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Various pâtés

Pâté is a mixture of ground meat and fat, minced into a spreadable paste. Most common additions are vegetables, herbs, spices, and wine. In France, pâté may be baked in a crust as pie or loaf and is called pâté en croûte, or it may be baked in a terrine and is called pâté en terrine. The most famous pâté is the pâté de foie gras, which is made from fattened livers of geese or ducks. But this does not mean that pâté always means duck or goose liver. Pâté may contain any of the following ingredients: beef, pork, liver, ham, seafood, wild game, poultry, and vegetables. Fish combined with soft cheese, mayonnaise or sour cream can also be used for pâtés.

There are many varieties of pâté in France each with a distinct taste and flavor. Some of them are Foie Gras, Rillettes, Pâté de Campagne, Pâté en Croûte.

Pâté can be served hot or cold as an appetizer or even part of the main dish.

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  • Lisa’s Luscious Liver Pate: Liver is nature’s most concentrated source of Vitamin A and contains all the B vitamins in abundance. Many of us tend to be deficient in both. It’s also one of our best sources of folic acid, iron and copper.



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