Pâté
From The Art and Popular Culture Encyclopedia
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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, herbs, spices and either wine or brandy (often cognac or armagnac). It is often served on or with bread 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.
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See also
- Cretons
- Chopped liver
- Fatback
- Galantine
- Gefilte fish
- Head cheese
- Offal
- Rillettes
- Leverpostej
- Liver spread
- List of spreads
- Livermush
Unless indicated otherwise, the text in this article is either based on Wikipedia article "Pâté" or another language Wikipedia page thereof used under the terms of the GNU Free Documentation License; or on research by Jahsonic and friends. See Art and Popular Culture's copyright notice.
