brout

Brout is a culinary term referring to a type of meat pâté or terrine. It is typically made from ground or minced meat, often pork, liver, or game, combined with various seasonings, herbs, and sometimes vegetables or fruits. The mixture is then slow-cooked, usually in a bain-marie, to achieve a tender and spreadable consistency. Brout can be served chilled or at room temperature, often as an appetizer or part of a charcuterie board. Its texture can range from smooth and fine to coarser, depending on the preparation method and ingredients used. While the term is most commonly associated with French cuisine, similar preparations of ground and cooked meat mixtures are found in various culinary traditions around the world. The specific ingredients and preparation techniques can vary widely, leading to a diverse array of brout recipes.