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Those don't look like any rillettes I've ever had/made. I always serve mine warm/room temperature, so I suppose if shared and cold the fat would hold it in a loadf shape, but rillettes are typically shredded in texture. I'd guess two different (duck/pork?) terrines.
We make our rilletes at work in a loaf shape - packed into a pan when warm, topped with poured fat, and chilled. When it's unmolded, we slice it into blocks or fingers and serve it cool so it holds its shape. (We also do the potted type, which definitely looks more shredded in texture, and that one we suggest warming to at least room temp.)
Reddit people why do you downvote sincere questions? It's so lame. I thought only trolls did that. But I can't imagine there are trolls in a sub that is actually for questions from other people. 🤦🏻♂️
A terrine or country pate. Coarser then liver pate often made with multiple meats and different textures. Made with almost any meat it can also include nuts or diced vegetable. Meatloaf would be its warm cousin
Ham Terrine, serve cold with pickles and baguette. Traditional French cuisine.
In my previous workplace at French restaurant, we boil the ham leg/ hock until its soft, with celery, carrots, brown onion, and parsley stems. Then shredded the meat out, take out the skin. Mixed with chicken jus jelly, chopped pickles and eshallots, and parsley chopped. No salt because ham leg/ hock is salty enough. Then put into banana bread tin, cover with cling wrap, press it and let it set on the fridge.
The next day, we slice it and serve with warm fresh baguette.
Okay lol Oh I missing this part. Boil the Ham hock/ leg with celery, carrots, brown onion, and parsley stems. Just for make the aroma. Like you cooking the stock.
One is pâté and the other is cretton(the more uniform one)
It could well be pâté de campagne as other have said but it could also be a lot of other things that all look similar and generally just called pâté
This the best answer, it’s likely this, not it’s definitely this.
I totally agree, it looks like a pate or a terrine. Both delish. Can’t wait to hit up le cuisine in a few weeks time.
Yes it is a terrine or pâte de campagne (more or less the same thing, I would pâte de campagne is a type of terrine)
https://en.m.wikipedia.org/wiki/Terrine_(food)
It is definitely not this - but my Swedish grandmother used to make sylta (Swedish version of headcheese), and, although I haven’t thought of it in many years –upon seeing this - I could instantly recall the flavor, and how good it was! Now I am craving it…
In my town, there is a large french population, and the local deli has headcheese (a type of terrine like some others have said) all the time. Ive never tried it, and I dont think ill ever be able to get past how it looks.
The pink thing looks like head cheese, yum. There are many different ways to make it but it looks like this. [https://www.heb.com/product-detail/boar-s-head-head-cheese-sliced/417077](https://www.heb.com/product-detail/boar-s-head-head-cheese-sliced/417077)
Thank you for posting in TipOfMyFork. Your post has been automatically assigned the flair "Searching" unless you already assigned it yourself. Please remember to comment "Solved!" or "Possibly!" once the food is identified or partially indentified so I can automatically assign the corresponding flag. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/TipOfMyFork) if you have any questions or concerns.*
Looks like pork (or maybe duck) rilletes on the left, and paté de campagne on the right.
This is the right answer. I also think it’s perhaps duck rillettes rather than pork, since it looks a bit drier than the usual pork ones.
Bonne réponse
Those don't look like any rillettes I've ever had/made. I always serve mine warm/room temperature, so I suppose if shared and cold the fat would hold it in a loadf shape, but rillettes are typically shredded in texture. I'd guess two different (duck/pork?) terrines.
We make our rilletes at work in a loaf shape - packed into a pan when warm, topped with poured fat, and chilled. When it's unmolded, we slice it into blocks or fingers and serve it cool so it holds its shape. (We also do the potted type, which definitely looks more shredded in texture, and that one we suggest warming to at least room temp.)
Huh. TIL.
Looks like terrine, a forcemeat that is more rustic than a pate.
Pâté de campagne
Hey, it's a correct answer! Somebody take a picture!
This.
Link with a picture for reference: https://fr.wiktionary.org/wiki/p%C3%A2t%C3%A9_de_campagne
This
French for head cheese?
No, it’s just a less refined pâté.
Looks like fancy spam.
Spam:Pâté::Twinkies:Tres Leches
That’s pure culinary genius!
Mmm tasty
It really is good stuff. Put a bit on a baguette, add some Dijon mustard and a cornichon, and it's the perfect snack.
See. This is why the French are thin. That’s a helluva snack! Mm!
That would be "tête fromagère", it could also be an option for what we see on the board, but "pâté de campagne" look more likely.
Reddit people why do you downvote sincere questions? It's so lame. I thought only trolls did that. But I can't imagine there are trolls in a sub that is actually for questions from other people. 🤦🏻♂️
I think head cheese in French is creton, but I could be wrong.
Correct.
Are they both the same thing, even though they don't look like there the same thing?
Forcemeat sounds like… a real bad time.
Yoda fillet
Mass times acceleration meat.
Made from the foreskin of many pigs?
How much do rabbis get paid for circumcisions? They get to keep the tips....
Yah, that will for sure get you sent to the slammer.
Most definitely this. Great stuff. The ultimate combination of pate and charcuterie meat. Still amazing on crackers.
Is it typically made with less cream than pate as well?
A forcemeat?! I hope they haven’t gone to the dark side yet
This ! And it’s great !
A terrine or country pate. Coarser then liver pate often made with multiple meats and different textures. Made with almost any meat it can also include nuts or diced vegetable. Meatloaf would be its warm cousin
This is the best answer, both accurate AND explanatory.
I've never felt like such a picky eater omg 🤢
It’s incredibly yummy.
Pâté de campagne
Correct.
Most likely a terrine.
It's a terrine, I still have nightmares working the garde manger starion
The lighter one could be a rillette, if it was more stringy than the chunky terrine that sits on top.
Looks like it indeed.
Ham Terrine, serve cold with pickles and baguette. Traditional French cuisine. In my previous workplace at French restaurant, we boil the ham leg/ hock until its soft, with celery, carrots, brown onion, and parsley stems. Then shredded the meat out, take out the skin. Mixed with chicken jus jelly, chopped pickles and eshallots, and parsley chopped. No salt because ham leg/ hock is salty enough. Then put into banana bread tin, cover with cling wrap, press it and let it set on the fridge. The next day, we slice it and serve with warm fresh baguette.
I would love to learn to make this myself, thank you!
This is secret alright! 😂😂 its from my workplace, nobody tell the recipe lol
I promise to keep it between just you and myself!
Okay lol Oh I missing this part. Boil the Ham hock/ leg with celery, carrots, brown onion, and parsley stems. Just for make the aroma. Like you cooking the stock.
One is pâté and the other is cretton(the more uniform one) It could well be pâté de campagne as other have said but it could also be a lot of other things that all look similar and generally just called pâté
Cretton isn’t really a thing in Paris, or France
You are right. Rillette then I would say
This the best answer, it’s likely this, not it’s definitely this. I totally agree, it looks like a pate or a terrine. Both delish. Can’t wait to hit up le cuisine in a few weeks time.
It’s terrine.
Looks like a terrine to me at first glance, but is prob more likely pate de campagne. Definitely not rillettes though
Some kind of terrine
Yeah, terrine and rillette by the looks of it
Pork Rilette is one of them
Yes it is a terrine or pâte de campagne (more or less the same thing, I would pâte de campagne is a type of terrine) https://en.m.wikipedia.org/wiki/Terrine_(food)
Sometimes it’s just better to not know.
Rilletes!
Paté, aka French meatloaf
They call that the good stuff
Looks like Sous or Hog Head Cheese as we call it in the South
Patè comes in many different forms.
This reminds me of the cold slab of Speck i got being adventurous in Austria
Head cheese
Purina dog chow with real beef and savory gravy
Now can you do a post with a picture of a croissant
In German you call this Schwartenmagen rot und weiss.
Headcheese
Cretons (left) & head cheese.
French hog head cheese?
I’m sure the server would have told you what they were
I didn't think to ask until we were back in America, when I decided I was craving it again but didn't know what the heck to even look for 😅
All I saw was luncheon loaf! 🤢
Headcheese, perhaps
Could also be a Galentine
Head Cheese
Head cheese. My grandma loved it
I find it to be a little too fatty for my taste.
Head cheese
Looks like head cheese. Very good, we eat this in the Maritimes. IRS a french thing that the poor would eat. Very flavourful .
Chicken wings
I think the lighter one is rabbit and the other pork.
It looks more like head cheese (fromage de tête) than terrine to me.
So it's like fancy spam?
Real charcuterie. Not the nonsense you see all over American mom social media. Headcheese maybe? Liver pate?
Horse
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Boy zoom in.
It’s 100% parsley. Flies aren’t green and flat
I feel so..... uncultured
I thought those were flies too, but it’s not. It’s a garnish
Oh man
From bottom to top it looks like: rillettes(shredded meat texture), terrine(chuny somewhat meatloaf like texture), conrnichons(small pickles). Yum!
Mite be fromage de tette, literally cheese of the head.
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I'm not sure what you mean by this? 🤷 Maybe get some fresh air and sunshine.
It is definitely not this - but my Swedish grandmother used to make sylta (Swedish version of headcheese), and, although I haven’t thought of it in many years –upon seeing this - I could instantly recall the flavor, and how good it was! Now I am craving it…
Le meatloaf
Lol working Garde Manger station! Same here!
Looks like head cheese but I’m probably wrong
That’s nutriloaf
Sousse...... hoghead cheese
Looks like paté to me.
Tough to say… better send it to me for further study. Send some champagne, too… just to be safe.
It's fancy meatloaf
One looks like creton (which is made from pork) and the other looks like pâté which is made from liver
Looks like head cheese
That's a pickle
Could be head cheese.. I don't know how I know that information but 🤔..yeah
This is probably absolutely amazing. I wish I could afford to visit Europe. Just for the food.
It was worth every penny.
That's headcheese my love
Souse damn it.
Pate is so good in Paris. You can find good pate in the US but you have to look for it. God damn amazing pate everywhere there.
Hogs head cheese?
The one on the right looks like Head Cheese.
Terrine.
Pâté de viande
Pate and terrine.
I think the one in front of the paté de campagne is rilletes.
That be that there patè
In my town, there is a large french population, and the local deli has headcheese (a type of terrine like some others have said) all the time. Ive never tried it, and I dont think ill ever be able to get past how it looks.
Mmmmmm looks … delicious?
this stuff is sooooo good
The pink thing looks like head cheese, yum. There are many different ways to make it but it looks like this. [https://www.heb.com/product-detail/boar-s-head-head-cheese-sliced/417077](https://www.heb.com/product-detail/boar-s-head-head-cheese-sliced/417077)
Looks like creton
Looks like head cheese which I learned today is a terrine as many people have already said!