I have no idea why these pictures are so dark….weird.   Anyway, we made a whole bunch of pates, terrines, sauces, and spreads in class yesterday so I thought I would share them with you.  I could see myself making a lot of these again but in different forms.   I would like to make a few terrines in cake molds like a unicorn or something awesome like that (not really).   I do think these would be great to bring to a party but I don’t know that many people that would actually appreciate the work that goes into one.  Blah blah blah, anyway here are some pictures.

This is a basic forcemeat with kalamata olive and pistachio added to make it a not basic forcemeat.  It’s proteins are based off of veal, cured ham, and pork shoulder…..pretty damn good.

This is a country style forcemeat.  Almost identical to the the basic but with a few changes……the basic with the kalamata and pistachio is much better.

Doesn’t look too bad right?  Well, it’s a cow/pork liver terrine that we turned into a spread (didn’t set right).  Prepping that thing was disgusting and then the final product comes out to be just fine.  Bleh, not a big fan of liver unless it’s duck/goose liver.

This is a salmon terrine made in a triangle mold.   I liked this one for being a little different but the salmon we used wasn’t very good to begin with so that’s that.  I think I’ll make this one again one day and try doing a smoked salmon mix in the mousseline (the filler).

Anyway, that’s pretty much it! Three more weeks and this quarter is over!

Eric