Pate, Pate

Pate (French pronunciation: [pɑte]; UK: /ˈpæteɪ/, US: /pɑˈteɪ/) is a mixture of ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy. Pate can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chillingIn French or Belgian cuisine, pate may be baked in a crust as pie or loaf, in which case it is called pate en croute or baked in a terrine (or other mold), in which case it is known as pate en terrine. Traditionally, a forcemeat mixture cooked and served in a terrine is also called a terrine. The most famous pate is probably pate de foie gras, made from the fattened livers of geese. Foie gras entier is fattened goose liver cooked and sliced, not made into pate. Pate en croute 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 pate en croute 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 the Netherlands, Finland, Germany, Hungary, Sweden, and Austria, some liver pates are shaped as a soft, often spreadable sausage, called leverworst (Dutch), majpastetom/majkrem (Hungarian), or Leberwurst (German). In the United States these are sometimes called "liverwurst" (mixing English and German), or braunschweiger. Some liverwursts can be sliced. In the US, sliced liverwurst is used as a sandwich filler. Others are spreadable as most French or Belgian pate; these types are more popular in the UK. 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.In Scandinavia, leverpostej is a popular baked pate similar to the French pate en terrine, usually made of lard and pork liver.In Russia and Ukraine, the dish is mostly prepared with beef, goose or chicken liver and thus is commonly known as печёночный паштет (Russian, pechyonochniy pashtet), however other meats also can be used. Unlike the Western European method the liver is first cooked (boiled or fried) and mixed with butter and/or fat and seasoning, such as fresh or fried onion, carrots, spices and herbs. It can be further cooked (usually baked), but most often is used without any other preparation. The pate is served on bread, often with dill or other fresh herbs. French varieties include the Brussels and Ardennes.In the former Yugoslavia, pašteta (a thinly pureed pate) is a very popular bread spread usually made from chicken or less commonly tuna or salmon.Baoguette61 Lexington Avenue, New York, NY 10010(212) 532-1133 ‎baoguette.com[mappress mapid="124"]http://cooksns.com/?p=1579

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