Pate is rich forcemeat of meat, poultry, seafood or vegetables, baked in pastry or in a mold or dish. It is a French term that means elegant and refers to well seasoned ground meat preparations. It is in the form of a paste or spread and can be of various textures from smooth to coarse. It is spread on bread or crackers or can be stuffed inside chicken. It is an appetiser or a starter. Nowadays vegetarian variants of pate also exist. Pate is always served cold.
Terrine is also a name for pate. The crust of pate was originally intended to be eaten and was made for the purpose of holding the pate together. Initially pat‚ referred to a filled pastry much like American or English pies. Pate' de foyer gras is one of the most well liked pate delicacy which is made of imported goose liver paste containing chopped truffles.
Terrine is also a name for pate. The crust of pate was originally intended to be eaten and was made for the purpose of holding the pate together. Initially pat‚ referred to a filled pastry much like American or English pies. Pate' de foyer gras is one of the most well liked pate delicacy which is made of imported goose liver paste containing chopped truffles.
