This week in Garde Manger, we learned about pâtés, galantines, and roulades. These types of meat dishes aren't as popular, but honestly, they should be. They are delicious!

Pâté is a paste or loaf of forcemeat that traditionally contains liver. Galantines are the meat in a loaf, typically poultry or fish, poached and served cold, and coated in aspic. I have never seen a galantine served. It feels like old fashion Victorian type food, and I kind of love it. A roulade is something I do see more frequently. A roulade is a piece of meat or pastry that is rolled. It can be sweet or savory. You might take a turkey breast, pound it thin, and fill it will herbs and ingredients like olive, sun-dried tomatoes, pancetta, and oil. A sweet roulade is like a swiss cake roll. Both are super yummy!

We also got to help break down half a pig, which was quite exciting.