during cooking. The mix is seasoned more
strongly than many foods both because it’s
rich in flavor-binding proteins and fats, and
because it’s generally served cool, which
reduces the aroma. The mix is placed in a
mold, covered, and cooked gently in a water
bath until the juices run clear and the internal
temperature reaches 160ºF/70ºC. (Terrines of
foie gras are often cooked to a much lower
temperature, perhaps 120ºF/55ºC, especially if
intact lobes are layered together; they come
out rosy pink.) The proteins have coagulated
into a solid matrix, trapping much of the fat in
place. The pâté is then topped with a weight to
compact it, and refrigerated for several days
to firm and allow the flavors to blend. The
cooked mixture keeps for about a week.
Pâtés and Terrines: Early Recipes
As these medieval recipes demonstrate,
even early pâtés were made in pots and
dishes without the pastry that originally