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''Pâté'' ( , , ) is a paste, pie or loaf filled with a forcemeat. Common forcemeats include ground meat from pork, poultry, fish or beef; fat, vegetables,
herb In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal ...
s, spices and either wine or
brandy Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured with ...
(often cognac or armagnac). It is often served on or with
bread Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...
or crackers. Pâté can be served either hot or cold, but it is considered to develop its best flavors after a few days of chilling.


History

Pâté is believed to have originated in medieval France. The word pâté derives from the Old French word patete, which referred to any sort of paste. It was used to refer to the filling of any sort of pastry. Pâté is believed to have developed as a means of preserving the meat of game that could not be kept fresh. In the 16th century, it became popular with French royalty, and in the 17th century, the first recorded pâtés appeared. The first pâtés were made from a mixture of beef and chicken with various spices. By the 19th century, pâté was a staple in French cuisine.


Variations

In
French French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with Franc ...
or Belgian cuisine, ''pâté'' may be baked in a crust as
pie A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit (as in an apple pie), nuts ( pecan pie), brown sugar ( sugar pie), swe ...
or
loaf A loaf ( : loaves) is a (usually) rounded or oblong mass of food, typically and originally of bread. It is common to bake bread in a rectangular bread pan, also called a loaf pan, because some kinds of bread dough tend to collapse and spread ...
, in which case it is called ''pâté en croûte'', or baked in a
terrine Terrine may refer to: * Terrine (cookware), a vessel for cooking a forcemeat loaf * Terrine (food), a forcemeat similar to pâté {{Disambiguation ...
(or other mold), in which case it is known as ''pâté en terrine''. Traditionally, a forcemeat mixture cooked and served in a terrine is also called a
terrine Terrine may refer to: * Terrine (cookware), a vessel for cooking a forcemeat loaf * Terrine (food), a forcemeat similar to pâté {{Disambiguation ...
. The most famous pâté is probably ''pâté de foie gras'', made from the livers of fattened geese. ''Pâté en croûte'' is baked with the insertion of "chimneys" on top: small tubes or funnels that allow steam to escape, thus keeping the pastry crust from turning damp or soggy. Baked ''pâté en croûte'' usually develops an air bubble under the crust top as the meat mixture shrinks during baking; this is traditionally dealt with by infusing semi-liquid aspic in the hollow space before chilling. In Poland, ''pasztet'' is made from poultry, fish, venison, ham, or pork with eggs, flour, bread crumbs, and a varied range of additions, such as pepper, tomato sauce, mushrooms, spices, vegetables, ginger, nutmeg, cheese, or
sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...
. In Russia, the dish is mostly prepared with beef, goose or chicken liver and thus is commonly known as ''pechyonochniy pashtet'' (russian: печёночный паштет, "liver pâté"); however, other meats also can be used. Unlike the Western European method, the liver is first cooked (boiled or fried) and mixed with butter or fat and seasoning such as fresh or fried onion, carrots, spices and herbs. It can be further cooked (usually baked), but most often is used without any other preparation. In Russia, the pâté is served on a plate or in a bowl, and is often molded into the shapes of animals, such as hedgehogs. A similar recipe is known as chopped liver in Ashkenazi Jewish cuisine, with schmaltz used instead of butter and hard-boiled eggs usually added. Another common type of pâté in Jewish cuisine, also popular in Russia and Ukraine, is ''
vorschmack Vorschmack or forshmak (from archaic German language, German ''Vorschmack'', "foretaste"Gil Marks. Encyclopedia of Jewish Food. Houghton Mifflin Harcourt, 2010Forshmak/ref> or "appetizer" ) is an originally East European dish made of salty minced ...
'' or ''gehakte herring'' (chopped herring).В. В. Похлебкин. ''Национальные кухни наших народов''. Москва, изд. Пищевая пром-сть, 1980
Еврейская кухня
( William Pokhlyobkin. ''The Ethnic Cuisines of our Peoples''. Moscow, Food Industry publishing house, 1980; Russian)
In the former Yugoslavia, ''pašteta'' or ''паштета'' (a thinly pureed pâté) is a popular bread spread usually made from liver, chicken, pork, ham, beef, turkey or less commonly tuna or salmon. In Vietnamese cuisine, pâté is commonly used on '' bánh mì'' '' baguette''-type sandwiches.Pork and Pâté Vietnamese Sandwich (''Banh Mi'')
/ref> Pâté of this type is more commonly made from liver. 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''


Liver sausage

In much of northern and central Europe, there are soft, spreadable sausages made primarily with liver and sometimes confused with pâté.


See also

*
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. Due to its fatty texture and taste, it resembles French '' rillettes''. ...
* Chopped liver * Fatback * Galantine * Gefilte fish * Head cheese * Offal *
Rillettes Rillettes (, also , ) is a preservation method similar to confit where meat is seasoned then slow cooked submerged in fat and cooked at an extremely slow rate for several hours (4 to 10 hours). The meat is shredded and packed into sterile contain ...
* Leverpostej * Liver spread * List of spreads *
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 that is common in Western North Carolina, and is typically consumed as a breakfast and lunch food. ...


References


External links

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