Pate En Croute: Recettes et Techniques

This is a handsome introduction to the production of pastry-encased charcuterie (with a very small diversion into desserts).

Authors Marion Sonier and Yohan Lastre run a small catering shop in the 7th arrondissement of Paris. Their selection of recipes includes required standards such as pâté forestier and duck and foie gras, as well as chapters on pork, poultry, game, vegetable, and seafood versions, intricately decorated.  

The technique section, while brief, includes step-by-step photo sequences demonstrating basic processes for lining and filling molds, crimping methods, how to create chimneys for the release of steam, how to unmold, and how to slice.

Among the recipes:

• Rabbit with mustard and wild thyme

• Game birds with eau de vie de marc

• Artichoke and foie gras

• Chicken with vin jaune and morels

Hardcover, with an unusual 7 ¾ x 13” trim size. Color photographs throughout. In French.