Pates,Terrines and Galantines

You may not know it, but I have been attending school for the past few semesters.  These are some of the things I learned to prepare this semester at the Johnson County Community College culinary program. One of the best in the nation.

Pates and Terrines have a long illustrious history. They were mentioned in documents dating back to 75 b.c.

 

I have learned to debone a chicken and not tear or break the skin so as to make a galantine. This is done by putting meat back in the skin and rolling and poaching it in chicken broth. This is a forcemeat production.

I look so forward to every class. I will bring this knowledge and skill to the Casa Somerset B&B for our overnight guests.


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