INTRODUCTION

. Charcuteries .

. Garde Manger .

The Art and Craft of the cold Kitchen.

. Today Production .
Chicken Galantine. Basic Country Style Pate. Fish Terrine

. History .
The French are famous for their contribution to
the world of terrines, pates, and other forcemeat specialties. From the rustic appeal of peasant-style pate grand-mere to a luxurious foie gras and truffle pate, these dishes are part of the world tradition of the cold dishes, made in the Garde Manger.

. The word Charcuterie .

Charcuterie meaning.

Cuiseur de chair, meaning cooker of meat. Product made only with Pork meat. Charcutier, Male person. Charcutiere, Female person. Charcuterie, the store were they sell the product. Char- Cut- Cook.

. The Forcemeat .
Forcemeat is.
Farce, preparation made from uncooked ground meat. Can be, Poultry, Fish, Shellfish, Beef, Lamb, Pork. The forcemeat is seasoned, then emulsified with fat.

. Types of Forcemeat .
Straight Forcemeat.

_ Ground raw meats, seasoning. Gratin Forcemeat. _ Ground raw meats, partially cooked meat, and starch binder (panada). Mousseline Forcemeat. _ Puree of white meat, poultry, seafood, egg white, and heavy cream.

.Composition of straight Forcemeat

Main Ingredients.
_ 50 to 65 % lean meat, (includes liver). _ 35 to 50 % fat. _ Seasoning and flavoring with spices and herbs and may include alcohols such as brandy (Cognac).

Composition of straight Forcemeat

Other Ingredients ( optional ).

_ Eggs as binder. _ Starch as binder. _ Heavy cream.

. Forcemeat Composition .
Dominant meat is the main flavor. Fat for moisture and richness and texture,
with back fat or heavy cream. Binders 2 types, whole eggs, white or egg yolks, and Panada. (White bread mixed with milk or cream.) Seasoning with salt or curing salt, marinade, herbs, and spices.

. Method of Grinding .
3 types of Grinding. 1. Country Style: Coarsely ground through the large hole. 2. Basic: Medium through the medium or small hole. 3. Mousseline: Smoothly ground raw meat typically in a food processor or passed through the drum sieve. Mousse: Smoothly ground cooked meat.

Charcuterie Culinary Language

Pate: A coarsely ground meat filling cooked in a

mold and served hot or cold. Terrine: A fine savory meat, fish, or vegetable, forcemeat cooked in mold served hot or cold. Terrine is also the name of the mold. Pate and Terrine are cooked in a water bath, until a minimum temp of 145 *.

Charcuterie Culinary language

Pate en Croute: Forcemeats baked inside

a pastry crust, and filled with aspic. (gelatine) Galantine: Forcemeat made from: Game, poultry, suckling pig, deboned and wrapped in their own skin, then poached in stock.

. Pate Dough .
Ingredients:
_ _ _ _ _ _ _ 1 4 3 1 2 3 1 lb flour. oz butter. oz lard. whole egg. egg yolks. fl oz of cold water. tsp salt.

Charcuterie Culinary language

Ballottine: Is usually prepared from a

boneless leg of poultry that is stuffed with forcemeat. Usually baked or braised and served as a hot entre. Roulade: Forcemeat made of poultry, game, suckling pig or veal breast, wrapped in their own skin, and then braised.

. Spices and Herbs .

_ _ _ _ _ _ _ _ _ _ Black pepper Whole Fennel Dry Mustard Thyme Cardamon Bay seasoning Rosemary Juniper berry Paprika Anis _ Sesame seeds _ Tarragon _ White pepper _ Parsley _ Celery seed _ Oregano _ Clove _ quatre spices _ onion powder _ Cayenne pepper _ Garlic powder _ Sage _ Provence herb _ Ginger _ Nutmeg _ Mace _ Bay leave _ All bay _ Basil _ Marjoram

. Quatre Epices .
Quatre Epices 1
4 2 2 2 tbs tbs tbs tbs white pepper nutmeg ground clove cinnamon

Quatre Epices 2
10 3 3 1 tbs white pepper tbs nutmeg tbs ginger tbs cloves

. Pate Spices .
Ingredients, Yield 1 pound.
_ _ _ _ _ _ _ _ _ 1 oz white pepper. 3 oz Coriander. 1 oz dried thyme. 1 oz dried basil. 3 oz cloves. 1 oz nutmeg. oz bay leaf. oz mace. Salt.

. Foie Gras .
History.
Foie gras is one of the worlds great luxury items. The earliest record of foie gras goes back to around 2500 B.C. Started in Asia by accident, a farmer had a Goose so skinny, he decided to force feed the animal by stuffing the grain in his mouth for a few months, ( over feed the animal). When the animal was big, he decide to killed it for his meal, when he cleaned the animal he found the liver had swollen to ten times the size of an ordinary goose liver.

. Foie Gras .
Working with Foie Gras.
1. Inspected to assure the grade, A B C based on the size, appearance, texture. 2. By the weight, at least 1 pounds. 3. Blemish free and firm. 4. Packaging.

. Foie Gras .
Grades.
1. Grade A: best quality, can be used for sauting and Grilling. 2. Grade B: This grade is good for terrines and roulades. 3. Grade C: This grade is good for mousses; they have some soft spots, weigh less than a pound, and are slightly flattened.

. Preparation of Foie Gras .

How to Prepare.
1. Gently pull apart the two lobes on the natural seam. 2. Expose the vein network start at the thickest part remove the vein with tweezers, knife tip and your fingers in one piece. 3. Work quickly since heat from hand and air can cause waste.

. Preparation of Foie Gras .

Variety of Preparation.
1. The Foie Gras needs to be soaked in a salted water or milk, wine (Sauterne), Cognac, Port, or Armagnac, for marinade. 2. Foie Gras can be sauted or grilled for salad and appetizer and as an entre as in scaloppinis. 3. Terrines and Roulade.