Pâté
Pâté (UK: /ˈpæteɪ/ PAT-ay, US: /pɑːˈteɪ, pæˈ-/ pa(h)-TAY, French: [pɑte] ⓘ) 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).[1]
Various pâtés | |
| Place of origin | |
|---|---|
| Main ingredients | Meat, fish, seafood, or vegetables |
| |
It is typically served as an appetizer, on or with bread or crackers.[1] Pâté can be served either hot or cold, but it is considered to develop its best flavors after a few days of chilling.[2]
Canned pâté, being shelf-stable, is commonly found in military rations,[3] especially French military rations, which have included canned pâté for over 100 years.[4]
History edit
This section needs additional citations for verification. (February 2024) |
Pâté is believed to have originated in medieval France. The word pâté derives from the Old French word patete, which referred to any sort of paste. It was used to refer to the filling of any sort of pastry. Pâté is believed to have developed as a means of preserving the meat of game that could not be kept fresh. In the 16th century, it became popular with French royalty, and in the 17th century, the first recorded pâtés appeared. The first pâtés were made from a mixture of beef and chicken with various spices. By the 19th century, pâté was a staple in French cuisine.[citation needed]
Variations edit
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.[5] Traditionally, a forcemeat mixture cooked and served in a terrine is also called a terrine. The most famous pâté is probably pâté de foie gras, made from the livers of fattened geese,[2] even though foie gras is more often prepared as foie gras entier (whole foie gras).[6]
Pâté en croûte ("pâté in crust") 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. 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.
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.
Liver pâté is a common dish in Northern and Eastern Europe. It is mostly prepared by cooking and blending beef, pork, goose, or chicken liver.[7][8] In France, the dish is known as pâté de foie and can contain eggs, lard, onions, flour, thyme, and spices.[7] In Russia, the dish is commonly known as pechyonochniy pashtet (Russian: печёночный паштет, "liver pâté"), and meat from other animals can also be used. The liver is first cooked (boiled or fried) and mixed with butter or fat and seasonings such as fresh or fried onions, carrots, spices, and herbs.[9] It can be further cooked (usually baked), but most often used without any other preparation. In Russia, the pâté is served on a plate or in a bowl, and is typically molded into the shapes of animals, such as hedgehogs.[10] In Ashkenazi Jewish cuisine, a similar recipe is known as chopped liver, with schmaltz used instead of butter and hard-boiled eggs frequently added.
Another common type of pâté in Jewish cuisine, also popular in Russia and Ukraine, is vorschmack, or gehakte herring (chopped herring).[11][12]
In the former Yugoslavia, pašteta or паштета (a thinly puréed pâté) is a popular bread spread usually made from liver, chicken, pork, ham, beef, turkey, or less commonly, tuna, trout, or salmon.[citation needed]
In Vietnamese cuisine, pâté is commonly used on bánh mì baguette-type sandwiches.[13] Pâté of this type is commonly made from liver.
- Wild boar terrine
- Chopped liver
- Vorschmack (chopped herring)
- Polish pasztet
Liver sausage edit
In much of northern and Central Europe, there are soft, spreadable sausages made primarily with liver and sometimes confused with pâté.[citation needed]
See also edit
References edit
- ^ a b "Pâté Etiquette | How to Eat... | Table Manners | Etiquette Scholar". www.etiquettescholar.com. from the original on 11 February 2023. Retrieved 11 January 2022.
- ^ a b Julia Child (1964). Mastering the Art of French Cooking. New York, New York (USA): Alfred A. Knopf. pp. 564–576. ISBN 9785879620764. from the original on 15 April 2023. Retrieved 12 October 2017.
- ^ Graham-Harrison, Emma (18 February 2014). "The eat of battle – how the world's armies get fed". The Guardian. from the original on 13 September 2023. Retrieved 6 February 2024.
- ^ Lilley, Zane (17 May 2023). "French reservist sends 22,000 tins of Breton pâté to Ukrainian sailors". The Connexion. from the original on 22 September 2023. Retrieved 6 February 2024.
- ^ "Demystifying French Soft Charcuterie". MICHELIN Guide. from the original on 6 March 2022. Retrieved 2 July 2021.
- ^ Decree 93-999 August 9, 1993 11 October 2007 at the Wayback Machine defining legal categories and terms for foie gras in France
- ^ a b Favre, Joseph (2006). Dictionnaire universel de cuisine pratique (Éd. nouvelle [des] éd. originales 1894-1906 ed.). Paris: Omnibus. ISBN 978-2-258-06885-8.
- ^ "enjoyyourcooking.com". from the original on 14 September 2010. Retrieved 11 September 2010.
- ^ "Pork Liver Pâté – Nomadic Fork pork liver pate low carb". Nomadic Fork. 14 June 2020. from the original on 11 January 2022. Retrieved 11 January 2022.
- ^ Darra Goldstein (1999). A Taste of Russia: A Cookbook of Russian Hospitality. Russian Information Service. p. 33. ISBN 9781880100424. from the original on 15 April 2023. Retrieved 12 October 2017.
- ^ В. В. Похлебкин. Национальные кухни наших народов. Москва, изд. Пищевая пром-сть, 1980. Еврейская кухня 31 December 2017 at the Wayback Machine. (William Pokhlyobkin. The Ethnic Cuisines of our Peoples. Moscow, Food Industry publishing house, 1980; Russian)
- ^ Елена Молоховец (1861). Подарок молодым хозяйкам (in Russian). Санкт-Петербург.
{{cite book}}: CS1 maint: location missing publisher (link) A Gift to Young Housewives, English translation: Joyce Stetson Toomre (1998). Classic Russian Cooking: Elena Molokhovets' a Gift to Young Housewives. Indiana University Press. ISBN 978-0-253-21210-8. - ^ "Pork and Pâté Vietnamese Sandwich (Banh Mi)". from the original on 14 February 2015. Retrieved 13 February 2015.
External links edit
- The dictionary definition of pâté at Wiktionary