Galantines

Welcome to my Garde Manger blog post for the summer session week 9 MOD.  Today in class we covered galantines, terrines and pate en croutes.  Terrines and pate en croutes are forced meat products that are made in molds of different shapes, covered, then cooked.  Galantines differ from the previous two because it is usually rolled into the skin of poultry instead of a mold, then placed into a simmering bath of water to cook.

            In class today, we did several different types of these products. Each group was given a two types of terrines, galantines or pate en croutes to do.  Every group was assigned to do a chicken galantine.  This is made with the skin of a chicken, chicken breasts pounded out and a forced meat center with pistachios, ham and truffles.  For many of us, this was the first time having to skin a chicken.  To make sure people were able to get a chance at doing this, Chef Anderson had each group break down 2 chickens.  The hard part is not puncturing the skin while doing this.  Any holes had to be folded over to make a kind of patch.  Several group were able to finish theirs including poaching them.  I was really surprised with the flavor and taste of this.  It is on my to do list at home for my next family gathering.

            Now each group was also assigned to a terrine or pate en croute.  These were Turkey Pate en Croute, Pate de Champagne, Roasted Vegetarian with Goat cheese, and Carolina Barbecue terrine.  This day only the vegetarian was cooked and ready to taste by the end of the day.  The pate de champagne and the caroline barbecue were completed and cooked but with the cooling required for service, they were not able to be tasted that day.  Only the turkey pate en croute was not finished and placed in molds.  On a side note, we did taste the vegetarian