Bsc 5th Semester-Forcemeats

                                    

 Forcemeats

The term Forcemeat or farce, is used to describe the basic mixture that needs to be prepared in order to produce charcuterie products.

The word farce comes from the Latin farcire. A farce or forcemeat is a ground seasoned mixture of meat, game, poultry, fish or vegetables, prepared as a dish on its own or used to stuff other numerous other items such as eggs, meat, fish and poultry, pastry shells and perhaps even pasta. Such dishes are prepared in the Garde Manger.

Forcemeats are used in the preparation of a various cold dishes such as pate, terrines, galantines, ballotines, quenelle, roulade, mousse and mousseline.

Pate: from the old French paste, meaning paste.

Terrine: from the Latin Terra, meaning earth.

Galantine: from the old French galant, meaning gorgeous or showy

Also from the old French term galine, meaning chicken.

Ballotine: from the Italian Balla, meaning ball.

Quenelle: from the Alcascian French knodel, meaning dumpling

Roulade: from the French rouler, meaning to roll

Mousse/Mousseline: from the French, meaning froth.

COMPOSITION OF THE FORCMEAT

Traditional forcemeat/farce is made up of four parts:

1. The Meat (Primary Ingredient)

2. The Binder

3. Seasoning, Flavoring and Garnish

4. The Additives

The Meat :

Consists of three elements:

- The Dominant Meat (basic meat) which could include veal, game, poultry, rabbit, duck, or even fish. This will provide the dominant flavor and will also name the dish. e.g. chicken liver in a Chicken Liver Pate. These ingredients should be fresh and of prime quality. All bones, skin, sinews and gristle must be removed and the flesh cut up into ½” pieces for grinding. The dominant meat normally accounts for 40% of the meat component.

-Lean Pork which contributes to the bulk as well as the flavor. This will be about 30% of the meat component.

-Pork fat which gives richness and smoothness to the product as well as for its binding qualities. This too will be 30% of the meat component.

The Binding Agent:

To lighten the farce and to give it a finer texture, binding agents are needed. These are typically used in the making of poultry, fish and vegetable farce. Game, veal and pork do have their own binding qualities, with the protein from the meat acting as binding agents. Binding could consist of egg yolks and/or egg whites; fresh bread soaked in milk, cream or stock; thickened bechamel sauce(panada); beurre manie (uncooked butter/flour mixture); or even cooked rice.

Seasoning Flavoring and Garnish:

Salt is an important part of the forcemeat. It helps to bring out the natural flavors of the other elements. 20 Gms of salt / kilo of the mixture is a rough guideline to use. The salt must be evenly mixed to ensure equal distribution. Seasoning should not be extravagant to cover up for inferior quality ingredient. One mistake is to use excessive MSG for this purpose. Flavorings such as herbs and spices give character to the product. The garnish is related to the farce to which it is added. A central garnish – lamb fillet in a lamb farce, strips of ham in a pork farce, or a piece of goose liver I a game farce – provides a visual focal point when the farce is sliced. Garnishes could also be dispersed or interspersed throughout the farce and would include pistachio, crushed peppercorns, diced truffle, capers, gherkins, stuffed olives, mushrooms and similar ingredients which will provide contrast and relief in the mass of the forcemeat.

The Additives:

Many additives are included in the forcemeat. These include Nitrates and Nitrites of Sodium and Potassium, MSG, Sodium Erythorbate, BHT and BHA, Salt Petre.

These additives will enhance the color, increase shelf life, contribute to the taste and flavor and prevent/delay the fat from going rancid.

BASIC GUIDELINES FOR PREPARING A FARCE:

The meat being used to make the farce as well as the equipment to grind it like the buffalo chopper or the food processor must be absolutely chilled before use. Such chilling is essential as it facilitates clean grinding of the farce, as opposed to tearing which inhibits the release of the protein which in turn later binds the farce and gives it the correct texture. A sharp cutting blade is also essential.

The process of grinding involves three stages:

-First the ingredients are coarsely ground through a medium holed plate

-It is then passed through a small holed plate

-If the farce is to be ground to a fine textured paste it can be emulsified in a food processor A small amount of crushed ice can be added during the emulsifying stage. This helps to maintain the temperature of the farce during the grinding.

-Finally, the farce is passed through a sieve to remove any trace of sinew, gristle or skin that might have remained during the grinding.

Remember, that the process may not require all the stages mentioned. For a coarse farce, like that required for a salami sausage, only the first two stages are required.

There are times when the food grinder is not available. In that case, the meat can be placed in the freezer for 30 to 60 minutes, rendering it partially frozen. This is done so that when it is placed in the food processor, the interaction of the blade against the partially frozen meat poultry or fish results in it being cut up, much the way it would if put through a meat grinder.

Herb and Spice Seasoning Blends:

Garde Manger chefs will develop their own blend of seasoning mix for the different products they make. The degree of strength will vary from a mild, light blend for fish and seafood roulade to a medium blend for pork and veal terrine to a heavy blend for a game pate. Ideally, the herb and spice blend should be of a dry nature and finely powdered so that it blends in well with the farce. However, some chefs prefer to use the fresh variety, especially of herbs. If the herbs are fresh, they need to be chopped very finely. Spice blends are a matter of personal choice.

Seasoning Blend I

(All Purpose mixture, from Escofier’s Le Guide Culinaire)

5 parts bayleaf 4 parts clove 4 parts cinnamon 3 parts coriander

3 parts ginger 3 parts mace 6 parts nutmeg 5 parts Bl. Pepper

5 parts W.Pepper 1 part cayenne pepper 3 parts thyme

Seasoning Blend II

(Good For Fish Farce)

7 parts thyme 6 parts W. Pepper 4 parts nutmeg 3 parts dill seed

3 parts bayleaf 3 parts clove 3 parts coriander 3 parts cumin

Seasoning Blend III

(Good or Meat and Poultry Farce)

3 parts W Pepper 2 parts clove 2 parts tarragon 1 part all spice

1 part ground nutmeg 1 part each cumin, thyme, paprika, and marjoram

Seasoning Blend IV

(Good for Game and Rich Meat Farce)

7 parts juniper berries 4 parts cumin 3 parts basil 3 parts clove

3 parts bayleaf 3 parts garlic 3 parts ginger 3 parts nutmeg

3 parts black pepper 3 parts white pepper 2 parts marjoram

TYPES OF FORCEMEAT

There are five primary types of forcemeat:

Campagne (Country Style)

Straight Method

Gratin Style

Mousseline Style

5/4/3 Emulsion forcemeat

Campagne is also called the country style forcemeat. It is the earliest style that was used and is the precursor of all modern versions. It is generally made out of pork. This is probably due to the historically low expense and small amount of land required to raise pigs. Pork fat is also incorporated. The farce has a dense, coarse texture, a characteristic which resulted from the lack of sophisticated equipment in the early days when it was first developed. The earliest forcemeats were chopped with two knives giving the coarse texture that is associated with country style forcemeat today. Another character resulting from the time it was developed is that of being highly seasoned. Due to the virtual non - existence of refrigeration techniques or other preservation methods, the heavy seasoning covered both the flavor of the tainted meat and acted as a preservative for the forcemeat. The seasonings commonly used include onion, garlic, black pepper, juniper berries, bay leaf and nutmeg. Country style forcemeat is usually a combination of coarsely ground farce and a smooth ground farce so that chunks of meat are visible in the mass of the mixture.

Straight Method forcemeat is more refined, having a finer, less dense texture. As culinary preparations and equipment improved, the capability of producing a more refined style of forcemeat was possible. Here, any type of dominant meat can be used. It is normally, veal, duck, rabbit plus pork. White poultry and fish is rarely used here. Ideally pork fat especially jowl fat is used.

The finer lighter texture and more delicate seasoning of this forcemeat is indicative of the refinement of many culinary preparations as technological advances were made. It was no longer necessary to mask the flavors of the meats. It was possible to simply enhance it. The common flavors used are shallots , wine, brandy and all spice. Better grinding techniques meant that the meats were binding better on their own and additional binding was not required.

In some cases a panada can be used to achieve a lighter texture and color in the farce.

Gratin Style is the name given to the forcemeat that is obtained from pre cooked meats. This style is used extensively to make pates. In some cases the cooking will entail only lightly searing and browning of the meats(hence the term gratin), at other times, the meat may be completely cooked before grinding and pureeing . The contemporary interpretation of gratin style is an expansion of the definition of farce given by Escoffier. His definition refers to any forcemeat based on liver, needed to be pre cooked before grinding. Most types of meat can be used in gratin style forcemeats. However, as in the case of the straight method, poultry and fish is normally not use. Often, the liver of veal and pork are used. Pork back fat and jowl fat are also incorporated. The texture of this type of forcemeat is very fine and should be properly ground till smooth. The density of this type of farce is slightly lighter than a straight method due to the varying degree of binding power that is lost because of the pre cooking. Panada is avoided as it will soften the already delicate texture. To compensate the loss of binding power, extra eggs are added. A different flavor is achieved here as a result of the browning and pre cooking. A nutty flavor develops. Theresult is a very smooth, delicately flavored forcemeat.

Mousseline style is the fourth type of farce. The most distinctive characteristic of this method is the type of fat that is used in its preparation. The use of cream as the source of fat, combined with the processing of the components to an ultra fine consistency, results in an extremely light and smooth product. This product is in sharp contrast to that produced using the harder types of fat. Mousseline –style forcemeats are made using lean white or light meats and fish. Chicken, rabbit, shellfish, sole and trimmed lean pork fillet is ideal to use. Although a panada is not needed for additional binding for this type of forcemeat, one is occasionally added to achieve a lighter consistency. Due to the delicate nature of the meats and the cream, the seasoning to should be very delicate. Care must be taken not to overpower the flavors of the components of the forcemeat. Shallots, ground white pepper and white wine can be used.

Note: The term mousseline forcemeat is often improperly abbreviated as moussein everyday use. This is a source of much confusion. A mousse is a mixture of fully cooked and pureed basic ingredients bound with gelatin and fat and lightened with an aerator like egg white.

5/4/3 Emulsion Forcemeat is used extensively in making sausages like frankfurters, bologna and knockwurst. It I a commercial mixture and hardly ever used in a hotel kitchen. Its name is derived from the ratio of the components of the forcemeat: 5 parts of meat, 4 parts of fat and 3 parts of ice. A 5/4/3 emulsion forcemeat can be made with almost any kind of meat. Fish is not considered suitable for this kind of forcemeat. Pork jowl fat is the common fat used, The term emulsion automatically indicates the texture, which should be a perfectly smooth paste. Processing of the components of the forcemeat with ice, results in a very strong emulsion of the meat and the fat when it is cooked. The resulting blend has a moderate density. A variety of binders can be used to assist in the binding and water retention. Panada is not capable of providing the type of binding required. Therefore, non - fat milk powder is preferred. Sodium caseinate and phosphates can also be used. Since this is used commercially, the seasoning and flavoring will vary from one manufacturer to the other.

Anurag Singh Thakur

 

CHAPTER 18 : SAUSAGE

Sausage is any meat that has been comminuted and seasoned. Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means.


A simple definition of sausage would be ‘the coarse or finely comminuted meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured.’ In simplest terms, sausage is ground meat that has been salted for preservation and seasoned to taste. Sausage is one of the oldest forms of charcuterie, and is made almost all over the world in some form or the other. Many sausage recipes and concepts have brought fame to cities and their people. Frankfurters from Frankfurt in Germany, Weiner from Vienna in Austria and Bologna from the town of Bologna in Italy. are all very famous. There are over 1200 varieties world wide

Sausage consists of two parts:

- the casing
- the fillingTHE CASING

Casings are of vital importance in sausage making. Their primary function is that of a holder for the meat mixture. They also have a major effect on the mouth feel (if edible) and appearance. The variety of casings available is broad.
These include: natural, collagen, fibrous cellulose and protein lined fibrous cellulose. Some casings are edible and are meant to be eaten with the sausage. Other casings are non edible and are peeled away before eating.






NATURAL CASINGS:

These are made from the intestines of animals such as hogs, pigs, wild boar, cattle and sheep. The intestine is a very long organ and is ideal for a casing of the sausage. The intestines are flushed clean, especially from the inside and soaked in a solution of KMNO4 for a period of 2 hours at 10°C. Sinews, blood vessels and fat clinging to the insides of the casing must be removed. Natural casings should not be over handled as the may puncture. They should be refrigerated at all times. Natural casings are available in Australia, New Zealand, and South America where cattle are reared on a very large scale. Casings are a by-product of the meat industry that is what these countries specialize in.

Use of natural casings is considered by many professional sausage makers to have many advantages:
- They are semi porous and permit deeper smoke penetration.
- Natural casings absorb flavors and release fats better
- Generally, they hold their shape better and do not burst during cooking.
- Natural casings are edible and need not be peeled before eating.
- They have a natural color and have a better appearance.

Hogs casings are the most commonly used. Sheep casings are the highest quality available. Beef casings are also popular. Almost all casings are salted before they are packed. Natural casings need to be protected from extreme variations in temperature. The ideal storage temperature is 40-45°F



COLLAGEN CASINGS:
These are edible and are not synthetic casings. They are made from the hide of cattle. Collagen is obtained from the corium layer that is situated just under the skin of the animal. The fat, flesh and hair are removed from the hide and it is spit into two layers by special equipment. The hair side of the hide is used in the leather industry. The flesh side (corium) is used to make collagen casings. The material is first ground, and then swelled in an acidic medium. It is then sieved, filtered and finally extruded into casings.
The advantages of collagen casings are that they can be manufactured in the sizes that you require, both diameter and length. Their consistent diameter means that they are uniform and aid portion control. They are also stronger and are preferred while using machines in the commercial manufacture of sausages. They are ideal for smoking of sausages and require no special pre preparation and storage. Moreover, they are clean and sanitary.


FIBROUS CELLULOSE CASINGS

These are by - products of the food processing industry. Cellulose and fiber is extracted from the husk, skin, peels, pips and seeds of the fruit and vegetables during the processing stage. These are processed further to make casings. These types of casings are also referred to as peel-able cellulose. The fiber adds to the strength of the casing and enables them to handle high temperatures.



PROTEIN LINED FIBROUS CELLULOSE CASINGS

A protein lining is often added to the inside of the above type of casing. These casings are ideal for the dried sausages. The protein lining causes the casing to shrink as the meat is cooked or dried so that it retains the shape of the sausage. Used mainly for dry or semi-dry sausages, they come in a red color (salami) or clear. They need to be soaked in water before stuffing, as the protein tends to stiffen during storage. Sometimes, the casing needs to be soaked in vinegar or even liquid smoke. This makes it easier to peel off the casing when the finished product is sliced.

Besides these, there a some other types of casings that are also used in the sausage making industry. Plastic casings have recently become popular. They are cheaper, stronger and uniform in size. However, they need to be removed before the product is served. Caul fat, a membrane like lining of the stomach, is also used as a casing to make the flat sausages, crepinette. The membrane is networked like a spider web, with streaks of fat. Caul fat is ideal to wrap items of uneven sizes like the loukanika (patty like Greek sausage) and the crepinette.








THE FILLING

The filling of the sausage is made up of two parts:

- The meat component
- the non meat component

Meat Component:

A variety of meats are used in the sausage making industry. Each type provides a particular flavor, texture and color in the product.

Lean meats make up the largest proportion of the meat component providing the dominant character of the product. The color, flavor, texture and appearance of the product are determined by these meats. Pork is by far the most common and popular meat used in sausage making. Beef is also becoming popular of late, because of its excellent binding properties as well as its deep red color. Veal, lamb and poultry are also being used in certain products of late.

Pork fat adds to the taste, flavor and the texture of the forcemeat. Jowl fat is the most commonly used product in charcuterie. It is obtained from the cheek of the animal. Normally, not more than 30% of the forcemeat is fat.

Variety meats are the offal of the carcass and can be added into the forcemeat in the production of sausage. Variety meats used include heart, kidney, tripe, liver and tongue. These meats have a low binding power and if a lot of them are added into the forcemeat, you would require additional binders in the mixture.


NON MEAT COMPONENT:

Non meat ingredients are food item, which are added to the filling before stuffing. They enhance the flavor and the color, slow or prevent bacteria growth, act as a preservative and increase the volume and bulk of the mixture. There are six types of these additives: water, curing agents, curing accelerators, sensory enhancers, stability enhancers, and extenders and binders.

WATER is usually added to the sausage mixture during the blending stage. It improved the mixing and helps to extract the proteins from the meat. It is used in all sausage mixtures.

CURING AGENTS are necessary to inhibit the growth of bacteria (especially clostridium botulinum – an anaerobic bacteria which can cause death) and improve the shelf life. They also help to improve, fix and retain the color of the forcemeat. The two common curing agents are sodium nitrate and nitrite. Nitrite is used in cured, cooked or smoked products. Nitrate is used in dried sausages.

CURING ACCELERATORS such as ascorbic acid, sodium erythorbate and citric acid are used in cured, cooked and fermented products. As their name suggests, they speed up the curing process.

SENSORY ENHANCERS are a variety of items that are used to enhance the flavor, smell, color, feel and mouthfeel.

Salt is used in all sausage products for the enhancement of flavor and as an aid in the extraction of protein from the meats.

Sweeteners (both nutritive and non-nutritive) are often added to the forcemeat. Non nutritive sweeteners such as saccharin and sorbitol add sweetness and aid in peeling. Nutritive sweeteners such as cane or beet sugar, dextrose and corn syrup are also used.

Flavorings for sausage include spices, plant, vegetable and milk protein, yeast extract and even mustard flour. These add flavor, taste, increase the volume and act as binders. Colorings for sausage meat can be natural as well as artificial. Artificial colors are used a lot in sausage production. Chefs do not recommend these. Natural colors can be obtained from red peppers, saffron, turmeric and and caramel. These will add not only color but also flavor. The use of natural colors is recommended wherever possible.

Smoke, both natural and liquid smoke contribute to the taste and flavor of the product. Use of too much liquid smoke will tend to make he product bitter. Liquid smoke also tends to fade on storage.

Flavor enhancers are products, which bring out the flavor of the other ingredients, yet have no flavor of their own. The one most commonly used in the kitchen is MSG, mono sodium glutamate. This is a natural product but must be used sparingly. MSG and nucleotides and other flavor enhancers are often used in mass production of sausage but are not widely used or common.
Other sensory enhancers include bacterial cultures, enzymes, phosphates and acidulants. They serve a variety of purposes including flavoring, softening of the tissues, juice retention and are used only in the mass commercial production of sausages and not in the hotel kitchens.




STABILITY ENHANCERS are used in sausage making to protect the flavor of the product, to slow down mold growth and to extend and bind the product.

EXTENDERS AND BINDERS are usually either animal based, fermentation based and cereal grain based. Gelatin, stock and non – fat dry milk are the animal based ones used most often in the kitchen. Fermentation based extenders and binders involve the introduction of specified types of microorganisms into the forcemeat. As these grow, they create favorable changes in the sausage. Cereal grain based ones include oats, wheat, barley, corn and rye. These products are also used to extend the volume – this is often termed as the filler. These items are far more popular in the commercial mass production of sausage rather than in specialized kitchen preparations.








TYPES OF FILLINGS USED FOR SAUSAGES

There are primarily four types of fillings that are used in the production of sausages.

1. Coarse minced forcemeat – This forcemeat contains tender and lean meat as well as fat in the mixture. The ratio is normally 3 parts of meat to one part of fat. The mixture is coarsely ground and the proportion gives optimum quality. Only good grade of meat and fat is used, as the mixture is easily identifiable. Salami is a good example of this type of a filling.
2. Cutter pulverized forcemeat – All types of sausage containing finely ground forcemeat including frankfurters and cocktail sausages come under this group. 5 parts of meat and 3 parts of fat are the normal ratio. Second grades of meat can be utilized, as they are not identifiable, being ground into a fine mixture. Meats from older carcasses can also be used.
3. Combination forcemeats – are a mixture of the above two types. One part of coarse forcemeat and two parts of cutter pulverized forcemeat are normally use. Pepperoni and chippolatas are examples of sausages that use this type of a forcemeat. Both good and inferior quality of meat can be used. This makes it more commercially viable as well.
4. Chunky forcemeat – In this type of a filling, the meat and fat are left in chunks. Three parts of meat to 1 part of fat are used. This type of a filling is used for the spicy South American sausages like the chorizo, which have predominant Portuguese and Spanish influence. The meat and the fat are dried before the are filled into the casing.


Once the forcemeat is prepared, it is ready for filling into the casing. It may be done manually or, a sausage filler may be used. A sausage filler is a machine something like a mincing machine, which has a nozzle with changeable diameters. The rolled up casing is fitted onto the nozzle and the machine is started. The casing then un - rolls as it fills up. A stapling machine cum stapler then separates the sausages into links and seals the ends. Heat treatment is used in the sealing process.

Besides meat, which is the traditional filling, nowadays a host of other ingredients are also used. Poultry seafood, vegetables, lentils and soybean are being introduced.


There are five varieties of sausages that are available in the commercial market.
- Fresh sausage (e.g.: Brokwurst)
- Cooked sausage (Mortadella)
- Cooked-smoked sausage (Bologna, Frankfurters, Berliners)
- Uncooked-smoked sausage (Kielbasa – the Polish sausage, Mettwurst)
- Dry/semi dry sausage (Salami)



SOME FAMOUS SAUSAGES:


1. ANDOUILLETTE French sausage made of pork, tripe and calf mesentery.

2. BERLINER from Berlin, made of pork and beef, flavored with salt and
Sugar

3. BIERSCHENKEN a German sausage containing ham or ham fat + peppercorns and pistachio

4. BIERWURST a German beef and pork sausage flecked with fat and smoked.

5. BLACKPUDDING/BLOOD SAUSAGE there are many versions of this sausage or pudding, made out of pigs blood. The British one has oatmeal. The German version is called Blutwurst and the French one is known as Boudin Noir. The Spanish call it Morcilla, the Irish Drisheen and the Italians, Biroldo. They are usually sliced and sold.


6. BOCKWURST a delicately flavored, highly perishable German white sausage consisting of fresh pork and veal, chopped chives parsley, egg and milk.

7. BOLOGNA There are a number of versions of this popular Italian sausage. It usually has a mixture of smoked pork and beef. The English version is called Polony.

8. BOUDIN BLANC unlike boudin noir, this is a fresh sausage, made of pork, eggs, cream and seasoning


9. BRATWURST a German sausage made of minced pork / veal and spiced.

10. BUTIFARA a Spanish pork sausage flavored with garlic and spices – comes from the Catalonian region of Spain.

11. Cambridge an English sausage made from pork and flavored with herbs and spices.

12. CERVELAT the name originated from the Latin word for brains. Nowadays it contains pork and is seasoned with garlic

13. CHORIZO is a Spanish and South American spicy sausage made of pork and uses small casings. Some Chorizos are fresh but others are dried or smoked. Longaniza is a Portuguese version.

14. CREPINETTE a general term for a small minced meat sausage – some contain lamb; others pork. They are coated with breadcrumbs and fried.

15. CUMBERLAND SAUSAGE an English sausage made of coarsely minced pork with pepper.

16. EXTRAWURST a lightly smoked beef/pork sausage from Germany.

17. FRANKFURTER an ancestor of the ubiquitous hot dog, it is made of lean pork and is very finely ground. Vienna sausage is a small cocktail frankfurter

18. HAGGIS is a Scottish sausage served on festive occasions. It is mad from the offal of sheep and oats. It is stuffed into the inner lining of the stomach- the thymus and needs prolonged slow cooking.

19. KABANOS is a Polish sausage made out of minced pork.

20. KALBWURST a German veal sausage, flavored with pistachio nuts.

21. KATENRAUSCHWURST German sausage made of smoked pork, dark skinned and firm.

22. KNOBLAUCHWURST a German garlic sausage.

23. KOLBASA/KIELBASA the first the Russian version and the second, the Polish. Both words men sausage. Made with beef and pork.

24. LAP CHEONG a Chinese sausage of chopped pork, soy, cereal and paprika.

25. LIVERWURST/LEBERWURST a German liver sausage of which there are many kinds. Made of pork and pork or veal liver and may even contain truffle.

26. MERGUEZ a spiced sausage from North Africa made from goat or mutton flavored with chili and cumin.

27. METTWURST a German spreading sausage of pork or beef.

28. MORTADELLA a bland Italian sausage from Bologna, made of pork and flavored with pepper, pistachio or coriander. Ready to eat, it is served sliced

29. OXFORD SAUSAGE an English sausage containing veal, pork, beef suet, herbs and spices.

30. PEPPERONI an Italian sausage made of pork and beef.

31. SALAMI there is a vast range of salami sausage available. These include: Birnenformige, Edel, Land and Netz from Germany Alesandre, Calabrese, Cotto, Felinetti, Genoa, Napoli,Milano, Easter Nola,andToscana from Italy Arles from France. There are varieties from America, Holland, Denmark and Hungary as well. All are made of uncooked meat, which may be pork, beef or a mixture of the two and variously flavored. Salami may be air dried or smoked or both. It is ready to eat, thinly sliced and eaten cold. However, chopped and sliced salami finds its way into many Italian dishes. Salamini are smaller versions of the usually large Salami. Kosher salami is made out of only beef and flavored with garlic, mustard, juniper and coriander.

32. SALSICCIE is an Italian sausage very often home made and flavored with garlic and peppercorn.

33. SAUCISSON are large French sausage, air dried or smoked. Some are coated with dried herbs.

34. STRASSBURGER a liver and veal sausage containing pistachio nuts.

35. TEEWURST is like mettwurst- a spreading sausage. Made of pork or pork and beef. Spiced and lightly smoked.

36. TOULOUSE SAUSAGE from Toulouse in France made of pork and pork fat flavored with pepper and sugar. It is an essential ingredient of several French recipes especially the cassoulet of Toulouse

37. WIESSWURST a mildly spiced German sausage made of pork and veal.

38. WHITE PUDDING or Boudin Blanc – it is made of white meats and will include pork, cream, eggs and spices. Eaten hot.

39. ZAMPONE an Italian sausage from Modena, where the meat is stuffed into the skin of the leg of pig trotters.

40. ZUNGENWURST a large German smoked sausage made of pork fat, pork tongue and sometimes liver and blood


Anurag Singh Thakur

 

Notes - Pate and Terrine

 

PATE AND TERRINE

 

PATE:

The term pate refers to forcemeat baked in a crust, usually in a rectangular mould, something like a loaf tin. In French it is called pate en croute. Simply defined, a pate is a paste of finely chopped or pounded or pureed seasoned meat, which generally is liver. There are a few classical dishes like the pate campagne from France that is not baked and really should be referred to as terrines.

Among the wide variety of ingredients used in the making of a pate are liver, a variety of meats, truffle and of course seasoning. Goose and duck liver, bring a characteristic flavor to the pate. Chicken livers are the most common these days but sheep and calf liver are often used as well. Truffle will make the pate special. Pates can be prepared in advance, stored and then used as and when required. The meats used in a pate are first marinated and at times pre cooked. The livers must be handled carefully and the gall bladder, veins and blood clots if any must be removed. Ideally, the livers must be soaked in milk for 24 hours (refrigerated). They are then drained and seasoned. Sometimes, a small quantity of bread crumbs is added to the farce to lighten the mixture. Non fat dry milk (powder) could also be used. It adds a creamy texture to the mixture. A meat glaze or aspic could also be substituted as a binder and will contribute a rich gelatinous quality to the farce. For that extra fragrance, a small quantity of wine or brandy could be added at the last minute before combining and processing.

For the crust, a dough must be prepared and the following recipe has proved to be good

PATE DOUGH:

Flour1 kg

Butter150 gm

Margarine200 gm

Baking powder 15 gm

Water250 ml (approx.)

Vinegar25 ml

Eggs3

Salt2 tsp

Sift the flour and the baking powder.

Rub the shortening and the butter into the flour

Combine and add the remaining ingredients into the flour.

Mix until the dough is formed and knead till smooth.

Shape the dough into a flat rectangle. Refrigerate overnight.

Note: pate dough can also be made out of yeast and brioche dough

Assembling the pate:

Lightly oil the mould.

Roll the dough and line the mould leaving an overhang on the four sides.

Carefully press the dough into the corners of the mould.

Refrigerate the lined mould for at least an hour.

Fill the mould with the prepared farce ½ inch short of the top edge.

(the forcemeat should be placed in the mould in several layers. Use a palette knife to press into place. This will reduce the risk of air pockets in the finished product. There may be a central or dispersed garnish)

Fold the overhanging dough over the top of the mould and the seal.

Carefully cut two small holes from the top and provide chimneys for the excess steam to escape during the cooking.

Cooking the Pate:

The cooking takes place in two stages

Browning stage:Cover the surface with foil and place the mould in a pre heated 475°F oven for approximately 10 minutes. Remove from the oven and allow to rest for 15 minutes. The surface should show hints of brown.

Cooking stage:Uncover the pate and lightly egg wash the top of the pate

Place in a pre heated 375°F oven until an internal temperature of 170°F has been reached. Temperature can be taken through the chimney. Make sure the thermometer reaches the center of the pate.

Finishing the Pate:

The pate is not complete when removed from the oven. It must now be filled with aspic. First, allow the pate to cool to room temperature. This will allow for the fat and the juices to be re absorbed into the meat. Through the chimneys, carefully pour in good quality aspic. The aspic will slowly be absorbed into the meat and will fill the sides (where the meat has shrunk), and any crevice and air pockets that might have formed. Allow the pate to chill overnight before removal andslicing.

TERRINE

Terrines are the closet cousins of the pate. The terrine vessel is an oblongearthern ware mould. As mentioned earlier, this was the original vessel that was use and this is how terrine got its name.However, nowadays, enamel, cast iron, clay, porcelain and china vessels are common. Since the terrine takes its name from the vessel and not the mixture used, the variety of types is limitless. The forcemeat used in a terrine is usually uncooked and is slightly coarser compared to a pate. Various force Meats can be used and layered one over the other. Care should be taken that the variety of forcemeats used complement each other. The binding used in a forcemeat for a terrine is normally eggs or gelatin.

Pre preparation of a Terrine:

The forcemeat for the terrine must first be prepared. This may be more than one type and can be layered. The garnish which can be chopped herbs is also prepared. Line the mold with strips of pork fat or bacon.

Assembling the Terrine:

Fill the terrine half full and ensure that there are no air pockets. If a central garnish is being used, place this in the middle and top with the other half of the forcemeat. If several types of forcemeat are being used, then layer them one over the other. Top with additional layers of pork fat or streaky bacon. The fat/bacon keeps the terrine moist during the ensuing cooking process. Small bunches of fresh herbs may also be placed on the top of the terrine.Bayleaf, rosemary and thyme are ideal for this purpose.

Cooking the Terrine:

Assemble a water bath to cook the terrine. A wire rack can be placed at the bottom of the pan on which the mould can rest. Place in a preheated 325°F oven. The temperature of the water should be 190°f before placing in the oven. The water should come upto ½ inch below the level of the forcemeat in the mould.

The temperature of the water should be maintained at 170-175°F throughout the cooking process. The terrine is done when the internal temperature reaches 140°F. remove from the water bath and cool at room temperature for 30 minutes.

Pressing Terrines:

A cooked terrine is pressed or weighted after it is cooked. This involves placing a weight on the surface of the terrine. A metal plate that fits into the top of the terrine is placed on top and a medium weight is placed on the plate. This is then refrigerated overnight. It helps to compact the terrine and thereby improve the texture and facilitates easy slicing of the terrine.

Storing Pates and Terrines:

Refrigerate meat pates and terrines to ripen their flavor. Covered and refrigerated, they will keep for a week. Terrines will actually keep much longer if a layer of melted fat/butter is poured over the surface. Avoid the freezing of meat pates and terrines. It alters the texture of the meat and also the pastry. Well-chilled pates and terrines will slice the best. However, they taste best closer to room temperature. After slicing, allow to stand a while. This allows the subtleties of the flavor to emerge.

Serving Pates and Terrines:

Pate in pastry is sliced and served as a starter along with a plate salad.

Terrine can be served sliced or scooped out with a spoon. Terrines and pates can both be featured on a cold buffet presentation.

AFRICAINE

In the African style, as practiced byFrench chefs. dishes

that bear this title must convey the style of foods consumed

in the vast continent of North, West, Central and East

Africa, and the Union of South Africa. It was however

indiscriminately applied by the French chefs to dishes during

the reign of Napoleon III when Meyerbeer’s opera L’Africaine

enjoyed great popularity .The principal ingredients used as

garnish, giving dishes the right to bear this title are:-

chicken, mushroom, tomatoes, eggplant,

Curried and spiced foods; dishes garnished with savoury rice

or flavoured with garlic or pimento and groundnuts. Coconut

and pistachio nuts find their way in the sweet course.

AILERONS

Wing tips of chicken. Foods garnished with small wingsof

poultry or fins of fish of certain types of fish.

Eg .Consommé ‘Ailerons’

Chicken consommé garnished with stuffed chicken wings and

cooked rice.

AIOLI

A Provencal olive oil cum garlic sauce. In Provençe the

Aioli is the name of the dish itself whether it be fish,

Vegetables or snails when served with this cold sauce.

Sauce: Garlic flavoured mayonnaise sauce with hard boiled

eggs addedsprinkled with cayenne.

ALASKA

Formerly called Russian America, it is a territory of the United

States of America.

i) Sole Alaska – poached whole sole in white wine, half

coated with a pink shrimp sauce and the other half with

white wine sauce (made with fish liquor) garnished with poached

oysters and noisette potatoes.

ii) Baked Alaska is Americas favourite dessert .It is frozen

vanilla ice cream placed on a sponge cake base covered

quickly with Meringue and baked in a hot oven to brown the

meringue immediately

iii) Cantaloupe Alaska –cut cantaloupes into 2, fill with

ice cream, topped with meringue and browned.

ALEXANDRA

Was the consort (the queen) of Edward VII, a king of Great

Britain and Ireland in whose honour many dishes were named.

Indicates inclusion of asparagus tips.

i) Consommé Alexandra.Chicken consommé thickened with

tapioca, garnished with shredded chicken, lettuce and

asparagus tips.

ii) Chicken Sauté Alexandra:- Cook the

chicken breasts in butter, mask with thin soubise sauce

reduced with cream, and garnish with asparagus tips.

ALLEMANDE

In the German style, dishes garnished with sauerkraut or

pickled pork or smoked sausages.

i) Consommé: Allemande: Beef Consommé flavored with juniper berries thickened with tapioca flour garnished with julienne of

red cabbage and slices of smoked sausages.

ii) Salad: Allemande: slices of apple, new potatoes, beetroot, mixed with smoked herrings fillets and gherkins sprinkled with chopped parsley and vinaigrette dressing.

AMBASSADRICE

Literally means the wife of the Ambassador.

i) Sole: Crayfish encased in rolled fillets of sole,

poached and served with sauce Normande.

ii) Pudding: a rich custard flavored with kirsch with a layer of strawberries,

served with strained strawberry jamflavored with kirsch.

AMERICAINE

In the American style as practiced by the French chefs.

A garnish for fish :slices of lobster tail and truffles.

Sauce: Tomato sauce enriched with cream, blended with pounded

Coral butter and tail meat. Reduce with rich fish stock.

Bombe: Ice cream bombe mould, lined with strawberry ice cream

flavored with grenadine, alternated with pistachio ice cream

Salad: Sliced potatoes, tomatoes, celery, rings of onions and

sliced hard boiled eggs with a French dressing.

ANDALOUSE

In the Andalusian style.A Spanish province.

Chicken Consommé: garnished with diced tomatoes, cucumber and cooked vermicelli.

A cold sauce: Mayonnaise + tomato puree mixed

with brunoise of capsicum.

ANGLAISE

In the English style as prepared by the French chefs. It indicates a “plainly/simply prepared” dish.

Garniture for Chicken: mixed vegetable (carrots, french beans, turnips,

potatoes, cauliflower) cooked in salted water

Côtelette de veau:Grilled breaded cutlets garnished with

par boiled potatoes fried in butter.

ANNA

The first name of Anna Amelia, Duchess of Saxony, born 24^th

October 1739, chiefly applied to a certain manner of cooking

potatoes invented by ChefDugleré who was Chef at Café D’

anglaise in Paris, in pre -war days.

Potatoes: peeled, sliced thinly, arranged in a shallow mould

With melted butter and seasoning. Baked in the oven to golden yellow color.

ARGENTUIL

Name of a district in France, famous for its asparagus.

Potage: Asparagus soup thickened with rice and garnished with

asparagus points.

Chicken: large flat fillet, poached and coated with supreme

sauce to which asparagus puree has been added .

AU BLEU

Meats/Fish cooked fresh and simply,

Truite au bleu: Trout brought to the kitchen alive and stunned and gutted just before cooking in water and white wine.Flavored with herbs and vinegar served with parsley potatoes, hollandaise sauce or melted butter.

AURORE

Dawn - Break of day. The Roman Goddess of Dawn - Aurore.

Consommé of veal stock with tomato puree added, garnished

with diced chicken.

Sauce: Bechamel sauce flavored with tarragon and lightly

colored with tomato puree or lobster butter in case of fish.

Oeufs: Julienne of hard boiled eggs in allemande sauce with grated

Cheese and browned under the salamander

Fruits: Cold dessert, made from fruits in season on strawberry

ice cream with a Zabaione (sabayon) sauce flavored with Curacco.

BABA

Turkish for father.It is generally acknowledged that the

invention of the cake Baba au rhum belongs to the King

Stanislaus of Russia.The king used to read the tales of a

100nights and has named this after his favourite hero - Alibaba.

Baba au Rhum: A light yeast doughbatter, sweetened and

enriched with butter and eggs. While still hot, it is dipped in

hot sugar syrup, strongly flavoured with rum, whipped cream

is piped on top of the cake.

Baba au kirsch as above using kirsch instead of rum.

BATAILLE

Brittle, fight, battle array or Batailey – a chateau of the

Bordeaux region

Potatoes: cut in ½” square and deep fried in fat.

BATTENBURG

The name of a family of German counts which died out about 1314.

The title was revived in 1851.

Batterburg cake: A lattice pattern of pink, yellow and chocolate

Genoise cake encased in rich almond paste.

BAVOROISE

A Bavarian cream, Bavarian style.

Example of Bavarian creams: Flavoured custard using double the volume of ceam (in relation to milk)

Sauce: Rich hollandaise sauce flavored with cray fish puree and paprika.

BAYONNAISE

The city in Spain was famous for its ham and pork and products.

It is said mayonnaise was first spelled bayonnaise, and Spain claims

mayonnaise as one of her culinary creations.

Canapé: a circle of rye toast heaped with minced ham.

Poulet sauté: young chicken fried with chopped ham,

stewed in brown sauce and served with boiled rice.

BEARNAISE

From the province of Bearn in the French Pyrenees.

Sauce: Bearnaise is named by the chef of Henry IV

at St. Germain who first introduced this sauce .Yolks of eggs

warmed in double boiler, with chopped shallots and herbs, with butter

added piece by piece until the sauce is as thick as mayonnaise,

lemon juice and cayenne pepper added.

Chauteaubriand: Double fillet of beef, brushed with olive oil,

broiled, garnished, with watercress and served with sauce bearnaise.

BECHAMEL

Marquis de Bechamel, a courtier in the service of the king

Louis XIV said to have invented Bechamel sauce.

Lobster: diced and mixed with béchamel returned to shell and baked.

Sauce: Rich creamy white sauce made of flour and butter roux and milk, seasoned with salt, pepper, mace and bay leaf.

Artichokes: boiled artichokes served with béchamel sauce.

BELLE HELENE

Presumably named for the opera, ‘Belle Helene’ by Offenbach

and produced 1864.

Tournedos de boeuf: small fillets of, grilled and garnished with

straw potatoes, watercress and artichoke bottoms filled with

sauce bearnaise

Desserts: fresh fruits like pears, peaches stewed in vanilla

flavored sugar syrup. When cold placed on ice cream and

covered with rich glossy chocolate sauce garnished with

whipped cream and nuts.

BEL PAESE

A rich creamy cheese of Italian origin having a mild flavor,

weighing 2-3lbs each.

BERCY

It is a suburb and market of Paris

Potage: Puree of spring turnips thickened with cream and egg yolk.

Sauce: Thin, meat glaze with chopped shallots reduced in white wine and enriched with fresh butter, lemon juice and chopped parsley

Sole: Rolled fillets of fish, cooked under cover in butter with chopped shallots, mushroom liquor, white wine and chopped parsley masked with bercy sauce.

BIGARDE

A bitter Seville orange from Spain.

Canard sauvage: wild duck served with orange salad and sauce bigarde.

Sauce: Gravy from duck, reduced with fine shreds of orange and flavoured with orange juice and little red currant jelly.

BOLOGNAISE

In the style of Bologna, a city in Italy famous for its

Bolognaise sausages.

Spaghetti: cooked in salted water, strained combined with

diced/minced beef tossed in butter with minced onions

moistened with veal stock, flavored with garlic and tomato.

BONNE FEMME

(Good Woman) - Housewife style.

Potage; Thick white bean and chicken soup with julienne of

vegetables (leeks, sorrel, carrots and turnips)

Sauce: creamy white sauce made with finely chopped mushrooms

and shallots, blended with butter, seasoned and thickened with

cream and egg yolk and flavored with white wine.

Sole: Poached fillets of sole, cooked with chopped shallots,

mushroom, parsley, fish stock and white wine. Masked with fish veloute and browned.

Poulet sauté: young chicken sautéed with rich gravy reduced with

white wine, garnished with diced bacon and button onions.

BORDELAISE(ala)

In the style of the city of Bordeaux.

Sauce: Rich brown sauce, reduced with red wine and chopped

shallots, tarragon, and parsley.

BOUDIN NOIR

Traditional grilled, blood sausage for the festivities

on Christmas Eve in Germany (Alsace).

BOUILLIABAISSE

A Provencal word indicates to boil and then stop.

Bouillabaise - A Mediterranean fish stew of several kinds of

fish cut in to small pieces and tossed in oil with chopped herbs

and onions moistened with white wine seasoned with saffron,

tomatoes and garlic,garnished with chopped parsley. Very

popular with fishermen on the water front in Marseillaisewho

prepare this for a late breakfast with the leftovers of morning sale

BOUILLON(Stock)

Broth, principally of beef

BOUQUETIERE(ALA)

In the manner of flower girls, usually a garnish consisting

Of small fine vegetables dressed in small heaps around the meat

BOURBON

Name of a family of French Rulers.

Consomme: Chicken consommé thickened with tapioca garnished

with truffles cut into fancy shapes (hearts, diamonds, crescent etc)

and finely chopped chervil.

BOURGUIGNONNE

Burgundy style: As a rule dishes in the preparation of which

burgundy wine is added

Sauce Espagnole: Sauce flavored with finely minced shallots,

Thyme, parsley, tarragon and mace. Burgundy wine is usually

added.

Garniture for joint (roasts) – Button mushrooms and onions

tossed in butter with small dices of lean bacon and burgundy wine.

BRESSANE

Style of Bresse the French Provencal District famous for its fattened chicken. Poulardes des Bresse.

Crème: cream of pumpkin soup, garnished with mezzanelli

(italian pasta) and enriched with cream.

BRILLAT- SAVARIN

Noted French gastronome and author of French works, chiefly

famous for his book “La Physiologie du Gout” (the physiology

of taste). The well known light, spongy yeast cake made in

ring form is named after him.

BRUNOISE

Brunoy a district in France celebrated for its spring vegetables finely

Diced cooked root vegetables for a consommé garnish.

Consommé: a rich beef consommé garnished with small diced carrots, Leeks, onion, turnip and celery, all browned in a little butter cooked in consommé.

CARDINAL

The highest dignitary in the Roman Catholic Church, after the pope.

As a cardinal wears a distinctive scarlet dress and a scarlet cap, the kitchen term stands for any dish of that color .Usually lobster coral plays an important part in fish dishes.

Consommé: Chicken consomméflavoredwith tomato puree garnished with finely cut julienne of vegetable strips of truffles and lobster dumplings.

Lobster: Cubed lobster mixture mixed with Sauce Americaine and filled in lobster shells, sprinkled with cheese and breadcrumbs and browned in the oven.

Sauce: rich, white fish sauce blended with pounded lobster coral to give it a correct colour, flavored with essence of anchovies and with tarragon.

Garniture for fish: diced lobster, truffle, shrimps or prawn and cardinal sauce.

Dessert: Strawberries, peaches or pears poached in syrup and dressed on strawberry or raspberry ice cream with raspberry or strawberry sauce and sprinkled with sliced roasted almonds and little pistachio nuts.

CAREME

Antoine Careme (1784-1833) Chef to King George IV and later the Austrian emperor Francis II and the Russian Czar, Alexander I and author of many culinary works. Many dishes are named after this most famous chef.

CARMEN

a) Carmen Sylva was the nom de plume of Elizabeth, Queen of Romania, born 29th December 1843.

b) Star role in the opera of the same name by Bizet which was first produced in Paris at the Opera Comedie on 3^rd March 1875

Consommé-- clear beef consommé well colored with tomato puree garnished with star shapes of pimento, boiled rice and chervil.

CHARLOTTE

Charlotte mould (tall, straight sided mould) lined with over lapping wafer biscuits

and filled with strawberry or raspberry cream, mixed with a little gelatin and cream.

CELESTINE

The Celestines were recognized as a branch of the Benedictines. Celestine being a monk so named after Pope Celesten. Several dishes bear this name and are of an exquisite character.St.Celestine is commemorated on 6^th April each year.

Consommé .Clear broth garnished with shredded pancakes and chopped herbs.

CHANTILLY

CHANTILLY

City and district of France, famous for its rich cream and fine green peas.

Sauce: (a) Hot, rich béchamel sauce blended with lightly whipped cream.

(b)Cold mayonnaise sauce blend with whipped cream flavored with lemon juice.

CHARCUTIERE

In the manner of Pork butcher’s style.

Sauce: Demi glaze mixed with chopped shallots, julienne of gherkins reduced with white wine, lemon juice, sugar and with parsley and mustard to finish.

CHARTREUSE

The convent, known as La Grande Chartreuse near Grenoble, France, former seat of the Carthusian monks. These monks who were strict vegetarians invented a vegetable composition (liqueur) usually made and cooked in moulds in a very elaborate way. When the monks were driven from France, they settled in Spain. From then, all manner of dishes were given this title including Chartreuse of meat, game, and poultry. Strictly speaking alldishes bearing the nameChartreuse should have avegetable liqueurIt is asweet liqueur made in Voirens in France,until themonks were turned out and now made in Spain .The secret of therecipe is closely guarded .

Colours: Yellow and Green.

CHASSEUR

A Chaser, a hunter, hunter’s style from the famous chasseurs of Light Infantry or cavalry regiments who hunted for their food in the forest or on mountain heights.

Consommé: a rich clear game soup garnished with game quenelles made from as many varieties of game as possible.

Sauce: Minced shallots and mushrooms sautéed and reduced with white wine and demi glaze, chopped parsley.

Poulet sauté : chicken sauté and finished in a casserolein the oven with tomatoes, brown chicken sauce, sliced mushrooms, chopped shallots and sprinkled with choppedparsley.

CHATEAU

Castle, feudal fortress, stronghold; also wine growing establishments with vineyards.

Chateau potatoes are quartered potatoes with all sharp corners rounded off and cooked for a few minutes in butter in a sauce pan and then roasted in an oven used extensively to garnish roast meats.

CHATEAUBRIAND

Vicomte Francois Auguste Chateaubriand was born at St. Malo on 14.9.1763 died 4thjuly 1848. French author and a great gourmet. The favorite dish of a double fillet steak or the head of the tenderloin, is named after him. Chef Montmireil (chef to Vicomte de Chateaubriand) formed a pocket in a thick tenderloin steak to stuff it with chopped shallots and bone marrow. English cooks would sandwich their rump steaks with sliced shallots .The double fillet of beef is now served in so many different ways. The original Chateubriand as invented by ChefMontmireilwas slit andfilled with chopped shallotstossed in a panwith bone marrowto whichwas added meat glazechopped chives,seasoned with cayenne and salt.

Sauce: Rich brown sauce made with well reduced stock to half glaze enriched with butter and flavored with lemon juice, red currant jelly, cayenne pepper and chopped parsley.

CHAUD –FROID

It is considered that the prototype ofchaud-froid wasfirst introduced bythe Marquis de Chaufroix, who called for the cold bird to be brought back to the tablein its congealed sauce and approved of it in that state.

Sauce (white): This is a masking sauce made with well reduced veloute blended with sufficient dissolved gelatin or aspic to set the sauce when cold.

Sauce (brown) well reduced brown meat or game sauce treated as above .Also available in red (tomato), green (spinach).

CHIFFONADE

Chiffon means rag .Literally vegetables in rags –long shreds of vegetables.

Leafy vegetables such as cress, lettuce and spinach

Consommé-clarified soup, garnished with finely shredded lettuce leaves spring onion heads and other such vegetables, seasoned with mint leaves and tarragon.

CLAREMONT

Consommé –clear beef consommé garnished with fried onion rings and custard royale.

COCK-A-LEEKIE

Large quantities ofthis famous Scottish soupwere consumed at theBurns centenary festival at theCrystalPalace, Sydenham in 1859. It is hard to trace the origin of this soup .Some say it originated from the days of cock fighting, thedefeated cock being thrown in the pot,with leeks to give added flavor .This soup was then handed around with parts ofthe bird,to thespectators. .Another version is thatin olden times whenthe cock had passed its youth,the last purpose it servedwas thefeast of“ The Cock ALeekie”.However it was andstill is a grand dish .This soup is also claimed to be fromWales whose emblem is the leek.

COLBERT

Two famous dishes Sole a la Colbert and Consommé a la Colbert are in constant demand .The sole is named after Charles Colbert De Croissy, famous French diplomat while the delicious soup is named after Jean Baptiste Colbert, a statesman of France in the reign of Louis XIV. The consommé is distinguishedby being garnished with poached eggswhilethe sole is noted for itsstuffingof Maitre d’ hotelbutter being placed insidebefore being sentto the table.

Colbert butter: Maitre d’hotel butter mixed with a little meat glaze and chopped tarragon/parsley.

Colbert sauce: Rich thin brown sauce and finely chopped herbs and lemon juice.

Consommé: Clear beef soup garnished with lightly poached egg.

Sole: Whole sole carefully opened along centre and backbone removed .Egg washed, crumbed and fried, stuff space with Colbert butter.

CHORON

Alexander Etienne Choron, born at Caen, France on 21^st October 1771, died in Paris 29th June 1834.

A French composer whose name is often confused with Chorin or Chiron.

Sauce Choron: Bearnaise sauce blended with a good concentrate of tomato puree.

CONDE

1)Name of some twenty villages in France.

2)Also an old French Family, Prince Louis de Conde.

Dessert fruits likeapricots,pineapple, peaches or pears, poached insyrup, and dressed on a bed of creamed rice,coated with an appropriate fruit sauceand decorated with preservedcherries and angelica andserved hot or cold .

CRECY

Was the site of an important battle fought by Napoleon.

City and district of France, use of carrots

Puree: of young carrots thickened with barley.

Consommé: rich beef consommé garnished with julienne of carrots.

CIDER

Juice of Apple both fermented and unfermented. The flavor and general quality of all types of cider depends on fruit and skin used in preparation. Hard cider is that which has been fermented until the sugars have changed to alcohol. It is a fermented drink with an apple base; it is refreshing and less alcoholic than wine.

Special apples are used–sweet acid and tart . A good syrup is made with 1/3 sweet and 2/3 sour and acidic apples.

CLARET

The name of fine red wines from Bordeaux .The excellence of claret and the reason why it may rightly claim precedence over all other red wines is that it is harmonious and natural of all.

DAME BLANCHE

1.French white Bordeaux wine

2.“White Lady” - A comic Opera.

3.Dame is the English legal designation, of the wife or the widow of a baronet.

Only dishes white in color should bear this name.

Bombe - lined outside with vanilla ice cream and inside filled with almond paste garnished with whipped vanilla cream and spun sugar.

Consommé: chicken consommé garnished with diced chicken breast and almond flavored royale

Crème – chicken veloute garnished with sago and diced chicken breast.EDRMENTED .

s

icaserved hot or cold .

ted appropriate fruit sauce ff space wi

DAUBE

Ancient term for a Provencal dish of braised meat or poultry.

A ‘pot roast’ or a meat stews, braised en daube, that is, in a stew pot, more or less hermetically sealed.

The old way was to seal the edges of lid of the pot with stiff dough of flour and water which when baked was discarded.

Daubiere: A special saucepan in which meat en daube is cooked.

DAUPHINE

The part of Francewhich comprised the duchy of the kings eldest son whenFrancewasa kingdom, especiallyunder the Valoisand BourbonFamilies.

Consommé: Chicken consommé with a garnish of asparagus tips, tarragon leaves and royale cut in fancy shapes.

Potatoes:Duchesse potatoes mixture mixed choux paste, shaped in walnut size balls and deep fried.

DAUPHINOISE

Foods sprinkled with grated Swiss cheese and butter and baked brown.

DIABLE,ALA

Devil – devilled, a slightly spiced dish, sharp highly seasoned and accompanied with sauce diable

Diablotins: Small Dumplings, strongly spiced mixture with grated cheese, broiled / browned under grill. Used as an appetizer or soup garnish.

Sauce: Chopped shallots sauté, reduce in vinegar, plus demi glaze, red wine,Worcestershire sauce and cayenne pepper.

DIANA

Roman goddess of the moon and of hunting, identified with bows and arrows and crescents. Any game preparation garnished with crescent shaped croutons.

DIEPPOISE

In the style of Dieppe, a coastal city of northern France, seafood style.

Crème: Rich fish veloute, garnished with shrimp tails, mussels, sliced mushroomsfinished with cream.

Garnish: Shrimp tails, mussels and mushrooms rich fish veloute sauce.

66. FORESTIERE

PouletsautéForestiere: chicken jointed and sautéedin butter, add sliced mushrooms, diced shallotsand swill thepan with white wineandwell reducedmeat glaze; coat withthe sauceand garnish with rollsof grilled baconand parmentier potatoes.

ALAFRANCAISE

French style – term applied to a number of French dishescooked and prepared in a simple manner and chiefly denotes a style of the district in which the chef or cook originally lived.

a) Sole a la Francaise:wholeor filleted sole dipped in milk and flour, fried and served with tomatoand anchovy sauce.

b) Cotelettes d’agneau a la francaise- breaded lamb cutlets, fried in butter garnished with mixed garden vegetables and sauce Madeira.

FRANCE

The art of FrenchHospitality was introducedin France by Catherine de Mediciduring the early16^th century .This art wassoondevelopedby theFrenchcookswhose imaginativeand creative abilitybrought someimprovementsupon theItaliansheavier wayof preparing dishes. Most of the French dishes bore the name of some saint, some mythical God or some Italian event or celebrity and these show marked evidence of having been created in some other country other than France. Gradually even actresses, actors, singers and poets have all been honored by great French chefs.Dame NellyMelba has her name perpetuated for all times by that still popular dish - Peach Melba.

GARIBALDI

Famous Italian patriot born inNice, 4^th July1807, died at Capeira , 2^nd June 1882

GuisieppeGaribaldian Italiangeneralof worldwarI,born in Melbourne , 29^th July1879. Grandson of the Italian patriot.

Consomme Garibaldi –chicken consomméthickened with cooked spaghetti and garnished with chives cut julienne style. Serve grated cheese separately.

Sauce Garibaldi- A rich brown sauce flavored with garlic, curry, capers, mustard and anchovy paste -served with fish or meat.

GENOISE

Pertaining to the Italian city of Genoa.In the style ofGenoa as practiced by the French cooks.It was the name of a sauce served only with fish coatedincourtbouillon. In confectionery,cakes made from a genoisemixture are called “GenoiseSponge”

GREEK

Greek pertainingto the Greek styleaspracticed by thefish cooks, dishes a la grecqueshould be of Greek originin themethodof preparationbut in practice thisisseldom the casethough itsometimeshappens thata dish calleda lagrecqueona restaurant menu isof Greek origin. More often the name is given todishesof French origin

Potagea laGrecque – puree ofpeascookedin muttonbrothgarnished withvegetables cut julienne style.

GERMANY

Manyfavorite foodsare of German originspeciallyFrankfurters and Hamburgers .The Germans are fond of cookingmany foodssweet and sour;acombination offruit, sugar, and spices. Lemon and raisins often give thedesired sweet and sour flavor .

German cooks are meticulous and often follow theirownmethods in preparingand cooking traditionaldishes of their country .To Germany, we owea wayoftreatingvegetables (especially cabbage) which makes them palatable and tasty.

GLOUCESTER

1. Name of a long line of Earls and Dukesdating back to 1121.Itwould be correctto feature dishes so namedon the birthday of the present duke.

2.A port cityand country town -Gloucestershire, England .

Sauce Gloucester: mayonnaise sauce mixed with sour cream, chopped tarragonandflavored withchilly vinegar, mustard .

Gloucester Royal Pie- This was a pie made in olden times of Lampreys.

These pies were richly decorated with gilded ornaments and often with bannersbearing theGloucestercourt of arms .

GRIMALDI

GiovanniFrancesco,Italianarchitectpainterandengraver,born at Bolgna, 18^th September 1606.

JosephGrimaldi,noted actor born 18^th December 1779

Consomme Grimaldi- clear beef broth flavoured with tomato and garnished with celeriac cut juliennestyle.

SoleGrimaldi - rolled or folded fillets,poached anddressedin acasseroleon a bedof cooked spaghetticoated with Nantuasauceand toppedwith sliced truffle.

HAGGIS

Haggis can be regarded as thenational dish of Scotland. When this dish is served at certainlargebanquetsin Scotland,it isaccompanied by anescort of piperswhilepaying homage to their national poet,Robert Burns.The Scotshave Haggisserved and presented with due pompand ceremony .It is carried in to the room by a servantwho is proceededby a piperand it iscustomaryto drink whisky, whilsteating .The dish consist of thymus glandstuffed with a mixtureof stuffed offal and oats, and then baked .

HAMBURGER

In the early part of the 18^thcentury France obtained its best beef from the Triesian plains via Hamburg, a sea port of Germany. The animals were driven in herds over the roads of Europe. The delicious hamburger steaks have now become world famous.

Hamburger Steaks: Finely minced beefsteak seasoned with salt , pepper, nutmeg,mixed with raw egg,shaped likea noisette,floured and fried in butter,garnished withfried onion andfried egg placed on top.

HOLLANDAISE, A LA

In the style of the Netherlands, as practiced by the French cooks, Dutch style.

Dutch cookery is closely related to that of Belgium. Being a country of rich pasture land, there is an abundance of high quality dairy products speciallycheese, which represents one of the countries largest exports. Holland is a country equally devoted tostock farming andfishing,so theDutch tablefeatures awide varietyof characteristicsand salted and smokedfish.Herring is the staple food of the Dutch people.

HONGROISE

Hungarian, in the Hungarianstyle as practiced by the French cooks.

Dishes prepared a la Hongroise are cooked in a cream sauce seasoned with paprika.

1.Entrecotea laHongroise--- Beefsteakcooked in butter, cooked withhongroisesauce ( velouteblendedwithsour cream andwhite wineflavoured well with paprika )and garnish of bacon.

2.

INDIENNEALA

Indian style as practiced by the French cooks

Croquettes a l’indienne: lobster and rice, seasoned with curry powder shaped into croquettes then fried and served with curry sauce.

Potage a l’indienne—Mulligatawny soup with addition of coconut milk and cooked rice.

ITALIENNE

Italian style as practiced by the French cooks.Aname given to dishesmade of meat, poultry,fishandvegetables.Allthese dishes contain finely chopped mushrooms .The name l’italienneis also given tomethod of preparingmacaroni or other pastas .

Italian cuisine is one of the oldest in Europe .It is derived from Greek Gourmet tradition, these beingderivedin theirturn fromoriental cuisine .Choose any ordinaryItaliandishand itisa replica ofone that was onceenjoyed by gourmandsreclining on their balconies in ancient Rome.

Italian Polenta is same as the pulse that the Romansprepared en route, when they set out to conquer the world .They toasted grains of wheat, crushed them and made a gruel from the result. The only difference is the polenta is now made from coarse maize flour.

Italian cuisine is considered the mother of all European cuisines.

JARDINIERE

Gardengardenersstyle with a variety of vegetables , namegiven toa garnish made of fresh vegetables –carrots and turnips(shaped with a plain orfluted ball scoop, cut with ahollowtubular cutter or diced ) green peas, small kidney beans, french beansdiced or cut into lozenges,cauliflower . The vegetables are cooked separately, some boiled, others glazed .They are arranged around the main dish in separate groups. This garnish is served with roast, stewed or braised meats and pot roasted poultry.

Consommé Jardinière: clear soup garnished with a variety ofcooked garden vegetables.

JULIENNE

Jean Julich was a noted French chef who first madea clear vegetable soup in 1785 with vegetables cut in strips .The name is now applied to allvegetable garnishes cut in this manner.

LASAGNE

Made of sheets of fresh dough, Lasagna is anItalian pastaprepared in any of thewaysas given formacaroni and noodles. LasagnaLisciandLasagna Ricciare lasagnawith both sidesgrooved in waves .The above name are given to soupscontaining these pastasasagarnish. Now flavoredwith spinach (green) tomato (red/pink) and squid ink (black) lending a wide variety.

LORETTE

A Parisian woman of the better class, a glamorous woman.

Potatoes: Mashed and creamed, mixed with choux pastry, moulded into crescents and fried in deep fat.

LORRAINE

Province of Alsace – Lorraine.

Districtof high gastronomic repute. Here the connoisseur of good cooking will savor many succulent dishes and will find white, rose and red wines all delightful. Though some are more fragrant than others, the dishes of Lorraine are for the most part substantial; heading the list ofculinary specialties of what was once an ancient province. The Quiche Lorraine is perhaps its most famous dish.

LYONNAISE

Lyons , cityofFrance ,in the style of pertaining toLyons .The Lyonnaisedistrict hasan abundance ofgoodqualitypotatoesas well as excellentonionssuch as thoseof Roannewhich are used in the preparation of a large number ofspecial dishes.

MALTAISE

Pertaining to the island of Malta.

Potage Maltaise – A thin veal soup with a garnishdiced oranges a little shredded capsicum, chillies andvery small julienne of orange peel.

Ris-de Veau Maltaise —braised with béarnaise sauce decorated with the Maltese cross in Forcemeat.

Sauce maltaise -hollandaise + blood orange juice

MANDARINE

The French form of Mandarin is a small orange from which liqueur is made.

Glace Mandarin—Fill the shells of mandarin oranges with orange ice topped with Meringue and baked quickly.

MARENGO

North Italian villagewhere the famousbattle ofMarengowas foughton 14^th June1820betweenNapoleon Bonaparte and the Austrianswhich victorywas perpetuatedby chefDunard,Napoleon’schef;by his creation ofa chickendish on the battle field itself .

Poulet sauté Marengo. It is characterized by a garnish of crayfish tails, poached egg on heart shaped croutons and parsley.

MARMITE

Stock pot , metalorEarthen ware , covered pot with or withoutfeet depending on whether itis usedfor cooking in the hearth oron the stove .

Petit marmite—Nameof aclearsavory broth , a type of hotpot cookedand served inan earthenwarepot .This brothwas invented in Parisand is much prizedby gourmets.

MAYRLAND

One of the original 13 states ofU S Afamous for its culinary creations.

Chicken Maryland -- Crumb fried joints, garnished with corn fritters, bacon rashers, grilled tomato and fried plantains.

MAYONNAISE

Speculation says that this sauce was invented by chef to the Duke Richelieu after the victory ofMAHON ( Mahonnaise). Others are convinced that Spain should be given credit for its origin.Mayonnaise is probably a corruption of Moyeeinoise derived from the old French word Moyeau which means egg yolk.

Basically, it is a cold sauce with the basic ingredients of egg yolks and oil blended into an emulsion.

MELBA

Dame Nelly Melba a British Operatic Soprano. Her real name was Helen PorterMitchell.She adopted the stage name Melba as she was a native of Melbourne Australia.

Peach Melba: Scoops of vanilla ice cream topped with poached peach halves and glazed with raspberry jam/sauce.

MERINGUE

Small patisserie made from egg white and sugar. It is said that the dish was invented in 1720 by a Swiss pastry cook called Gasparinewho practiced his art in Meringham, a small town in the province of Saxe- Coburg.Untilthe beginningof the 19^thcentury,meringueswereshaped inaspoon as thepastryforcingbaghad notyet been invented .

MEUNIERE

Miller, Miller’swife’s style

Method of cooking fish which is seasoned lightly, floured and fried in butter. To serve, squeeze a few drops of lemon juice and cover it. Sprinkle with parsley and pour on the cooking butter piping hot.e.g.Sole meuniere.

MEXICAINE

Pertaining to the Republic of Mexico, in the Mexican style as prepared by the French chefs.

Potage Mexican - Puree of tomato soup with seasoned consommé.

Poulet sauté Mexicaine: Mushrooms capsicum and tomato (garnish).

MIGNONETTE

Small and delicate

Potatoes: cut thicker than match potatoes (alumettes) and cooked the same way.

MILANAISE

In the style of Milan, an Italian city. The usual garnish is spaghetti with shredded tongue, truffles and mushrooms blended with a puree of tomato and sprinkled with grated Parmesan cheese. Breaded meats have grated cheese mixed with bread crumbs and served with tomato sauce.

Choufleur Milanese—cookedbuds of cauliflower sauté in butter, with grated cheese, buttered and baked.

Soufflé Milanese: lemon flavored soufflé, coated with biscuit crumbs and spiked with pistachio nuts.

MILLEFEUILLE

“Thousand Leaves” puff paste- a pastry very much in vogue in Paris. It is made by arranging thin layers of flaky pastry one on top of the otherwith layers of cream or some other filling in between. Mille Feuillecan be baked in the form of a large sweetdecorated in variousways;or asin ParisPatisseriesin smallindividualportionsby cuttingthe flaky pastryin pieces5cmwideand layingthemone on top of the othersandwiched as mentioned above.

100.MINUTE

60 seconds – something small or short a la minute - hurriedly prepared sole and other such fish when filleted are cooked meuniere style.

Minute Tenderloins – These are 4- 5 oz size, cut thin and sautéed with minced shallots and herbs.

Happy Cooking

Anurag Singh Thakur

 

 

                                                 Casings For Sausages

THE CASING

Casings are of vital importance in sausage making. Their primary function is that of a holder for the meat mixture. They also have a major effect on the mouth feel (if edible) and appearance. The variety of casings available is broad.
These include: natural, collagen, fibrous cellulose and protein lined fibrous cellulose. Some casings are edible and are meant to be eaten with the sausage. Other casings are non edible and are peeled away before eating.






NATURAL CASINGS:

These are made from the intestines of animals such as hogs, pigs, wild boar, cattle and sheep. The intestine is a very long organ and is ideal for a casing of the sausage. The intestines are flushed clean, especially from the inside and soaked in a solution of KMNO4 for a period of 2 hours at 10°C. Sinews, blood vessels and fat clinging to the insides of the casing must be removed. Natural casings should not be over handled as the may puncture. They should be refrigerated at all times. Natural casings are available in Australia, New Zealand, and South America where cattle are reared on a very large scale. Casings are a by-product of the meat industry that is what these countries specialize in.

Use of natural casings is considered by many professional sausage makers to have many advantages:
- They are semi porous and permit deeper smoke penetration.
- Natural casings absorb flavors and release fats better
- Generally, they hold their shape better and do not burst during cooking.
- Natural casings are edible and need not be peeled before eating.
- They have a natural color and have a better appearance.

Hogs casings are the most commonly used. Sheep casings are the highest quality available. Beef casings are also popular. Almost all casings are salted before they are packed. Natural casings need to be protected from extreme variations in temperature. The ideal storage temperature is 40-45°F



COLLAGEN CASINGS:
These are edible and are not synthetic casings. They are made from the hide of cattle. Collagen is obtained from the corium layer that is situated just under the skin of the animal. The fat, flesh and hair are removed from the hide and it is spit into two layers by special equipment. The hair side of the hide is used in the leather industry. The flesh side (corium) is used to make collagen casings. The material is first ground, and then swelled in an acidic medium. It is then sieved, filtered and finally extruded into casings.
The advantages of collagen casings are that they can be manufactured in the sizes that you require, both diameter and length. Their consistent diameter means that they are uniform and aid portion control. They are also stronger and are preferred while using machines in the commercial manufacture of sausages. They are ideal for smoking of sausages and require no special pre preparation and storage. Moreover, they are clean and sanitary.


FIBROUS CELLULOSE CASINGS

These are by - products of the food processing industry. Cellulose and fiber is extracted from the husk, skin, peels, pips and seeds of the fruit and vegetables during the processing stage. These are processed further to make casings. These types of casings are also referred to as peel-able cellulose. The fiber adds to the strength of the casing and enables them to handle high temperatures.



PROTEIN LINED FIBROUS CELLULOSE CASINGS

A protein lining is often added to the inside of the above type of casing. These casings are ideal for the dried sausages. The protein lining causes the casing to shrink as the meat is cooked or dried so that it retains the shape of the sausage. Used mainly for dry or semi-dry sausages, they come in a red color (salami) or clear. They need to be soaked in water before stuffing, as the protein tends to stiffen during storage. Sometimes, the casing needs to be soaked in vinegar or even liquid smoke. This makes it easier to peel off the casing when the finished product is sliced.

Besides these, there a some other types of casings that are also used in the sausage making industry. Plastic casings have recently become popular. They are cheaper, stronger and uniform in size. However, they need to be removed before the product is served. Caul fat, a membrane like lining of the stomach, is also used as a casing to make the flat sausages, crepinette. The membrane is networked like a spider web, with streaks of fat. Caul fat is ideal to wrap items of uneven sizes like the loukanika (patty like Greek sausage) and the crepinette.