RECIPE - FOOD.COM | RECIPE ...
Nov 26, 2018 - The aspic adds that professional touch to a terrine or pate. To use the aspic take the pate or terrine out of the dish it was cooked in, wash the container & dry. Pour in apprx 1/4"of aspic in the bottom of the dish. Wipe the terrine/pate and remove any fat or bacon. Place the terrine/pate on top of the aspic and fill …
From pinterest.co.uk
From pinterest.co.uk
63 BEST ASPIC & TERRINE IDEAS IN 2021 | TERRINE RECIPE ...
Mar 2, 2021 - Explore Caffeine for two's board "Aspic & terrine", followed by 366 people on Pinterest. See more ideas about terrine recipe, recipes, food.
From pinterest.ca
From pinterest.ca
23 PATES AND ASPIC MOULDS IDEAS | TERRINE RECIPE, …
Jan 12, 2017 - Explore Clifford Chase's board "PATES AND ASPIC MOULDS", followed by 128 people on Pinterest. See more ideas about terrine recipe, recipes, food.
From pinterest.com
From pinterest.com
ASPIC - FRENCH MEAT RECIPES - RECIPE CHOICES
The sliceable aspic must be made in a terrine or in an aspic mold. It is firmer than the delicate aspic. The inedible aspic is never for consumption. It is usually for decoration. Aspic is often used to glaze food pieces in food competitions to make the food glisten and make it more appealing to the eye. Foods dipped in aspic have a lacquered finish for a fancy presentation. Aspic …
From recipechoices.blogspot.com
From recipechoices.blogspot.com
ASPIC - TERRINE | CHEFTALK
2008-05-07 Aspic jelly is any stock beef chicken or fish that has gelatine added when warm [geletine is made from boiled beef bones]this creates a jelly. Aspic jelly is used mainly in buffet work to give a glaze and protect the meat or fish. If you make a raw pate dish that you then cook you would normally cook it in a terrine this gives it the name.
From cheftalk.com
From cheftalk.com
ASPIC BOUND TERRINE RECIPE - YOUTUBE
TERRINE: ALL YOU NEED TO KNOW ABOUT THIS FRENCH ... - …
2021-06-23 The aspic holds the dish together and adds an extra layer of flavor to it. For another exquisite dish that is also cooked in a water bath, take a look at our article on Mortadella and 3 Recipes to Try. Difference Between Terrine, Pâté, and Rillettes. There has been a great deal of confusion over what exactly constitutes a terrine, a pâté, and a rillette. Although all three fall …
From recipes.net
From recipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love