Pâté En Croûte
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Pâté ( , , ) is a
forcemeat Forcemeat (derived from the French , "to stuff") is a uniform mixture of lean meat with fat made by grinding or sieving the ingredients. The result may either be smooth or coarse. Forcemeats are used in the production of numerous items found ...
. Originally, the dish was cooked in a pastry case; in more recent times it is more usually cooked without pastry in a terrine. Various ingredients are used, which may include meat from pork, poultry, fish or beef; fat; vegetables; herbs; spices; wine; and brandy.


History and etymology

Both the ''
Dictionnaire de l'Académie française The (; English: Dictionary of the French academy) is a French language dictionary published by the . The is an institution tasked with establishing rules for the use of the French language, the compilation of a dictionary being one of its prima ...
'' and the ''
Oxford English Dictionary The ''Oxford English Dictionary'' (''OED'') is the principal historical dictionary of the English language, published by Oxford University Press (OUP), a University of Oxford publishing house. The dictionary, which published its first editio ...
'' (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 (pastry) and are both derived from the Latin meaning paste or dough (as is the English "pastry"). By the 19th century the pastry case was often dispensed with. According to '' Larousse Gastronomique'', when there is a pastry case the dish is and when there is not, and the mixture is cooked in a dish (called a ), it is , often abbreviated to or , terms used interchangeably in both French and English usage.Beullac, p. 922 A
patty A patty is a flattened, usually round, serving of ground meat or legumes, grains, vegetables, or meat alternatives. Common ground meat used include beef, bison, elk, turkey, chicken, ostrich, and salmon. Patties are found in multiple cuisine ...
is a similar dish, and its name comes from a 19th-century English corruption of the French word pâté. 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 (meats – pork, poultry, game or fish – cooked in pastry). Tinned pâté, being
shelf-stable Shelf-stable food (sometimes ambient food) is food of a type that can be safely stored at room temperature in a sealed container. This includes foods that would normally be stored refrigerated, but which have been processed so that they can be s ...
, has sometimes been included in
military rations Military rations, operational rations, or military provisions are goods issued to sustain the needs of military Military personnel, personnel. As their name suggests, military rations have historically been, and often still are, subject to ratio ...
, for, among others, the
French Armed Forces The French Armed Forces (, ) are the military forces of France. They consist of four military branches – the Army, the Navy, the Air and Space Force, and the National Gendarmerie. The National Guard serves as the French Armed Forces' milita ...
, whose rations have included tinned pâté for more than 100 years.


Varieties

There are numerous varieties of French pâtés or terrines, including:


Parfait

Chicken liver is a subtype of pâté. Instead of first cooking the livers in butter, for a they are initially pureéd when raw and then passed through a sieve or put in a blender before being mixed with, typically, eggs, fortified wine, shallots, thyme, garlic and cognac and cooked in a until set. This allows for a smoother texture.


Other countries

In Central and Eastern Europe, pâté from liver is very popular and it is commonly known as ''pashtet'' (, "pâté", ). Liver from other animals (such as cow) 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. In
Ashkenazi Jewish cuisine Ashkenazi Jewish cuisine is an assortment of Traditional food, cooking traditions that was developed by the Ashkenazi Jews of Central Europe, Central, Eastern Europe, Eastern, Northwestern Europe, Northwestern and Northern Europe, Northern Europe, ...
, a similar recipe is known as
chopped liver Chopped liver (, ''gehakte leber'') is a liver pâté popular in Ashkenazi Jewish cuisine. This dish is a common menu item in kosher Jewish delicatessens in Britain, Canada, South Africa, Argentina and the United States. Preparation and servin ...
, with
schmaltz Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat. It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, l ...
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
vorschmack Forshmak (Yiddish: פֿאָרשמאַק, Russian language, Russian: форшмак), or vorschmack, from German language, German ''Vorgeschmack'' ("foretaste") or ''Vorspeise'' ("appetizer"), also known as chopped herring, is a traditional dish o ...
, or ''gehakte herring'' (chopped herring).В. В. Похлебкин. ''Национальные кухни наших народов''. Москва, изд. Пищевая пром-сть, 1980
Еврейская кухня
. (
William Pokhlyobkin William August Vasilyevich Pokhlyobkin (August 20, 1923 – April 15 (burial date), 2000; , Viliyam Vasilievich Pokhlyobkin) was a Soviet and Russian historian specializing in Scandinavian studies, heraldry, the diplomacy and international ...
. ''The Ethnic Cuisines of our Peoples''. Moscow, Food Industry publishing house, 1980; Russian)
In
Vietnamese cuisine Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes (): sweet, salty, bitter, sour, and Piquant, spicy. The distinctive nature of each dish reflects one or more ...
, pâté is commonly used on ''
baguette A baguette (; ) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A baguette has a diameter ...
''-type sandwiches. File:Terrine de sanglier.JPG, Wild boar terrine File:Chopped liver.jpg, Chopped liver File:Форшмак по-одесски.jpg, ''Vorschmack'' (chopped herring) File:Easter_food_in_Poland,_Polish_Easter_Breakfast_01.jpg, Polish ''pasztet''


See also

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Cretons In Quebec cuisine, (sometimes gorton or corton, especially among New Englanders of French-Canadian origin) is a forcemeat-style pork spread containing onions and spices. Its fatty texture and taste make it resemble French ''rillettes''. Creto ...
*
Fatback Fatback is a layer of subcutaneous fat taken from under the skin of the back of a domestic pig, with or without the skin (referred to as pork rind). In cuisine Fatback is a preferred fat for various forms of charcuterie, particularly sau ...
*
Galantine In French cuisine, galantine () is a dish of boned, stuffed meat, most commonly poultry or fish, that is usually poached and served cold, often coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shap ...
*
Gefilte fish Gefilte fish (; from , , lit. "stuffed fish") is a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike. It is traditionally served as an appetizer by Ashkenazi Jewish households. Popular on Shabbat and ...
*
Head cheese Head cheese () or brawn is a meat jelly or terrine made of meat. Somewhat similar to a jellied meatloaf, it is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic. It is usually eaten cold, ...
*
Offal Offal (), also called variety meats, pluck or organ meats, is the internal organ (anatomy), organs of a butchered animal. Offal may also refer to the by-products of Milling (grinding), milled grains, such as corn or wheat. Some cultures strong ...
*
Rillettes Rillettes (, also , ) is a preservation method similar to confit where meat is seasoned then submerged in fat and cooked slowly over the course of several hours (4 to 10 hours). The meat is shredded and packed into sterile containers covered in ...
*
Foie gras ; (, ) is a specialty food product made of the liver of a Domestic duck, duck or Domestic goose, goose. According to French law, ''foie gras'' is defined as the liver of a duck or goose fattened by ''gavage'' (force feeding). ''Foie gras'' i ...
* Liver paté *
Liver spread Liver spread is a Filipino canned spread product made from pureed pork, beef, or chicken liver mixed with cereal and/or offal, similar to the French pâté and German liverwurst. Liver spread is usually eaten as a filling for sandwich bread ...
*
List of spreads This is a list of spreads. A Spread (food), spread is a food that is literally spread, generally with a knife, onto food items such as bread or Cracker (food), crackers. Spreads are added to food to enhance the flavour or texture of the food, whic ...
*
Livermush Livermush is a Southern United States pork food product prepared using pig liver, parts of pig heads, cornmeal and spices. It is a regional cuisine, regional dish that is common in Western North Carolina. It is typically consumed as a breakfast an ...


References


Sources

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External links

* {{DEFAULTSORT:Pate Appetizers Belgian cuisine Charcuterie Food paste French cuisine Garde manger Liver (food) Spreads (food) Vietnamese cuisine Ground meat