Charcuterie

Charcuterie is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, galantines, pâtés, primarily from pork. Charcuterie is part of the garde manger chef. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.

A sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed after.

Types

• Cooked sausages are made with fresh meats, and then fully cooked. They are either eaten immediately after cooking or must be refrigerated. 
• Cooked smoked sausages are cooked and then smoked or smoke-cooked. They are eaten hot or cold, but need to be refrigerated. .
• Fresh sausages are made from meats that have not been previously cured. They must be refrigerated and thoroughly cooked before eating. 
• Fresh smoked sausages are fresh sausages that are smoked and cured. They do not normally require refrigeration and do not require any further cooking before eating. 
• Dry sausages are cured sausages that are fermented and dried. Some are smoked as well at the beginning of the drying process. They are generally eaten cold and will keep for a long time..
• Bulk sausage, or sometimes sausage meat, refers to raw, ground, spiced meat, usually sold without any casing.
• Vegetarian sausage are made without meat, for example, based on soya protein or tofu, with herbs and spices. 
• Raw sausages are made with raw meat and are not cooked. They are preserved by lactic acid fermentation, and they may be dried, brined or smoked. Most raw sausages will keep for a long time. Examples salami.

CASINGS - TYPES & VARIETIES

 

Casings are of vital importance in sausage making. Their primary function is that of a holder for the prepared meat mixture. They also have a major effect on the mouth feel, if edible and appearance both edible and inedible. Some casings are edible and meant to be eaten with the sausage. Other casings are non-edible. They are peeled off the sausage before it is eaten. There are six types of casings:-

1.       NATURAL CASINGS

Natural casings are made from the intestines of hogs, sheep and cattle. 

2.      COLLAGEN CASINGS

Collagen casings are edible. They are not synthetic casings. These are made from collagen from the hides of cattle. The fat, flesh and hair are removed from the hide

3.      PEELABLE CELLULOSE

It is not edible. It is used extensively in the commercial manufacture of frankfurters and closely related products. Forcemeat is stuffed into the casings, cooked and possibly smoked. The casing is peeled from the finished sausage by a special machine. Skinless franks are an example of the products made with this casing.

4.      FIBEROUS CELLULOSE CASINGS

These casings are not edible. These casings are designed for strength. Fibers run the length of the casing to increase its strength and durability. An interior layer of protein is applied to the casing, causing it to shrink with the meat as it is dried. Used mainly for dry/semi-dry sausage. The casings come in red or clear. They must be soaked in water before stuffing.

5.      PLASTIC CASINGS

Plastic casings have become popular in the meat processing industry. They are cheaper, stronger and uniform in size. They do need to be removed before the item is served.

6.  CAUL FAT

Caul fat is a thin membrane which surrounds the stomach of a hog. The membrane is networked, like a spider web, with streaks of fat. Caul fat is excellent for wrapping items of irregular size. 

FILLINGS - TYPES & VARIETIES 

There are five categories of fillings: -

·         Fresh sausages

·         Cooked sausages

·         Cooked-smoked sausages

·         Uncooked – smoked sausages

·         Dry/semi-dry sausages

 

FRESH SAUSAGES

BOCKSWURST: - it is a sausage made of veal and pork. In finer types the veal content is higher than the pork. The meat is combined with milk, eggs, chives and chopped parsley.

COUNTRY-STYLE PORK SAUSAGE: - is made from pork and has a very coarse texture. It is highly seasoned with peppercorns, nutmeg, and rubbed sage. This sausage is made in bulk, links or perforated patties. It is generally sold in unlinked hog (pork) casings or 32-35 millimeters.

ITALIAN SAUSAGES: -is made of pork butts. It has a coarse texture and sweet or hot taste. Normally stuffed in 32-35 millimeter hog casings, forming 3- to 4- inch links. This sausage is also very popular in long spiral ropes which are placed on two ling skewers and grilled whole over charcoal.

 

COOKED SAUSAGES

 

BRAUNSCHWEIGER: - is the best example of a cooked sausage. Made of pork livers and jowls, it has a smooth texture. It is seasoned with all spice, cloves, ginger, mustard and other spices. Braunschweiger is stuffed in regular or sewed hog bung, 3 inch long. This sausage can be smoked after cooking.

 

COOKED-SMOKED SAUSAGES

 

BOLOGNA: -originated in bologna, Italy, made of cured pork and/or beef, it is finely ground. The seasoning of bologna is similar to that of frankfurters.

FRANKFURTERS: -originated in Frankfurt, Germany, and are made from pork and. Or beef. They are seasoned with coriander, garlic, nutmeg, sugar and white pepper. Frankfurters are fully cooked and smoked, but usually served warm.

BERLINERS: -are made of cured, coarsely ground pork, encased in mildly cured, finely chopped beef. The only seasonings used are sugar and salt. They are available rolled or packaged slices.

 

UNCOOKED-SMOKED SAUSAGES (COLD SMOKED)

 

KIELBASA (POLISH SAUSAGE): - is made of coarsely ground pork with beef added. It is highly seasoned with garlic. The term kielbasa is the polish word for sausage, not a particular type.

METTWURST & TEEWURST: - are sausages made of cured beef and pork, which are ground fine. The meat is combined with all spice, ginger, mustard and coriander to smooth and spreadable consistency. These sausages are usually bright red and should be cooked fully before using. They are not served hot.

 

DRY/SEMI-DRY SAUSAGES

SALAMI: - is a general classification for highly seasoned dry sausage, having a characteristic fermented flavour.

CERVELAT/SUMMER SAUSAGES: - is a general classification for mildly seasoned, smoked, semi-dry sausages.

LANDJAEGER CERVELAT: - Swiss origin, made of beef and pork and processed with heavy smoke. It has a black wrinkled appearance. Flat in shape.

THURINGER CERVELAT: - made of beef and ham fat. It has tangy flavour with mild spices.

LEBANON BOLOGNA: - originated in Lebanon, Pennsylvania. Made of coarsely chopped beef, it is heavily smoked. This sausage has a tart, tangy taste and a dark surface appearance.

FORCEMEAT

Forcemeat is ground or pureed flesh (meat, poultry or fish) which is combined with fat and seasonings and then bound by the process of emulsification or the addition of other binders.

TYPES OF FORCEMEATS

1.        Campagne forcemeat

2.      Straight method forcemeat

3.       Gratin-style forcemeat

4.      Mousseline –style forcemeat

5.      Emulsion forcemeat

CAMPAGNE FORCEMEAT

Campagne is also known as country style forcemeat. It was the earliest style and is traditionally made of pork. Though, pork is frequently found in many types of forcemeat recipes. 

STRAIGHT METHOD FORCEMEAT

This forcemeat is more refined, have a finer, less dense texture. In the preparation of this style of forcemeat any type of meat can be used as the dominant meat.

GRATIN-STYLE FORCEMEAT

The name of this forcemeat is derived from the practice of pre-cooking some of the major components such as meat and fat, prior to the grinding or pureeing process.

As in the case of the straight method forcemeat, most type of meat (exception of white poultry and fish), are used in the preparation of gratin-style. Often the liver pork, veal or the dominant meat are used. Pork fatback or jowl fat is preferred for this style. The texture of this forcemeat should be very fine, ground until smooth.

MOUSSELINE –STYLE FORCEMEAT

Mousseline-style forcemeat is made using lean white or light meat and fish, including chicken, veal, rabbit, sole, shrimp and well trimmed lean pork. Due to the delicate nature of the meats and creams used in this forcemeat, the seasoning should be very delicate.

EMULSION - FORCEMEAT

This type of forcemeat is used extensively in sausage making (frankfurters, bologna, and knockwurst) and less often in the kitchens of hotels and restaurants. Its name is derived from the ratio of the components of the forcemeat. The normal ratio is five parts meat to four parts fat to three parts ice. A 5/4/3 emulsion forcemeat can be made from virtually any kind of meat. Fish is not considered suitable for this style of forcemeat.

PREPARATION OF FORCEMEATS

 

It is important to choose the right pieces of equipment and to prepare them properly for production. The two primary pieces of processing equipment needed are the grinder and some type of food processor. The preparation of forcemeat can be broken into three main steps: fabrication and grinding, molding, forming and stuffing, and cooking.

 

Note: - when using grinding equipment, it must be kept sharp and sanitary, all grinding equipment should be chilled in ice water or the refrigerator prior to use in forcemeat production.

 

FABRICATION & GRINDING

 

Basic fabrication will include four steps: -

1. First, the meats should be trimmed of fat gristle and silver skin.

2. Second, the rind should be removed from the fatback or other fat being used.

3. Third, the meats and fat should be cubed or cut into small strips.

4. Fourth, the cubed meats and fat should be well chilled. Freezing of the meat should be avoided.

5. Seasoning and curing: - salt, curing salt (if used), and any other seasonings are distributed evenly over the meat and fat mixture. This mix is then allowed to marinate, preferably overnight.

6. Grinding procedure: - it will vary with the size of the batch being prepared. A small batch (up to approximately 15 pounds) will depend greatly upon the integrity of the meat protein being kept intact until the cooking stage for the success of the emulsion. Maintaining the temperature of the meat between 35⁰-50⁰F during the grinding process prevents the denaturing of the proteins. This will minimize the loss of binding power during this stage of production. The marinated meat and fat mixture is ground through a large, ¼ inch die on medium speed. For a pureed forcemeat the mixture would be transferred at this point to well-chilled food processor and processed to a smooth paste. Caution should be exercised to prevent the temperature of the mixture from rising above 50^oF. In large-scale emulsion production, such as commercial sausage production, an alternate method is often used. When the basic fabrication, seasoning and curing steps are finished, the marinated mixture is combined in a large vertical chopper or buffalo chopper. Ice or ice water is added to the mixture to maintain the temperature during processing. In this manner the mixture is processed to the desired texture.

 

MOLDING, FORMING & STUFFING

 

Prior to filling molds, the forcemeat mixture should be tested. Poaching a small quenelle in lightly salted water will allow the determination of correctness of flavour, seasoning and binding. Forcemeats should be packed into terrines and pate molds several layers to minimize the possibilities of air pockets in the finished product. When layering, garnishes may be added to the forcemeat. Random garnishes should be evenly distributed throughout the forcemeat. Inland garnishes should be carefully positioned within the terrine, pate and galantine.

When forcemeat is used to produce a terrine, it is molded into terrines lined with sheets of fatback, bacon or plastic wrap. In the production of pate it is packed into a hinged mold lined with pastry (pate) dough. In the galantine, it is wrapped in the skin of a leg of poultry. A quenelle is forcemeat which is formed into an oblong shape with two spoons. Forcemeat may also be used as a farce or stuffing for poultry or larger pieces of meat, such as pork loin or breast of veal. Generally forcemeats are cooked at low temperature, 150⁰-180⁰F.

 

HANDLING & STORAGE

 

The preparation of a wholesome product calls for strict sanitary practices. There is the constant danger of cross contamination of the various components in the forcemeat. It must be remembered that from the point of slaughter the meat begins to deteriorate, becoming increasingly susceptible to the growth of bacteria. This is particularly true when it is exposed to temperatures in the danger zone (45⁰-140⁰F). The meats and other components in the forcemeat must be held at sage temperatures both before and during processing. Once processed, they should be quickly cooled.

Always fully dismantle and clean grinding and processing equipment between batches of different types of meat to avoid cross contamination from one meat to another. Chilling of everything involved in the production. Once production is completed, always store forcemeats covered and under refrigeration.

CURES, BRINES AND MARINADES

Food preservation techniques from the most ancient to the most high tech are all intended to control the effects of a wide range of microbes, some and encouraging the growth of others. This accomplished by controlling the foods water content, temperature, acidity levels, and exposure to oxygen.

Cures: -

Curing is a process through which the meat is preserved for a longer time. Salt cured foods have a harsh flavour unless additional ingredients are included with the cure. Sugar and other sweeteners, spices aromatics and wine are generally used.

 
 

DRY CURES

A dry cure can be as simple as salt, alone, but more often it is a mixture of salt, a sweetener, flavorings, and/or a commercially or individually prepared curing blend. This mixture is then packed or rubbed over the surface of the food. Some foods are wrapped in cheesecloth or food-grade paper, others are packed in bins or curing tubs with layers of cure scattered around them and between layers. Foods should be turned or rotated periodically as they cure. This process is known as overhauling.

 

Dry-cure time for meats
¼ in /6 mm thick, approximate	1-2 hours
1 in/ 3 mm thick, app (lean meat)	3-8 hours
1 ½ in/ 4 cm thick pork belly	7-10 days
Ham, bone-in (15-18 lb/6.80-8.16 kg)	40-45 days

 

The advantages of dry curing are: -

•         Relatively high priced speciality products are produced.

•         The cuts are less perishable because of their dryness and firmness.

•         They have more flavour.

The disadvantages of dry curing are: -

•         High cost due to poor space utilization and amount of labour required.

•         High inventory due to slowness of curing.

•         Harsh salty flavour of the final product.

BRINES

When a dry cure is dissolved in water, it is known as wet cure, or brine. The brine must be thoroughly chilled before its use in curing foods. A brinometer is used to determine the strength of the brine. For small items such quails, chicken breasts, and ham hocks, it is usually enough t submerge the food in brine, a process referred to as brine soaking. These foods are placed in enough brine to completely cover them, topped with a weight to keep them submerged as they cure, allowed to rest in the solution for the required time.

Larger items such as turkeys and hams are injected with brine to ensure that it penetrates completely and evenly in a shorter period of time. An amount of brine equivalent to 10 % of the items weight is injected into the meat.

Another process known as Artery Pumping was first introduced by a new Zealand, undertaker named Kramlich in 1973. In this method, brine is injected through the arterial system.

BRINING TIME FOR MEATS
ITEM	NOT-PUMPED	PUMPED
Chicken or duck breast	24-36 hours	Not recommended
Chicken, whole	24-36 hours	12-16 hours
Pork butt or loin (boneless)	5-6 hours	2 ½ - 3 days
Turkey whole (4.54-5.44 kg)	5-6 hours	3 days
Corned brisket	7-8 days	3-5 days
Ham, boneless	6 days	4 days
Ham, bone-in	20-24 days	6-7 days

 

 

MARINADES: -

Marinating is the process to steep meat or game in a flavoured liquid for certain length of time to tenderize and flavour the flesh.

Marinade is a seasoned liquid, cooked and uncooked, in which meat, offal, game, fish or vegetables are steeped for varying lengths of time. Its principal purpose is to flavour the food. But it also makes certain meats tenderer by softening the fibers, and it enables fish and meat to be kept rather longer than would normally be possible.

The length of time that food stuffs should be left in a marinade depends on the nature and size of the item and also on external conditions. When the marinade is used for its preserving effect, the food should be completely submerged and not removed until required.

For cooked and uncooked, the two former marinades (based on carrots, shallots, onions, pepper, salt, bouquet garni, parsley, vinegar, garlic, and red or white wine) are used for meat and game.

A cooked marinade must be cooled before use, whereas uncooked and instant marinades can be used immediately as they require no cooking.

An instant marinade is used to impart flavour and not generally for tenderizing, as this requires a longer marinating time. They are used for fish (lemon, oil, thyme and bay leaf), for the ingredients of fritters or fritots (lemon, oil, parsley, salt and pepper), and for ingredients for the terrines, pate, galantines etc. (brandy, Madeira or port, salt, pepper, and shallots).

In general, the food that is being marinated is turned over with a slotted spoon from time to time. Because of their high acid content uncooked marinades are made in glass, porcelain, or glazed earthenware dishes.

The food should be removed from its marinade just before cooking and drained well. In the case of fried or roasted items, the marinade may be later used for deglazing or to make accompanying sauce

HAM, BACON & GAMMON

HAM

Ham is the cured hind leg of a pig, smoked or salted and smoked to preserve it. The ham is in most cases cut rather long into the loin to give a banjo shape. Dry cured by the rubbing in salt, or wet cured in brine; most hams are smoked and hung to dry. A good ham should be plump with an ample, though not too thick, layer of fat under the rind. Pork shoulder is cured in the same way, but it is not entitled to called ham, the flavour is not so good, but it can be used in cooked ham dishes.

The curing of ham involves two main operations, salting and smoking. The hams are either salted in brine or dry salt, or rubbed over with dry salt, saltpeter and sugar and left for three days well covered with this mixture. Alternatively, the brine is injected into the veins before the joints are boned. The salted joints are then put into brine, washed, brushed, and dried, and finally smoked in special chambers, starting with a light smoke which grows denser as the operation proceeds. This treatment varies according to the type of ham, and whether it is to be eaten cooked or raw. The characteristic flavours of both raw and cooked hams vary with the type of salt, the curing process, and the breed, diet and age of the pig.

There are three basic types: -

1. Those which are usually cured in brine slightly smoked or dried and invariably cooked and served hot or cold, e.g. Jambon Glace, Hamburger Schinken, and Danish hams.

2. Those dry or wet cured hams, always smoked (often very deep), hung to dry over a period of months or years, always served raw or slightly sauté, e.g. Jambon de Bayonne, Jambon Toulouse, Black forest ham.

3. Dry or wet cured hams but not smoked, hung to dry and to mature for a month and then cooked and served hot or cold, e.g. York ham, Gothaer 
Schinken. OR curd and dried and hung to mature for a long time, always served raw e.g. Westphalia Ham, Parma Ham.

There are also many other hams from many countries or regions in the world, with their own often unique brines.

Fresh ham is an excellent dish when it is cooked whole, accompanied by rice, mushrooms or pineapple, ham can also be used as an ingredient in different dishes as stuffing, mousses, pate, pancakes, omelettes and egg dishes. Soufflés, aspics, gratins, mixed salads, ham cornet, quenches, sandwiches and cocktail snacks. Raw or dried ham is eaten cold as a Hors d’oeuvre but is also an ingredient of cooked dishes.

 

BACON

Bacon is the cured flesh of a bacon weight pig which is specifically reared for bacon because its shape and size yields economic bacon joints. Bacon is cured either by dry salting and then smoking or by soaking in brine followed by smoking. Bacon has a very high protein value and one can make many tasty dishes from it by frying, grilling or boiling.

Green bacon is brine-cured but not smoked; it has a milder flavour but does not keep as long as smoked bacon.

Depending on the degree of salting, during the curing process bacon joints may or may not require soaking in cold water for a few hours before being cooked.

CUTS OF BACON

Back side (Hind quarter)	Named cut	Approximately weight	Use
	1. Hock of Gammon	2 kg	Boiling
	2.Middle of gammon	3 kg	Grilling and frying
	3. corner of gammon	2 kg	Grilling and frying
	4. back gammon	4 kg	Grilling and frying
	5. thick and of back	3 kg	Grilling and frying
	6. collar	4 kg	Boiling
	7. fore hock	4 kg	Boiling shoulder ham
	8. best streaky	4 kg	Grilling and frying
	9. thin streaky	2 kg	Grilling and frying
	10. flank	1kg	Boiling and frying
	A side of bacon from modern pigs will weigh approximately 30 kg. A gammon cut from the side will weigh between 5 and 7 kg.

 

Sign of quality

•         There should be no sigh of stickiness.

•         There should be a pleasant smell.

•         The rind should be thin, smooth and free from wrinkles.

•         The fat should be white, smooth and not excessive in proportion to the lean.

•         The lean should be a deep pink colour and firm.

Verities of bacon

•         Sliced bacon: - it is from hog bellies which have been squared off. They are cured and most often smoked; sliced thinly, and then packaged for retail sale. (slices of bacon per pound: thin sliced – 36 slices per pound, regular sliced – 16-20 slices per pound, thick slices- 12 slices per pound.)

•         Slab bacon: - it is the unsliced version of sliced bacon. It has a longer shelf life.

•         Country-cured bacon: it has a salty very strong flavour. It is more expensive than slab bacon.

•         Canadian bacon: - it is processed similarly to slab bacon, except it is made from the eye of the loin. It is fully cooked and smoked at the time of sale.

•         Pea meal bacon: - it is a form of Canadian bacon that is smoked. After curing it is dried briefly and coated with yellow corn meal.

•         Schinken speck: - it is German preparation, processed like bacon, however, it is comprised of combination of pork leg meat rolled inside of a pork belly; tied and processed.

GAMMON

Gammon is cut off from the side of cured pork. It is cut from the carcass and brined separately. Gammons are suitable for boiling, braising and baking and may be served hot or cold. The best known gammon types are Danish (green and smoked), Wiltshire (green and smoked), etc.

GALANTINES

DEFINITION

Galantines, by classical definition, is a boned poultry or game animal (such as rabbit), stuffed with forcemeat. The name galantine, rooted in the French term gallant refers to the elegant nature of the presentation. Modern galantines are more often rolled into an even, elongated shape, resembling a thick sausage.

            The meat of the poultry and/ or game may also be skinned first and the prime pieces such as the breast, used for inlays. Once assembled, the galantine is poached and left to cool in a rich stock. The stock is usually made from the bones of the animal used. When cooked, galantine may be braised easily. The equipment needed for preparation of galantine includes a boning knife, cheese cloth, kitchen twine and brazier.

 

MAKING OF GALANTINES

 

The preparation of galantine is divided into three stages: - pre-preparation, assembly and cooking. In the first stage, it is necessary to remove the bone from the poultry or game animal used. This must be done with precision to maintain the quality and appearance of the skin and meat. 

PRE-PREPARATION

 

Trim the pheasant/ other meat

Skin the pheasant

Remove the meat from the bones.

Marinate the breast meat and skin for three hours in the solution (brandy, white wine, curing salt, salt and pepper)

Prepare a stock from the bones.

Prepare a straight method forcemeat using the meat of the legs and thighs (1 part of each pheasant meat (dominant), pork, pork fat)

·         Note: - a random garnish or items such as peeled pistachio nuts, diced truffles, smiked tongue, ham, currants or other similar items will enhance the flavour and appearance of the finished product. The size and amount of garnish is largely a matter of personal taste.

 

ASSEMBLING THE GALANTINE

Assembling the galantine is simply a matter of placing and rolling. However, this too must be done with care and precision. If not, the result will be a poorly formed galantine with an uneven texture.

 

        I.            Layout: -

·         Dampen a piece of cheesecloth about 1 square yard in area. Fold cloth in half and spread on the work table, creating a double thickness square of cheese cloth.

·         Position the reserved pheasant skin of the length of the rectangle runs parallel to the long side of the cheese cloth. The skin should be placed outer side down.

·         Dust the skin lightly with a pinch of dry gelatin, salt and pepper.

·         Spread the forcemeat on the skin about 1-inch thick, leaving a 1-inch margin of skin all around.

·         Place the marinated breasts lengthwise on the forcemeat with the thinner ends of the breasts overlapping in the middle.

     II.            Roll: -

·         Using the cheese cloth to assist, roll the galantine away from you so that the breast sections are wrapped into the center of the galantine.

·         If necessary, you may lift the skin and smooth the seam in the forcemeat with a palette knife so that no separation will be visible when the galantine is sliced.

·         If necessary, use your hands to help form the tubular shape.

·         Place the near edge of the cheese cloth over the galantine.

·         Make a snug roll, free of any large wrinkles in the cheese cloth.

   III.            Tie: -

·         Gather the cheese cloth at one end of the roll and the using a slip knot or twine.

·         Gather the cheese cloth at the open end of the galantine and repeat the procedure. Compress this end more tightly to produce a snug, compacted roll.

 

COOKING THE GALANTINE

 

The correct cooking method used for galantines is poaching. Faster cooking will coarsen the texture and possibly harm the appearance. It is important to monitor the temperature of both the stock and the galantine closely.

·         Place the galantine in a brazier or fish poacher large enough to hold it without bending it.

·         Cover with the prepared stock and place on the range. Using moderate heat setting, bring the temperature of the stock up to 190⁰F.

·         Poach the galantine until it reaches an internal temperature of 170⁰F.

·         When the galantine reaches 1700F, it is a good idea, through not vital, to unroll it from the cheese cloth and then re-roll it in the same cheese cloth, making it more snug, this ensures a perfectly round shape and good adhesion of the skin to the forcemeat.

·         Return the galantine to the stock refrigerate overnight.

·         Galantine is sliced and served with small cubes of delicate aspic. This aspic can be made by clarifying the cooking stock.

 

BALLOTINES

 

This is a smaller relative of the galantine. It is an excellent method for using the leg portions of poultry when the breasts have been used in other preparations.

The leg bones are removed leaving the skin and meat intact. Forcemeat is stuffed in the pocket formed by the removal of the bones. This preparation should be the shape of a small ball or ham.

The ballotine is normally roasted or braised. However, it can be glazed with aspic or coated with chaud-froid sauce and serve cold. In either case they are a product of the grade manager department.

ROULLADES

The term roullades means to be rolled, can be applied to contemporary products prepared in a manner which is similar to a galantine yet do not fully satisfy the classical definition of a galantine. An example of a roullade might be a flank steak, butter flied, pounded, spread with a chorizo or similar forcemeat and rolled in the style of a galantine.

PARFAITS

This is the French word for perfect. It refers to two distinctly different items. One is a frozen mousse-like dessert of lightened, still frozen ice cream, which in America is served in a tall glass. The other parfait is a savoury terrine, which is its delicacy, is reminiscent of perfection. Parfait can be cooked in a terrine mold, large timbale or loaf pan.

Pâté is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or brandy (often cognac orarmagnac). Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling 

 

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