What You Need to Know
Pâté lorrain is a savoury dish from Lorraine in north-east France. It now usually consists of a meat terrine or pâté covered in pastry, usually puff, occasionally shortcrust, but was formerly made without a pastry case. It may be served warm or cold. The dish is regarded as emblematic of Lorraine, and there is a fraternity devoted to its promotion and protection.
Steps
- 1.
Pâté lorrain aux pruneaux (French Lorraine): Traditional preparation with prunes balancing the richness
- 2.
Pâté lorrain moderne (Contemporary French): Updated version using duck confit instead of pork
- 3.
Pâté lorrain de gibier (Lorraine hunting tradition): Game meat variation showcasing regional ingredients
The Science
Primary Reaction
Maillard Reaction