For pâté, first you will have to decide which of the three shapes your preparation will take: (1) La Terrine is the type cooked in a special earthenware oval-shaped pot, (2) Le Pâté is the same recipe, but cooked in a pie crust (and if it adopts a round shape, it will be named a tourte, if it keeps the classic rectangular shape, it is more often named pâté en croûte), or (3) a Preserve, if it is cooked into the small parfait jars with rubber gaskets, which can be sterilized and preserved for future use.
As for terrines, our favorites are the small oval made of ceramic with a mallard on top (which holds about 2 cups of pâté) and was given to us in France as a wedding present, the smaller white ceramic one above (which holds about 4 cups of pâté, just right for 1 duck or pheasant together with 1 lb. pork jowl and 1 lb. livers), the long rectangular terrine below which is by Le Cruesot and is enamel-covered cast-iron (holding 6 cups of pâté), and’ finally, the ancient spring form which actually is meant for a pâté en croûte.
The simple version of our favorite pâté recipe page is found here.
Further detailed step by step directions and photos for making Pâtés & Terrines can be found here from our friend, Nick de Toldi.
