The 1961 edition of Larousse Gastronomique defines it as "[t]he art of preparing various meats, in particular pork, in order to present them in the most diverse ways.". Straight forcemeats are produced by progressively grinding equal parts pork and pork fat with a third dominant meat which can be pork or another meat. Galantine is a chilled poultry product created after the French Revolution by the chef to the Marquis de Brancas. This blend is colored bright pink to keep the charcutier from confusing the mixture with regular salt. Später meistens aus Porzellan, bisweilen auch aus Silber gefertigt. The galantine is then wrapped in cheesecloth and poached in poultry stock until the proper internal temperature is reached. The Food Lover's Companion, however, says, "it refers to the products, particularly (but not limited to) pork specialties such as pâtés, rillettes, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." [17], Numerous spices and herbs are used in the curing process to assist with the flavor of the final product. The proteins are cubed and then seasoned, cured, rested, ground and then placed into desired vessel. Der deutschen Suppenschüssel entspricht im Französischen die soupière und die Königinnenpastete, die nicht in einer Terrine, sondern in einer runden Blätterteigform serviert wird, heißt Vol-au-vent oder Bouchée à la Reine. [citation needed], Two main types of curing salt mixture are used by the charcutier. The skin is laid flat, with the pounded breast laid on top. Tip onto the minced meat, add the allspice, peppercorns and 3 tbsp brandy, then mix well. Diese Seite wurde zuletzt am 28. Boil a kettleful of water. Oryctolagus cuniculus includes the European rabbit species and its descendants, the world's 305 breeds of domestic rabbit. Add the next third of mince and repeat, this time with the loins and cornichons on the opposite sides. This process assists in the destruction of harmful pathogens. [4] The final style is mousseline, which are very light in texture using lean cuts of meat usually from veal, poultry, fish, or shellfish. Second, the nitrites react with substances in the meat to produce nitric oxide. The emulsification can be accomplished by grinding, sieving, or puréeing the ingredients. Scatter half the cornichons over the other side. The only "raw" meat the charcutiers were allowed to sell was unrendered lard. Dezember 2019 um 18:36, https://de.wikipedia.org/w/index.php?title=Terrine&oldid=195288531, „Creative Commons Attribution/Share Alike“. Forcemeat is a mixture of ground, lean meat emulsified with fat. The Chelsea porcelain manufactory produced tureens in the form of rabbits: a Chelsea sale catalogue of 1755 advertised a "Fine tureen in the form of a rabbit as big as life." Das Löwenkopfmotiv geht auf Heinrich I. zurück, der nach seiner Heirat mit Adelheid von Löwen im Jahr 1121 einen Teil ihres Familienwappens in sein königliches Banner integrierte und für die Festlichkeiten eine Schale aus purem Gold mit dem Wappen seiner Gemahlin anfertigen ließ. https://www.greatbritishchefs.com/collections/terrine-recipes Both the earthenware container and the dish itself are called a terrine. Set aside on a plate and tip any pan juices into the minced mixture. After the proper temperature is reached, the terrine is removed from the oven and placed into a cooling unit topped with a weight to compact the contents of the terrine. [15] The negative effects are presumed to be caused by nitrates and nitrites, as well as nitrosamines which are formed by nitrites reacting with meat. Fresh sausages involve the production of raw meat placed into casings to be cooked at a later time, whereas cooked sausages are heated during production and are ready to eat at the end of production. Pour in enough hot water to come halfway up the terrine and bake for 2 hrs or until a skewer comes out hot from the middle of the terrine, and the juices run clear. A forcemeat is then placed on top of the pounded breast. The leg meat can be as roughly prepped as you like, but keep the loins as neat as you can. Retrieved 2015-11-19. Press a third of the mince into the tin. The Culinary Institute of America, 317–318. German scientists originally named botulism poisoning Wurstvergiftung ("sausage poisoning"). Meats commonly used in the production of forcemeats include pork, fish (pike, trout, or salmon), seafood, game meats (venison, boar, or rabbit), poultry, game birds, veal, and pork livers. Recipe from Good Food magazine, November 2014. The term galant connotes urbane sophistication. Suppen und rustikale Speisen werden traditionell oft auch in kleineren Terrinen als Einzelportion serviert. Make a lengthways channel along one side, then poke in a line of loin pieces, so that they meet end-to-end. This rich terrine, with thyme, allspice and brandy, can be pressed and mature overnight for a perfect make-ahead starter or light lunch. [10] Eventually, a portion of the nitrates will be converted into nitrites[11] by bacterial action. In the first century AD, Strabo recorded the import of salted meat from Gaul[3] and the Romans may have been the first to regulate the trade of charcuterie as they wrote laws regulating the proper production of pork joints, but the French have also had some influence. Hinweise auf das, Dieser Artikel oder nachfolgende Abschnitt ist nicht hinreichend mit, Zuletzt bearbeitet am 28. Charcuterie (/ʃɑːrˈkuːtəri/ (listen) shar-KOO-tər-ee, also US: /ʃɑːrˌkuːtəˈriː/ (listen) -EE, French: [ʃaʁkyt(ə)ʁi] (listen); from chair, 'meat', and cuit, 'cooked') is a French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork. The Culinary Institute of America, 190–191. The sweeteners also assist in stabilizing the colors in meat and help the fermentation process by giving a nutrient to the bacteria. The emulsification may either be smooth or coarse in texture, depending on the desired consistency of the final product. Additionally, animal stomachs and bladders, as well as edible artificial casings produced from collagen and inedible plant cellulose or paper are also used. To press the terrine, sit the loaf tin on a rack in a roasting tin. The galantine is then rolled with the ends of the breast meeting one another. As saltpeter gives inconsistent results in preventing bacterial growth, nitrate and nitrite (in the forms of sodium nitrite and sodium nitrate) have increased in popularity for their consistent results. Heat oven to 160C/140C fan/gas 3. Add the oil to the pan and quickly brown the loins; you don’t need to cook them through. [12], Eating cured and processed meat products has been linked to a small increase in gastric cancer,[13] as well as chronic obstructive pulmonary disease[14] and colorectal cancer. The sweet spices regularly used include cinnamon, allspice, nutmeg, mace, and cardamom. Arrange the rashers so that the base of the tin is covered with overlapping bacon and the rashers come neatly up the sides in a single layer and overhang generously.