The term pâté is also used, with modifiers, to denote two other distinct preparations: pâté en terrine, a meat, game, or fish mixture wrapped in suet or other animal fat or lining and cooked in a deep oval or oblong dish, without pastry, and served cold; and pâté en croûte, a meat, game, or fish filling cooked in a crust and served … It can be further cooked (usually baked), but most often is used without any other preparation. In French or Belgian cuisine, pâté may be baked in a crust as pie or loaf, in which case it is called pâté en croûte, or baked in a terrine (or other mold), in which case it is known as pâté en terrine. “Some pâtés are coarse and rustic; others are fine and smooth,” a representative at … (Entry 1 of 3) 1 : a spread of finely chopped or pureed seasoned meat chicken liver pâté. It can be served hot or cold but chilling it for a few days will enrich its flavor. Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. 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. Traditionally, a forcemeat mixture cooked and served in a terrine is also called a terrine. It can be as fancy as you like, suitable for the grandest occasion, or an inexpensive but rave-drawing appetizer at a dinner party.  Pâté of this type is more commonly made from liver. Liverwurst, especially in sliced form, is a common sandwich filler for many. Though it might seem intimidating to make at home, it’s actually quite easy. Today, the terms pâté and terrine are often used interchangeably. The grind can be smooth and creamy or on the chunky side. Literally “paste” in French, the word pâté is typically used by English-speakers to refer to two types of chopped-meat dishes: pâté en croûte, which is baked in pastry (like a meat pie) and crustless pâté en terrine, which is made in a special mold called a terrine. Mention pâté to those in the know and what comes to mind first will either be expensive gourmet duck liver or chopped liver. In Scandinavia, leverpostej (in the Netherlands: leverpastei) is a popular baked pâté similar to the French pâté en terrine, usually made of lard and pork liver. It may be served hot or cold, molded or unmolded. Pâté is simply a mixture of seasoned ground seafood, poultry, meat, or vegetables, and often a combination of several different base ingredients. Pâté is a traditional food that fuses liver, fat, and a variety of herbs and spices for seasoning. Learn how and when to remove this template message, https://en.wikipedia.org/w/index.php?title=Pâté&oldid=987193240, Articles needing additional references from June 2017, All articles needing additional references, Articles containing Russian-language text, Creative Commons Attribution-ShareAlike License, This page was last edited on 5 November 2020, at 14:33. Servings Per Recipe: 16 Calories: 95.9 % Daily Value * protein: 3.1g 6 %. Pâté is most associated with French cuisine, but variations on this dish can be found all over the world.  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. Literally “paste” in French, the word pâté is typically used by English-speakers to refer to two types of chopped-meat dishes: pâté en croûte, which is baked in pastry (like a meat pie) and crustless pâté en terrine, which is made in a special mold called a terrine. Pâté is also packed with minerals galore: calcium, which is important for bone health; iron, which aids in muscle strength and transporting oxygen; copper, which is important for blood health; magnesium, which regulates blood pressure and blood sugar; and zinc, which is important for a healthy immune system. 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. Pate. Some liverwursts can be sliced. Most pâtés are much simpler to prepare than you might expect. Pâtés, as we know them likely, developed in Europe during the Middle Ages: Recipes for pâtés with and without crusts were very popular in … It is traditionally served baked in a crust (en croûte) or molded as a terrine. Definition of pâté. Another common type of pâté in Jewish cuisine, also popular in Russia and Ukraine, is vorschmack or gehakte herring (chopped herring).. Others are spreadable as are most French or Belgian pâté; these types are more popular in the United Kingdom. A terrine is an often-misunderstood dish. Whether you call it Chopped Liver or simply Pate, this fix-in-a-food-processor spread gets its elegant richness from sherry and butter. Pâté, (French: “paste”), in French cuisine, a filled pastry, analogous to the English pie. foie … The grind can be smooth and creamy or on the chunky side. Pâté (pronounced pah-TAY) is French for "paste." tés [pah-teyz, pa‐; French pah-tey],/pɑˈteɪz, pæ‐; French pɑˈteɪ/, French Cooking. Meanwhile, whisk the yolks with an electric mixer until creamy. Beef, pork, liver, ham, seafood, wild game, poultry, and vegetables are all candidates for pâté. The health benefits of the dish usually outweigh the negatives for most people, however. 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. In the former Yugoslavia, pašteta or паштета (a thinly pureed pâté) is a very popular bread spread usually made from liver, chicken, pork, beef, turkey or less commonly tuna or salmon. Pâté is an umbrella term for this slow-cooked, chilled chunk of meat. The term is frequently used to describe pâté, when in fact, it is an entirely different thing. 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. Another benefit of eating liver that was recently discovered is that it combats fatigue. Pâtés, as we know them likely, developed in Europe during the Middle Ages: Recipes for pâtés with and without crusts were very popular in … While the liver is the organ used for removing toxins and waste materials from the blood, that doesn't mean it stores them. Pâté, like caviar, is a dish associated with wealth, but some people don't even know what it is. Keep the mixer beaters running, drizzle the syrup onto the yolks and beat, on full speed, for 3-5 mins until you have a firm yellow foam. In the Netherlands, Finland, Germany, Romania, Hungary, Sweden, Denmark and Austria, some liver pâtés are shaped as a soft, often spreadable sausage, called leverworst (Dutch), pate or lebăr (Romanian), májpástétom/májkrém (Hungarian), or Leberwurst (German). It's possible that Americans who are unfamiliar with pâté are fans of liverwurst, unaware that the dishes are essentially the same.
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