FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
PAINS
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
is a French culinary term which applies to dishes, served cold or hot, made of forcemeat placed in a special mold and poached in a bain-marie(pan of hot water), in the case of dish being served hot, and set in a mold, lined with aspic jelly and chilled, in the case of a dish being served cold.
This type of entrée was very popular int eh old culinary prqactice but is not done much nowadays. It has been replaced by mousses which are also prepared but or cold.
