Liver pâté with bread — Photo courtesy of iStock / SMarina
Foie gras en croute? Pig liver? To non-French eaters curious about pâte, the options can sound overwhelming, and frankly, unappealing. Americans aren't necessarily used to eating offal – the organs and typically unused parts of pigs and poultry – a staple of French cuisine.
If you needed a reason, eating animals tail to tongue is yet another way to be more sustainable and conscientious about our meat consumption, so get ready to dig into pâté.
To start, what is that brown mush exactly?
"Pâté is a fancy meatloaf served cold," explains Ariane Daguin, CEO, Owner & Co-Founder of D’Artagnan, which purveys gourmet and organic meats.
It's an umbrella term
Traditionally made with liver, and mixed with wine and spices until it’s cooked down into a spreadable texture, pâté can also be created with liver or other parts of pork, venison, chicken, fish, duck and other game, and even created with veggies on occasion.
Pâté is an umbrella term for this slow-cooked, chilled chunk of meat. "Some pâtés are coarse and rustic; others are fine and smooth," a representative at specialty grocery Dean & Deluca said. "A great pâté is always decadent and delicious."
What’s in a name?
Pâté en croute — Photo courtesy of iStock / Emmanuel Chansarel-Bourigon
Usually made in a terrine (a porcelain dish), pâté may also be referred to as terrine, used as an abbreviation of pâté en terrine. Though some consider terrine to imply a coarser, heartier pâté, the two terms are used interchangeably today.
Is foie gras pâté?
There is one notable exception in the naming of pâtés: When pâté is made entirely with foie gras, it shouldn’t be called pate, but "terrine of foie gras," says Daguin.
A pâté served in a crust, usually a flaky pastry dough, is called pâté en croute. It's incredibly difficult to master, but this type of pâté may be the easiest to palate for some – think of the meat-heavy dish as a hot dog between a delicate bun. (just don’t add ketchup).
Pâté 101
Country pâté — Photo courtesy of iStock / Sarsmis
For beginners, Daguin recommends pâté de campagne as a "pâté 101." This country-style pâté is traditionally made with coarse ground pork meat and pork liver with garlic, parsley and sometimes onion, rosemary and clove, making it a savory and easy intro to those unfamiliar with pâté’s often unique texture and flavor.
Don’t spoon it up all at once. "Take a slab and put it on an open face slice of peasant bread," Daguin suggests. "You can spread some Dijon mustard or slightly spicy chutney on the bread, or top it with a baby pickle (a cornichon). The acidity will nicely complement the richness of the pâté."
Daugin also recommends pairing pâtés with tannic red wines for the same reason.
Halo Top lover? If you’re into smooth and creamy dishes, consider ordering a mousse, which is traditionally made with duck or poultry liver, as well as liqueurs and spices, and whipped into a light paste to be spread on baguettes or eaten with a small spoon.
Ready to upgrade? Those into rich foods (think fatty cuts of meat or silky milk chocolate) should enjoy a terrine of foie gras, which is "very rich and has a very complex and silky taste," Daugin says. For this type of pâté, skip the acidic garnish and go for a simple slice of bread to coat your mouth in decadence.
FAQs
Pâté is a mixture of seasoned ground meat with seasoning, herbs and vegetables that is baked into a terrine and served at room temperature (for most of them). Some pâté are baked inside a pastry dough which is known as pâté en croûte.
What is a fun fact about pâté? ›
The word "pâté" is related to the word "pasta." This isn't just a fun fact of linguistics. Pâté was indeed related to dough. A few centuries ago, pâté was prepared the same way it is today — minced meat was chopped, carrots, onions and spices were added.
Can I eat liver pate every day? ›
But it's particularly rich in Vitamin A, which is where the risks lie. If you eat liver pâté every day, the Vitamin A levels in your body may exceed the healthy range.
What is the main ingredient of pâté? ›
Pâté is often made of pig meat and parts, but wild game like snipe, partridge, venison or wild boar can be cooked into a pâté, as can farm-raised duck, rabbit or pheasant. Even vegetables can be made into pâté. Lean meats might require the addition of some pork fat to keep the pâté from drying out in the oven.
What is the most important meat in pâté? ›
Traditionally made with liver, and mixed with wine and spices until it's cooked down into a spreadable texture, pâté can also be created with liver or other parts of pork, venison, chicken, fish, duck and other game, and even created with veggies on occasion.
Should pâté be served warm or cold? ›
A pâté often contains chicken, pork, duck, goose, or other game and common additions include vegetables, herbs, spices, and either wine or brandy (often cognac or sherry). Pâté can be served either hot or cold, but it is considered best enjoyed at room temperature.
Why is pâté so expensive? ›
Pate Foie Gras is French for fat liver paste. It is a luxury item because few countries allow it to be made, due to the extreme cruelty involved. It is the cancerous liver of a duck or goose fattened by force in a process known as gavage. Birds spend their lives in semi-darkness.
Why is pâté called pâté? ›
Pâté is roughly translated from the French to mean something like a “paste” or coarse mixture. It as a mixture of ground meats and fat to which other savory herbs and spices are added. With a dash of port wine or sherry thrown in (historically for good health!) the mixture is then baked in a loaf like “terrine”.
What is pâté called in America? ›
Literally “paste” in French, the word pâté is typically used by English-speakers to refer to two types of chopped-meat dishes: pâté en croûte, which is baked in pastry (like a meat pie) and crustless pâté en terrine, which is made in a special mold called a terrine.
Who should not eat pâté? ›
Eating meat when you're pregnant
pâté of all types, including vegetable pâté – they can contain listeria, a type of bacteria that could harm your unborn baby. liver and liver products – these foods are very high in vitamin A, and too much vitamin A can harm the unborn child.
A grilled, properly spiky sourdough bread would be the ideal here, but any decent, thick-cut real white or granary bread will do. Brown bread feels too worthy in this context. Likewise, limp, thin-sliced, industrially manufactured bread will not cut it in the regal presence of a paté.
Is pâté good for gut health? ›
Liver deserves its status as a superfood because it is the most nutrient dense part of an animal. It is ideal for those with inflammatory or autoimmune conditions to support gut healing. It is also supportive for your immune system, skin, gut and may help prevent bleeding gums.
What is the jelly layer on pâté? ›
Aspic or meat jelly (/ˈæspɪk/) is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as aspic gelée or aspic jelly.
What is the most common pâté? ›
Some of the most popular types of pâté in France include pâté de campagne, made with pork, pâté de foie gras, made with duck or goose liver, and pâté en croûte, which is baked in a pastry crust.
What does pâté stand for? ›
pate in American English
1. the head, esp. the top of the head. 2. the brain or intellect.
What is a traditional pâté? ›
Paté (pronounced pah-tay) is a French term that loosely translates to paste. Paté is a savory filling of meat and fat that is baked in a terrine (an earthenware vessel) and served hot or cold. Traditionally, paté was baked in pastry, aka paté en croute.
Are pâté and liverwurst the same thing? ›
Pâté is most associated with French cuisine, but variations on this dish can be found all over the world. It's possible that Americans who are unfamiliar with pâté are fans of liverwurst, unaware that the dishes are essentially the same. Liverwurst, especially in sliced form, is a common sandwich filler for many.
What's the difference between meat paste and pâté? ›
Pate is French for paste. The most common types of pastes consist of offal, or meat (e.g., chicken, beef, rabbit, pork), but pate can also be made from vegetables and other ingredients; and 'all of the above'; with recipe variations too numerous to mention.
Liver pâté with bread — Photo courtesy of iStock / SMarina
Pâté en croute — Photo courtesy of iStock / Emmanuel Chansarel-Bourigon
Country pâté — Photo courtesy of iStock / Sarsmis