Among the products on purchase in the Charcuterie Chiquet in Meusnes &Body that caught our eye &- would be a terrine de buf cuit &- a type of pt created using beef. Really, this is not a real pt. since it is created using lean meat. I suppose it may be known as a "jellied" beef dish, or beef in aspic.
Terrine in French is the specific dish that pts along with other formulations are cooked in. It's known as a terrine since it is a baking dish which was initially made from terre cuite or, in Italian (and British), terra cotta. A terrine is definitely an porcelain dish, and it is frequently rectangular, or oblong-formed.
By extension, the meals cooked such dishes are themselves known as terrines. You may make terrines with meat, chicken, liver, fish, or vegetables. Sometimes they're going to have eggs or gelatin inside them, to bind together another ingredients. Here is a vegetable terrine that Wally made and published about a while back.
What exactly we call pt can be created inside a terrine or otherwise. Pt is as simple as definition a combination of chopped or pureed meat, fish, or liver, with spices along with other flavoring ingredients &- herbs, wine, onions, garlic clove, and so forth.
The foundation from the term pt is due to the truth that the meat mixture was typically cooked inside a pastry crust, or "paste." Today, pts can be created this way, or as terrines. with no crust. The term pt presently has both meanings. Sometimes the thing is formulations known as terrines de pt. And often the thing is terrines de [whatever] en crote &- inside a crust &- that can bring the entire factor full circle.
One factor you usually eat with terrines. pts. and rillettes
They're sour and vinegary, not sweet.
An identical but different method of preparing meats in France is known as rillettes. Rillettes aren't pts &- the technique is preparing them is totally different. The meat for pts and terrines is chopped, ground, or pureed after which combined with flavoring ingredients prior to it being cooked.
Rillettes. however, are liver organ &- pork, rabbit, duck, goose, or perhaps poultry or chicken &- cooked with or perhaps in lard or chicken fat after which shredded and potted up. Sometimes people say they just do not need to know what entered the building of a pt (or perhaps a sausage). With rillettes. you do not even need to wonder: rillettes are lean meat all shredded up, and bound along with some fat.
In ways, the terrine de buf cuit is really a type of beef rillettes. knowing from the texture. It appears as though corned beef that's been setup with aspic (gelatin) and packed right into a terrine .
In France, what we should call tuna salad has become known as rillettes de thon &- tuna rillettes. Body fat that binds together the shreds of cooked fish is mayonnaise &- an emulsion of egg yolk and vegetable oil.
I saw a chef on the French cooking show make rillettes de lapin a few days ago. All he did was "marinate" rabbit pieces in garlic clove, coarse salt, and pepper overnight. He then rinsed from the pieces, dried them, and cooked them at really low temperature for many hrs in enough melted goose or duck fat to pay for them well.
Once the rabbit was completely cooked, he allow the pieces awesome enough to ensure that he could handle them and that he used his fingers to consider all of the meat from the bones. He put that meat inside a bowl, added sufficient melted goose fat to bind the meat together, and stirred everything up. He added some fresh herbs towards the mixture after which place it within the refrigerator to awesome. Voil. rillettes de lapin. Serve them cold or awesome, spread on toast. Or eat some alongside a pleasant eco-friendly salad.
This is a recipe for Rillettes de Touraine. created using lean and fat pork cooked in Vouvray wine. Here is a recipe and descriptions of Rillettes de lapin which i made a few years ago. I cooked the rabbit in white-colored wine, not duck or goose fat.
Another interesting linguistic subject is due to in france they word boudin and also the British word pudding.
