26 August 2009

Pates & Terrines


So I admitted my cupcake fetish, now let me offer up another – pates and terrines. There is no pâté book that I do not want to own. But if I could only have one, Pates & Terrines by Edouard Lonque would be my favorite. It explains all the techniques with great clarity and in many cases, great photographs. The gamut of pates, terrines, timbales, even dim sum are well represented.

While most people think of pâtés as being made from ground bits of animals that they probably wouldn’t eat in any other form, forcemeat is not the only type of pate there is. This book gives many recipes for vegetable terrines and timbales that would make a lovely addition to any plate.

Carrot Timbale with Herb Sauce

1 1/4 lb carrots, cleaned
1 1/2 tablespoon butter
1 cup chicken broth
salt, sugar, nutmeg
3 – 4 eggs
5 tablespoons cream
butter for greasing the mold
4 6 –oz timbale molds

Cut the carrots into small pieces and cook in butter and broth with salt, sugar and nutmeg to taste. Purée, sieve through a strainer, beat in the eggs and cream and check seasoning. Transfer to the buttered molds and cook in a preheated 400 F oven for about 20-25 minutes.

Alas, we are not given the Herb Sauce recipe, but a nice sour cream, mayonnaise and dill would work beautifully. Feed this to your veggie friends and you will be a god.

2 comments:

  1. This sounds very interesting. I like the theme you've chosen for your blog.

    ReplyDelete
  2. I have a small pate mold (with a rabbit on top) -- I will keep up with your blog to see what you've chosen.

    ReplyDelete

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