Plain and simple, pâté is a mixture of ground meat and fat that is cooked in a vessel called a terrine. And though it might seem intimidating to make at home, it’s actually quite easy. For a pâté, scraps and organ meats are ground up with muscle meat to create a beautiful little meatloaf—for that is ultimately what pâté is. It just sounds better in French, doesn’t it?
What Kind of Meat?
Pâté is often made of pig meat and parts, but wild game like snipe, partridge, venison or wild boar can be cooked into a pâté, as can farm-raised duck, rabbit or pheasant. Even vegetables can be made into pâté. Lean meats might require the addition of some pork fat to keep the pâté from drying out in the oven. Often, pâté is cooked in a crust or pie, in which case it is called pâté en croûte—meaning “in a crust.” In England, a workaday version of this pâté is found in every pub—but they call it pork pie. More often pâté is cooked in a special metal or porcelain loaf pan, and this mold is called a terrine. You might hear pâté referred to as terrine; if it’s cooked in a terrine, it can correctly be called a terrine.
Pâté or Terrine?
Sometimes served hot, but more usually cold, pâté in France refers to the coarsely ground version of the rustic meat dish. Savory herbs and onions, and sometimes Cognac, Armagnac or wine round out most pâté recipes, though pistachios, dried cherries, and prunes might stud the meat, too. As you can see below, at D’Artagnan we use the term “terrine” to refer to our coarse meat pâtés. The casual use of the two terms interchangeably is now more acceptable in French culinary circles. And we also refer to silky-smooth foie gras cooked in a terrine as a “terrine.”
Serving and Eating Pâté
Our selection of pâtés is described below. Click through to learn how toincorporate them in acharcuterie board.
Pâté de Campagne (com-pon-yah) – literally meaning country pâté, this is a pork-based pâté made with liver and usually pork shoulder, onions, garlic, and parsley. Sometimes the loaf is cooked with bacon wrapped around it or caul fat. Best when served with grainy mustard, cornichons, and a fresh baguette or boule loaf, though pâté de campagne would be perfect in a banh mi sandwich.
Duck Terrine Mousquetaire (moose-kuh-tear) - This classic country-style terrine uses all the Gascony trinity of flavors: duck, prunes, and Armagnac. Note that this one is called a terrine, after the mold it is baked in. The sweetness of the prunes plays well with the rich duck meat in this savory recipe. The name is inspired by the musketeers (most famous among them a certain D’Artagnan) as mousquetaire is the French version of the word.
You can also make foie gras in a terrine, which is the ultimate, purist version of prepared foie gras since the whole liver is packed into a terrine mold and cooked at low temperature in a water bath. More on that here.
A Final Thought on Pâté
Though we have concentrated on the French contributions in the world of pâtés, let’s not forget that other cultures have also made pâtés, in terrines or otherwise. In Germany and Austria, liverwurst, that soft, spreadable sausage shaped pâté is popular, and the recipe came to the United States with immigrants from that region. But the charms of pâté in various guises are well known to the Netherlands, Scandinavia, Russia, Ukraine, Poland, Sweden, and Great Britain. Whichever way you slice it, spread it, or serve it, pâté is a treat that everyone seems to enjoy.
FAQs
Pâté is mainly made from poultry and pork meat, with variations including wild game like partridge, venison, or wild boar, duck, rabbit, or pheasant, and to that is added a mix of spices, herbs, vegetables, foie gras, black truffle or even alcohol.
What is a pâté made of? ›
Pâté is often made of pig meat and parts, but wild game like snipe, partridge, venison or wild boar can be cooked into a pâté, as can farm-raised duck, rabbit or pheasant. Even vegetables can be made into pâté. Lean meats might require the addition of some pork fat to keep the pâté from drying out in the oven.
How do the French serve pâté? ›
Pate served on toasted bread or baguette along with a large green salad makes a simple, but scrumptious lunch or small meal. Again, cornichons make a nice addition to the plate. For a special presentation, slice the cornichon lengthwise in four to six slices and fan them out, placing one on each piece of Pate.
What is a fun fact about pâté? ›
The word "pâté" is related to the word "pasta." This isn't just a fun fact of linguistics. Pâté was indeed related to dough. A few centuries ago, pâté was prepared the same way it is today — minced meat was chopped, carrots, onions and spices were added.
What is patay? ›
Patay is an unleavened baked bread-like product made with flour from the algarrobo or white carob tree (the Prosopis alba Griseb or, occasionally in some areas, the Prosopis chilensis (Mol) Stunz). Plants of this genus have a high nutritional value, and the carob pod is among the oldes food used by humans.
What does pâté contain? ›
A pâté often contains chicken, pork, duck, goose, or other game and common additions include vegetables, herbs, spices, and either wine or brandy (often cognac or sherry). Pâté can be served either hot or cold, but it is considered best enjoyed at room temperature.
Why is pâté so good for you? ›
Rich source of vitamin A
Liver and liver products, like pâté, are a rich source of vitamin A in the form of retinol, which is the 'active' form. Muscle meat is not such an impressive source and plant sources have to be converted to the active form in the gut, so that the body can use them.
Do you eat the butter on top of pâté? ›
Homemade pâté recipes, for example, often suggest pouring a layer of melted butter on top of the finished product to extend its shelf life, even though pâté keeps well in the refrigerator. If the extra fat bothers you, you can take it off the part of the pâté you'll be consuming at the moment, but it's not necessary.
What is the French version of pâté? ›
Some of the most popular types of pâté in France include pâté de campagne, made with pork, pâté de foie gras, made with duck or goose liver, and pâté en croûte, which is baked in a pastry crust.
Is pâté made from duck? ›
Many people associate pâtés with duck or goose livers, both of which can be used to make excellent spreads. But a tasty pâté can also be prepared using duck or goose breast fillets or meat that has been stripped from the legs and thighs.
(peɪt ) noun. the head, esp with reference to baldness or (in facetious use) intelligence. Collins English Dictionary.
What is the meaning of pâté pâté? ›
/pɑˈteɪ, pæ-/ a thick, smooth, soft mixture made from ground meat, fish, or vegetables. (Definition of pate from the Cambridge Academic Content Dictionary © Cambridge University Press)
What is pâté called in america? ›
Usually made in a terrine (a porcelain dish), pâté may also be referred to as terrine, used as an abbreviation of pâté en terrine. Though some consider terrine to imply a coarser, heartier pâté, the two terms are used interchangeably today.
What is pâté called in english? ›
The former gives the original meaning as a "culinary preparation consisting of minced meat or fish surrounded by dough and baked in the oven"; the OED's definition is "a pie or pastry usually filled with finely minced meat, fish, vegetables, etc." The French words pâte (pastry) and pâté are both derived from the Latin ...
What does dada mean? ›
Definitions of dada. an informal term for a father; probably derived from baby talk. synonyms: dad, daddy, pa, papa, pappa, pop. type of: begetter, father, male parent. a male parent (also used as a term of address to your father)
Are liverwurst and pâté the same thing? ›
While liver sausages are generally filled into casings, liver pâté is primarily filled into some sort of mould. As the name indicates, liver is commonly incorporated into these products while other types of pâté consist of meat and fat material only.
What is the most common type of pâté? ›
Though common meats used in Pates include beef, pork, liver, ham, salmon, chicken and wild game, Pâté de Foie Gras is considered the king of Pates.
Why is liver pate so expensive? ›
It's that labor cost—coupled with a limited supply of fatty livers for the market—that makes foie gras so pricey.
