TERRINES, PATES, GALANTINES, AND ROULADES

WHAT IS FORCEMEATS
A forcemeat is a lean meat and emulsion that is established when the ingredients are processed together by grinding, sieving, and pureeing. Forcemeat may have a smooth consistency or may be heavily textured and coarse.

Forcemeat may be used :

• quenelles, sausages pate, terrines, roulade, galantine, stuffing.

4 Basic Forcemeat Style

1. Straight Forcemeat : combine pork and pork fat with a dominant meat in equal parts, through a process of progressive grinding and emulsification. The meat and fat are cut into cubes, seasoned, cured, rested, ground, and processed.
2. Country-Style Forcemeat : rather course in texture. They are traditionally made from pork and pork fat, often with a percentage of liver and other garnish ingredients.
3. In Gratin Forcemeat : some portion of the dominant meat is sauteed and cooled before it is ground. The term gratin means "browned".
4. Mousseline : a very light forcemeat, is based on tender, lean white meats such as veal, poultry, fish, or shellfish. The inclusion of cream and eggs gives mousselines their characteristic light texture and consistency.

Preparation of Forcemeat

1. Main Ingredient : Pork; fish such as pike, trout, or salmon; seafood such as shrimp and scallops; game meats such as venison, boar, or rabbit; poultry and games birds; poultry, game, veal, and pork livers.(To prepare the meat and fatback for a forcemeat, it should first be trimmed of any gristle, sinew, or skin. The meat is then cut into dice, so it can drop easily through the feed tube of a grinder or be quickly processed to a paste in food processor.)
2. Salt and Seasonings :Salt plays important role in producing good forcemeat. Seaning or marinating meat prior to grinding will further enhance its flavor.
3. Secondary Binders : Eggs, nonfat dairy milk powder, and panadas. Panadas are made from starchy items- well-cooked, pureed, rice or potatoes, bread soaked in milk, or pate a choux.
4. Garnish Ingredients : Traditional garnishes include poultry breast, pork, beef, veal, or lamb tenderloin portions, nuts, mushrooms, truffles, and dice fois gras. Add garnishes to a forcemeat in two ways, either internal or random garnishes.
5. Making Forcemeat : chill ingredient, chill equiment (4c)