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Foie GrasPâté served with toast points, sliced mango, strawberry, French sea salt and a drizzle of purple fig sauce. Photo by Kelly Cline | IST.
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ABOUT THE AUTHOR

 

KAREN HOCHMAN is Editorial Director of THE NIBBLE.  She has burned out the motors of two appliances making pâté, and cedes the honors to Marcel et Henri.

 

 

November 2006
Updated August 2009

Product Reviews / Main Nibbles / Meat & Poultry

Marcel et Henri Charcuterie

Page 2: Types Of Pâté

 

This is Page 2 of a three-page article. Click on the black links below to visit other pages. Check out food glossaries of your other favorite foods.

Pâté Glossary: Pâté Types & Marcel et Henri’s Pâté Group

Pâtés vary in composition (type of meat or vegetable), texture can be smooth-as-silk to coarse-as-meat loaf (which is a type of pate), add-ins (truffles, spices, wine or spirits). Marcel et Henri’s 15-pâté selection (including galantines, which are boned but not ground, and mousses), create a veritable pâté glossary.

We haven’t done our usual “selection” because the pates aren’t available online: they’re carried by retailers nationwide, and your selection will be made by your retailer, who will give you a taste and let you decide on-the-spot. That having been said, our own personal tastes are for the creamy, spreadable mousse group as an hors d’oeuvre—whether duck or chicken liver—flavored with wine or liqueur. For a first course, we love the elegant galantines. And we could eat an entire Pâté du Jardin convincing ourselves it was all healthy vegetables and ignoring the cream content. But the stellar quality of the entire line is that each recipe is clearly articulated and none is “fatty”—the sign of top-quality ingredients and a charcutier who truly represents the finest French artisanship as an Officier de l’Ordre du Mérite Agricole.

  • Galantine de Canard avec Olives et Pistaches is a duck galantine with olives, pistachios and cognac, wrapped in duck skin.
  • Galantine de Dinde Truffe is a turkey galantine with truffles and Cognac.
  • Galantine de Veau aux Pistaches is white veal, pistachios and truffles.
  • Galantine de Canard Demi-Lune is duck galantine with olives and pistachios, filled with duck truffle mousse.

  • Galantine de Poulet Demi-Lune is chicken galantine with armagnac and black olives.

Pate
Un peu de pâté? You can try a different variety every other week for a year!
  • Mousse aux Cèpes is duck liver mousse with sherry wine and imported cepes, or porcini mushrooms.
  • Mousse de Foie de Canard au Pruneau combines duck liver mousse with plum wine and bits of prune.
  • Mousse de Foie de Canard Truffe is duck liver mousse with Port wine and truffles (Marcel et Henri adds 3% truffles!).
  • Mousse de Foie de Poulet au Kirsch is chicken liver mousse with kirsch.
  • Mousse de Foie de Poulet aux Noisettes is chicken liver mousse, hazelnut liqueur and hazelnuts.
  • Mousse de Foie de Poulet au Poivre Vert is chicken livers, green peppercorns and Madeira wine.
  • Mouse de Poulet au Roquefort is chicken liver mousse with Roquefort cheese, green peppercorns and Madeira wine.
  • Mousse de Saumon Fumé is smoked salmon mousse.
  • Pâté de Campagne is Country-style pork with champagne and whole black peppercorns.
  • Pâté de Canard Bigarade is coarse duck with bits of fresh orange and Grand Marnier liqueur.
  • Pâté de Canard au Cognac is coarse duck with cognac and a piece of marinated duck breast in the center.
  • Pâté de Canard au Cognac en Croûte is coarse duck with cognac in a buttery pastry crust.
  • Pâté de Canard au Poivre Vert is finely ground, firm-textured duck with green peppercorns and kirsch.
  • Pâté de Chevreuil is coarse-textured venison, Burgundy wine and juniper berries.
  • Pâté de Foie Truffe au Cognac is country-style pork with Burgundy wine.
  • Pâté de Lapin aux Carottes en Croûte is rabbit with wine and bits of carrot in a buttery pastry crust.
  • Pâté de Lapin et Veau au Vin Blanc is coarse rabbit and veal with white wine.
  • Pâté de Poulet à l’Armagnac et Truffe is chicken liver mousse with Armagnac, rum and truffles.
  • Pâté de Poulet au Porto is chicken liver mousse with Port wine.
  • Pâté du Jardin is a vegetable pâté, colorful layers of spinach, cauliflower and carrots.
  • Pâté Faisan au Cognac is coarse pheasant with Cognac.
  • Pâté Forestier au Genièvre is coarse pork, chicken livers, fresh mushrooms, brandy and juniper berries.
  • Pâté Maison is country-style Pork with Burgundy wine.
  • Pâté Parisien is smooth pork with Madeira wine.
  • Pâté Paysan is medium-coarse pork and pork liver with Cognac.
  • Rillettes de Tours is a spicy loaf of minced pork and duck.

Serving Pâté

There are as many ways to serve pâté as there are creative chefs. Here are a few: you can send us your own favorite garnishes.

  • Capers, caperberries, cornichons
  • Cranberries, dates, figs, lingonberries
  • Caramelized onions
  • Gelled aspic, cut into small dice
  • Lightly dressed microgreens
  • Olives (especially with vegetable pâté)
  • Pink peppercorns 
  • Toast points, garlic toasts
  • Toasted walnuts

 

Continue To Page 3: Types Of Sausage (Saucisson)

Go To The Article Index Above

 

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