pate

Pâté, or pate, is a spreadable paste or forcemeat dish from French cuisine. It is typically made by grinding or emulsifying meat and fat—often liver—together with aromatics, herbs, and liquids such as wine or brandy. The mixture is seasoned, packed into a mold or loaf, and cooked, sometimes in a water bath. Pâté can be served hot or cold, but it is most commonly enjoyed chilled or at room temperature as an appetizer spread on bread or crackers.

Common varieties include pâté de foie gras, a smooth liver pâté made with foie gras; pâté de campagne (country pâté), usually coarsely ground pork with fat and sometimes liver; and pâté en croûte, baked inside a pastry crust. Terrine is a related preparation that may be similar in texture or form but is typically cooked and unmolded in a ceramic dish or mold. Pâté can be made from different meats, including chicken, duck, venison, or combinations, and may incorporate vegetables, nuts, or dried fruit.

Serving and storage: pâté is commonly served with bread, cornichons, or mustard. It is usually sold refrigerated in jars or tins and should be kept chilled and consumed within the period indicated by the producer; homemade pâté should be refrigerated and eaten within a few days. In some cuisines, pâté is paired with pickles or greens to balance its richness. The term pâté is French, derived from pâte, meaning paste or dough, and the English spelling pate is also widely used.