Aspic for Pates & Terrines

"The aspic adds that professional touch to a terrine or pate. To use the aspic take the pate or terrine out of the dish it was cooked in, wash the container & dry. Pour in apprx 1/4"of aspic in the bottom of the dish. Wipe the terrine/pate and remove any fat or bacon. Place the terrine/pate on top of the aspic and fill the container with aspic. Do not let it flow over the top, leave this bare. Place in refrigerator until the aspic is firmly set. To serve Invert onto a plate. You may also place thin carrot slices or other garnish in the bottom layer of the aspic. If you wish to chop the aspic to garnish a dish use 4 tbsp of gelatin instead of 3.. I will be posting some pate, terrine and perhaps a recipe or two for Galantines that I have enjoyed"
photo by a user photo by a user
Ready In:
3-4 cups aspic




  • Pour 1 cup of Broth in a saucepan& sprinkle the Gelatin on top.
  • Let it sit for 5 minutes.
  • Heat until the gelatin has melted.
  • In another saucepan heat the remaining broth& wine to the boiling point and combine the two liquids.
  • Chill until syrupy and almost settled.

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  1. A great recipe that is so easy it's almost embarrassing. I bought a nice beef tongue. When it was cooked I chopped most of it for use in pasta sauces and casseroles. I thought I'd put up some of it up in aspic for use in cold sandwiches. Most of the recipes I found called for heroic, complicated preparations. This one is so unbelievably simple and the results are wonderful. Because I was aiming for sandwiches I upped the gelatin to 4 1/2 TBS to make it extra firm. I used home made beef broth and dry chinese white wine. Thanx for posting this great recipe. Pierre


On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src=" slideshow/d95d7a18.pbw" height="360" width="480">
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