To sink: v.tr. In the kitchen, pastry and charcuterie, “To pour” is to throw (a material, a product) into the mold.
It also means introducing a fragrant, warm and ready-to-set jelly into a cooked and cooled pâté, through the hole in the chimney (this is extended by a piece of cardboard rolled into a pipe to facilitate the operation). The voids under the crust, resulting from cooking, are thus filled with jelly, which, after hardening, improves the hold of the pâté and facilitates its cutting and...
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