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635:, "liver pâté"), and meat from other animals can also be used. The liver is first cooked (boiled or fried) and mixed with butter or fat and seasonings such as fresh or fried onions, carrots, spices, and herbs. It can be further cooked (usually baked), but most often used without any other preparation. In Russia, the pâté is served on a plate or in a bowl, and is typically moulded into the shapes of animals, such as hedgehogs.
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249:(OED) date the term back to the 12th century. The former gives the original meaning as a "culinary preparation consisting of minced meat or fish surrounded by dough and baked in the oven"; the OED's definition is "a pie or pastry usually filled with finely minced meat, fish, vegetables, etc." The French words
339:
Chicken liver parfait is considered a subtype of pâté. Instead of first cooking the livers in butter, to make a parfait the livers are initially pureéd then passed through a sieve before being cooked in a bain marie until set. This allows for a smoother texture.
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Pâté was known to the Romans, who generally made it with pork, although other main ingredients might include marinated and spiced birds' tongues. In the Middle Ages, there were numerous recipes for
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used instead of butter and hard-boiled eggs frequently added. Another common type of pâté in Jewish cuisine, also popular in Russia and
Ukraine, is
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229:. Various ingredients are used, which may include meat from pork, poultry, fish or beef; fat, vegetables, herbs, spices, wine and brandy.
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meaning paste or dough (as is the
English "pastry"). By the 19th century the pastry case was often dispensed with. According to
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There are numerous varieties of French pâtés or terrines, including:
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1118:"Pork Liver Pâté – Nomadic Fork pork liver pate low carb"
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1178:. Moscow, Food Industry publishing house, 1980; Russian)
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A Taste of Russia: A Cookbook of
Russian Hospitality
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La Mère
Brazier: The Mother of Modern French Cooking
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1159:. Москва, изд. Пищевая пром-сть, 1980.
575:turbot and salmon terrine with lobster
2111:
963:from the original on 22 September 2023
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936:from the original on 13 September 2023
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1336:. London: Weidenfeld & Nicolson.
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1199:from the original on 14 February 2015
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1189:"Pork and Pâté Vietnamese Sandwich (
1128:from the original on 11 January 2022
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888:participating institution membership
852:Dictionnaire de l'Académie française
240:Dictionnaire de l'Académie française
13:
1176:The Ethnic Cuisines of our Peoples
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323:, has sometimes been included in
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1222:Beullac, Geneviève, ed. (2001).
1157:Национальные кухни наших народов
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1314:. Russian Information Service.
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412:terrine de jambon et chou-fleur
2024:Small sausage in large sausage
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1362:The dictionary definition of
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16:Paste filled with a forcemeat
955:Lilley, Zane (17 May 2023).
510:terrine de porc et de gibier
407:ham and cauliflower terrine
365:calves' sweetbreads terrine
7:
1401:
1250:; Pacaud, Bernard (2015) .
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664:, pâté is commonly used on
421:ham, pork and veal terrine
10:
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1308:Goldstein, Darra (1999).
1295:. London: Folio Society.
1293:French Provincial Cooking
875:Oxford English Dictionary
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608:pâté de foie de chevreuil
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246:Oxford English Dictionary
88:
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1865:Mortadella of Campotosto
1274:Elizabeth David Classics
1254:. London: Modern Books.
1166:31 December 2017 at the
854:. Retrieved 7 March 2024
744:liver pâté from Croatia
640:Ashkenazi Jewish cuisine
19:For the short film, see
1276:. London: Grub Street.
880:Oxford University Press
660:(chopped herring). In
566:pâté de canard Lucullus
293:, often abbreviated to
1427:List of sausage dishes
1225:Larousse Gastronomique
1053:Beullac, pp. 1294–1295
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1334:A Life in the Kitchen
1089:David (1999 ), p. 429
1062:David (1999 ), p. 430
1026:David (1999 ), p. 432
1017:David (1999 ), p. 506
625:pechyonochniy pashtet
233:History and etymology
2060:List of smoked foods
1813:St. Galler Bratwurst
1098:David (2010), p. 200
1080:David (2010), p. 197
1071:David (2010), p. 199
990:David (2010), p. 198
848:"Pâté, nom masculin"
519:pork and liver pâté
2050:List of dried foods
1860:Mortadella di Prato
1172:William Pokhlyobkin
878:(Online ed.).
603:venison liver pâté
524:terrine de campagne
468:terrine de perdreau
329:French Armed Forces
319:Tinned pâté, being
35:
2159:Vietnamese cuisine
1855:Mortadella Bologna
1228:. London: Hamlyn.
675:-type sandwiches.
662:Vietnamese cuisine
594:terrine de légumes
589:vegetable terrine
580:terrine de l'océan
463:partridge terrine
31:
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1343:978-0-297-84482-2
1321:978-1-88-010042-4
1283:978-1-902304-27-4
1261:978-1-906761-84-4
1246:; Moreau, Roger;
1235:978-0-60-060235-4
1155:В. В. Похлебкин.
959:. The Connexion.
886:(Subscription or
714:(chopped herring)
687:Wild boar terrine
633:печёночный паштет
616:
615:
538:terrine de caille
496:terrine de pigeon
482:terrine de faisan
477:pheasant terrine
440:terrine de lièvre
398:pâte de foie gras
393:goose liver pâté
384:terrine de gibier
354:Main ingredients
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25:
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2149:Liver (food)
2144:Garde manger
2069:
1993:Ryynimakkara
1840:Lincolnshire
1586:Genoa salami
1364:
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1248:Bocuse, Paul
1224:
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1130:. Retrieved
1122:Nomadic Fork
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950:
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930:The Guardian
929:
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818:Liver spread
788:Gefilte fish
727:
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357:French name
347:
338:
321:shelf-stable
318:
309:
268:
244:
238:
236:
109:
108:
28:
21:
2164:Ground meat
2129:Charcuterie
2040:Charcuterie
2003:Stippgrütze
1958:Head cheese
1591:Soppressata
1559:Dry sausage
1203:13 February
1008:Roux, p. 41
793:Head cheese
764:Food portal
313:pâtisseries
2134:Food paste
2119:Appetizers
2113:Categories
2080:Smallgoods
2065:Lunch meat
2045:Dried meat
1983:Liverwurst
1850:Mortadella
1833:vegetarian
1828:variations
1798:Cumberland
1667:Sobrassada
1576:Cacciatore
1549:Weisswurst
1507:Knackwurst
1502:Debrecener
1472:Braadworst
1132:11 January
967:6 February
940:6 February
890:required.)
835:References
813:Liver paté
742:Gavrilović
712:Vorschmack
653:vorschmack
379:game pâté
360:Reference
344:Variations
83:vegetables
2055:Embutidos
1978:Kochwurst
1924:Precooked
1905:Bockwurst
1900:Bierwurst
1818:Gelbwurst
1783:Brühwurst
1773:Bratwurst
1768:Botifarra
1737:Skilandis
1732:Rookworst
1722:Mettwurst
1702:Krakowska
1692:Andouille
1662:Saucisson
1652:Pepperoni
1637:Longaniza
1632:Landjäger
1581:Ciauscolo
1544:Thüringer
1534:Loukaniko
1512:Kohlwurst
1497:Cotechino
1492:Chipolata
1487:Carniolan
1482:Breakfast
1477:Bratwurst
1462:Boerewors
1301:809349711
1272:(1999) .
828:Livermush
808:Foie gras
803:Rillettes
783:Galantine
287:), it is
237:Both the
223:forcemeat
2098:Category
1998:Salceson
1963:Kaszanka
1915:Kielbasa
1803:Falukorv
1788:Cervelat
1758:Battered
1742:Teewurst
1717:Linguiça
1647:Metworst
1601:Ticinese
1410:Overview
1332:(2009).
1197:Archived
1164:Archived
1126:Archived
961:Archived
934:Archived
750:See also
672:baguette
648:schmaltz
243:and the
1926:sausage
1910:Kabanos
1893:sausage
1877:Saveloy
1823:Hot dog
1793:Chả lụa
1763:Bologna
1727:Morteau
1697:Kolbász
1642:Lukanka
1622:Chorizo
1617:Chinese
1539:Merguez
1522:Italian
1417:Casings
1403:Sausage
1216:Sources
1191:Banh Mi
778:Fatback
773:Cretons
728:pasztet
726:Polish
667:bánh mì
646:, with
629:Russian
335:Parfait
297:terrine
283:terrine
227:terrine
221:) is a
206:French:
79:seafood
2075:Salumi
2008:Sundae
1988:Pinkel
1968:Kishka
1953:Haggis
1948:Goetta
1943:Boudin
1882:Vienna
1657:Salsiz
1596:Prasky
1568:Salami
1517:Kupati
1467:Boudin
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869:"pâté"
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58:France
24:(film)
1973:Knipp
1707:Kulen
1672:Sujuk
1610:Other
884:
798:Offal
656:, or
264:pasta
81:, or
2070:Pâté
1627:Fuet
1365:pâté
1338:ISBN
1316:ISBN
1297:OCLC
1278:ISBN
1256:ISBN
1230:ISBN
1205:2015
1134:2022
969:2024
942:2024
304:pâté
258:pâté
252:pâte
110:Pâté
75:fish
71:Meat
33:Pâté
22:Pâté
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638:In
301:or
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