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    Pates and Terrines and Other Specialty Items: I. Galantines

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    This document defines and describes various specialty meat items including galantines, roulades, ballotines, parfaits, mousses, and mousseline forcemeats. [1] Galantines are ground meat mixtures wrapped in skin and poached or roasted. [2] Roulades are meats, fish or vegetables spread with filling and rolled. [3] Ballotines are boned meats stuffed, rolled and braised. Savory parfaits use fine meats and vegetables while sweet parfaits are desserts of sponge cake and filling. Mousses are gelatin-bound cooked purees while mousseline forcemeats are raw egg-bound mixtures cooked.

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    Pates and Terrines and Other Specialty Items: I. Galantines

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    37 views2 pages
    This document defines and describes various specialty meat items including galantines, roulades, ballotines, parfaits, mousses, and mousseline forcemeats. [1] Galantines are ground meat mixtures wrapped in skin and poached or roasted. [2] Roulades are meats, fish or vegetables spread with filling and rolled. [3] Ballotines are boned meats stuffed, rolled and braised. Savory parfaits use fine meats and vegetables while sweet parfaits are desserts of sponge cake and filling. Mousses are gelatin-bound cooked purees while mousseline forcemeats are raw egg-bound mixtures cooked.

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    This document defines and describes various specialty meat items including galantines, roulades, ballotines, parfaits, mousses, and mousseline forcemeats. [1] Galantines are ground meat mixtures wrapped in skin and poached or roasted. [2] Roulades are meats, fish or vegetables spread with filling and rolled. [3] Ballotines are boned meats stuffed, rolled and braised. Savory parfaits use fine meats and vegetables while sweet parfaits are desserts of sponge cake and filling. Mousses are gelatin-bound cooked purees while mousseline forcemeats are raw egg-bound mixtures cooked.

    Copyright:

    © All Rights Reserved
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    37 views2 pages

    Pates and Terrines and Other Specialty Items: I. Galantines

    Uploaded by

    이휴짐
    This document defines and describes various specialty meat items including galantines, roulades, ballotines, parfaits, mousses, and mousseline forcemeats. [1] Galantines are ground meat mixtures wrapped in skin and poached or roasted. [2] Roulades are meats, fish or vegetables spread with filling and rolled. [3] Ballotines are boned meats stuffed, rolled and braised. Savory parfaits use fine meats and vegetables while sweet parfaits are desserts of sponge cake and filling. Mousses are gelatin-bound cooked purees while mousseline forcemeats are raw egg-bound mixtures cooked.

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    Download as PDF, TXT or read online from Scribd
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    of 2

    SH1652

    Pates and Terrines and Other Specialty Items


    I. Galantines
    A galantine is a ground meat mixture – that is, a forcemeat-that is wrapped in the skin of the product
    it is made from, such as chicken or duck. A galantine is almost always poached although, in some
    instances, it is roasted.
    A galantine is made by rolling up a forcemeat in a large piece of skin, giving it a cylindrical or
    sausage shape that yields round slices. Consequently, the name galantine is also given to forcemeats
    or other mixtures (such as mousselines) that are rolled into a sausage shape in a piece of parchment,
    plastic film, or other material.
    A finished galantine is often displayed whole, decorated and glazed with aspic, with a few slices
    removed to show a cut cross section. For a la carte service, slices of galantine are served the same
    way slices of pate and terrine.

    Preparation for making Galantine: The preparation can be divided into three (3) stages:
    1. Pre-preparation
    • Begin with a chicken which has been plucked, dressed, washed, and singed.
    • Remove the wings art the second joint and reserve for the stock.
    • Skin the bird.
    • Remove the meat from the bones.
    • Marinate the breast meat and skin for three (3) hours with brandy, white wine, salt, and
    pepper.
    • Prepare the stock from the bones.
    • Prepare the forcemeat.

    2. Assembling the Galantine


    • Assembling the galantines is simply a matter of placing and rolling.
    • Dampen a piece of cheesecloth. Fold in half and spread on the work table.
    • Dust the skin lightly with a pinch of dry gelatin, salt and pepper.
    • Spread the forcemeat on the skin, 1’ thick, leaving 1’ margin of skin all around.
    • Place the marinated breasts lengthwise, on the forcemeat with the thinner ends of the breast,
    overlapping in the middle.
    • Using the cheesecloth, roll the galantine away from you
    • Make a snug roll free of any large wrinkles in the cheesecloth.
    • Gather the cheesecloth at one end of the roll and tie like a toffee.
    • Do the same with the other end also.

    3.Cooking the Galantine


    • Place the galantine in a big brazier
    • Cover with the prepared stock and place on range
    • Bring the temperate re of stock up to 190F
    • Poach the galantine until the internal temperature reached up to 170F
    • Refrigerate overnight in the same stick

    4. Presentation
    • Traditionally, the galantines are sliced and served with small cubes of delicate aspic

    03 Handout 3 *Property of STI


    Page 1 of 2
    SH1652

    II. Roulades
    A Roulade is a French culinary term meaning a "roll," and can refer to a savory dish or a sweet dish.

    Savory Roulade
    If used in the savory sense, a roulade is a thin piece of meat, poultry, fish, and sometimes vegetables
    (eggplant, zucchini strips, for example) that is spread with a filling. The filling can consist of ground
    meat of contrasting flavor (like ground pork in flank steak), breadcrumbs, vegetables, mushrooms,
    pickles, cheese, hard-cooked eggs, and other ingredients.

    The meat, poultry, fish, or vegetable strip is then rolled up and tied or sometimes skewered with a
    toothpick. The roulade is cooked (usually by braising in the case of beef) on the stovetop or in the
    oven, and often served with gravy or some type of sauce.

    Sweet Roulade
    A sweet roulade, on the other hand, usually refers to a dessert made with sponge cake and variously
    filled with whipped cream, pastry cream, ganache, jam, and sometimes fruit, and then rolled up
    jellyroll fashion. These dessert roulades are also commonly called Swiss rolls. The cake is said to
    have originated in Central Europe, not Switzerland, so the name's origins are unclear.

    III. Ballotines
    It is boned meat, poultry, or fish that is stuffed with seasoned meats or vegetables, rolled,
    and tied into a bundle shape, and usually braised

    IV. Parfaits
    This is the French word for PERFECT

    It refers to two (2) distinctly different items.

    1. One is a frozen mousse like dessert of lightened still frozen ice cream, which is served in a tall
    glass.

    2. Other parfait is a savory terrine which uses vegetables, fish, shell fish, poultry or other light
    meats. It is distinguished by its very fine texture and preparation methods.

    V. Mousse and Mousseline

    Mousse – The mixture is a cooked puree, bound with gelatin and lightened with cream, is set by
    chilling.

    Mousseline Forcemeat – is composed of raw pureed meat or fish combined with eggs and cream set
    by cooking.

    References:
    Pates and Terrines. (n.d.). Retrieved from
    http://www.ihmpusa.net/StudentsHandout/5thSem(FP)PATES_AND_TERRINES.pdf

    03 Handout 3 *Property of STI


    Page 2 of 2

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