patés

Pâtés are a class of spreadable pastes and loaves made from finely ground or blended meat and fat, often including liver, herbs, spices, and other flavorings. The term derives from the French pâté, meaning paste or paste-like preparations. While many pâtés rely on liver, the category also includes liverless spreads and terrine-style loaves.

Typical meat-based pâtés include pâté de foie gras (foie gras pâté), pâté de campagne (country pâté), and pâtés made from pork, poultry, game, or beef. Vegetarian or vegan pâtés use mushrooms, lentils, nuts, or vegetables, often with aromatics. Pâté en croûte is a pâté baked inside pastry, while a terrine is a loaf-style preparation that may be served in slices.

Preparation involves grinding or finely chopping the ingredients, binding with eggs or cream, and seasoning with salt, pepper, and herbs. The mixture is cooked by baking in a water bath or gently simmered, then cooled to set. Textures range from smooth and pâté-like to coarse and rustic.

Serving typically occurs chilled or at room temperature, sliced onto bread, crackers, or vegetables, and accompanied by pickles or condiments. Storage depends on ingredients: commercially canned pâtés are shelf-stable until opened; fresh or homemade pâtés require refrigeration and should be consumed within several days. Proper hygiene is recommended due to potential bacterial growth.