pátý

Pâté is a spreadable mixture of meat and fat, or sometimes fish or vegetables, that is finely or coarsely ground, seasoned, and cooked. The term is French in origin, and in English it broadly denotes a prepared forcemeat paste that can be served cold or at room temperature as an appetizer or sandwich filling. Classic pâtés often rely on liver, especially pork or chicken liver, combined with fat, onions, herbs, spices, wine or brandy, and a binding agent such as eggs or cream.

Variants include pâté de foie gras, a liver-based pâté made with goose or duck liver; pâté de campagne (country pâté), a coarser mixture that may include pork and liver; and pâté en croûte, which is baked inside a pastry crust. A terrine refers to the dish or mold in which the forcemeat is baked and then unmolded for serving, sometimes with layers of fat or vegetables.

Preparation typically involves grinding or blending the ingredients, seasoning to taste, and shaping the mixture in a mold or loaf pan. Cooking methods vary from slow baking to steaming or poaching, and some pâtés are emulsified to a smooth texture. After cooking, most pâtés are cooled to help them set before slicing.

Storage and serving: pâté is commonly refrigerated and served in thin slices with bread, crackers, cornichons, and mustard. Canned or jarred pâtés offer longer shelf life. Some pâtés, particularly those made with delicate ingredients, should be consumed within a few days of opening.

Ethics and nutrition: pâté can be high in fat and salt. Certain types, such as foie gras, raise animal-welfare concerns and are subject to legal restrictions in some regions.