of the Day
Clue of the Month
(payt) archaic: a person's head
2. (pah-TAY) a meat paste,
such as pate de foie gras
Common clues: Crown;
Hors d'oeuvre spread; Top of the head; ____ de foie gras; Noggin;
Cracker spread; Party spread; Canape topper; Fancy chopped liver;
Bean, so to speak
5 times a year
in English language:
32123 / 86800
the Standard, Chicken Liver Pate
quoth Little John, had I but mine own good staff here, it would
pleasure me hugely to crack thy knave's pate, thou saucy
paté is a spreadable paste, usually made from meat
although vegetarian variants exist, and often served with toast
as a starter. It is a French word which designates a mixture of
minced meat (often from the less desirable parts) and fat, it
should not be confused with "paté en croute"
which now means paté within a crust or bun, but used to
serve as a term for "meat pastry or pie."
pâtés and terrines
is generally made from a finely ground or chunky mixture of meats
such as liver, and often additional fat, vegetables, herbs,
spices, wine and other ingredients.
French or Belgian cuisine a pâté may be cooked in a
crust as pie, in which case it is called pâté en
croute. On the other hand, it may be cooked in a terrine (or
other mold), often lined with fat, in which case it is known as
paté en terrine. Traditionally, a forcemeat mixture cooked
and served in a terrine is called a terrine, but when it is
unmolded it becomes a paté. It can be cooked as, and in, a
terrine, and be called for the vessel, but this has no influence
on the end product.
most famous paté is probably pâté de foie
gras, which is made from the fattened livers of forcefed geese.
(Note, however, that connoisseurs generally prefer the foie gras
entier, which is simply foie gras cooked and sliced, and
technically not made into a pâté. Also, the bloc de
foie gras is not technically a pâté with respect to
French cooking terminology.)
Holland, Germany and Austria, liver paté is often made as
a cooked sausage, called leverworst (Dutch) or Leberwurst
(German). In English, these are sometimes called "liverwurst"
(mixing English and German). Some of these products result in a
meat texture which is difficult to smear, and often eaten in
chunks or slices. These types have become a popular export into
Eastern Europe, with significant local production now also taking
place. Others are spreadable as is most French or Belgian paté;
these types are more popular in England.
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