Plain and simple, pâté is a mixture of ground meat and fat that is cooked in a vessel called a terrine. And though it might seem intimidating to make at home, it’s actually quite easy. For a pâté, scraps and organ meats are ground up with muscle meat to create a beautiful little meatloaf—for that is ultimately what pâté is. It just sounds better in French, doesn’t it?
What Kind of Meat?
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. Often, pâté is cooked in a crust or pie, in which case it is called pâté en croûte—meaning “in a crust.” In England, a workaday version of this pâté is found in every pub—but they call it pork pie. More often pâté is cooked in a special metal or porcelain loaf pan, and this mold is called a terrine. You might hear pâté referred to as terrine; if it’s cooked in a terrine, it can correctly be called a terrine.
Pâté or Terrine?
Sometimes served hot, but more usually cold, pâté in France refers to the coarsely ground version of the rustic meat dish. Savory herbs and onions, and sometimes Cognac, Armagnac or wine round out most pâté recipes, though pistachios, dried cherries, and prunes might stud the meat, too. As you can see below, at D’Artagnan we use the term “terrine” to refer to our coarse meat pâtés. The casual use of the two terms interchangeably is now more acceptable in French culinary circles. And we also refer to silky-smooth foie gras cooked in a terrine as a “terrine.”
Serving and Eating Pâté
Our selection of pâtés is described below. Click through to learn how toincorporate them in acharcuterie board.
Pâté de Campagne (com-pon-yah) – literally meaning country pâté, this is a pork-based pâté made with liver and usually pork shoulder, onions, garlic, and parsley. Sometimes the loaf is cooked with bacon wrapped around it or caul fat. Best when served with grainy mustard, cornichons, and a fresh baguette or boule loaf, though pâté de campagne would be perfect in a banh mi sandwich.
Duck Terrine Mousquetaire (moose-kuh-tear) - This classic country-style terrine uses all the Gascony trinity of flavors: duck, prunes, and Armagnac. Note that this one is called a terrine, after the mold it is baked in. The sweetness of the prunes plays well with the rich duck meat in this savory recipe. The name is inspired by the musketeers (most famous among them a certain D’Artagnan) as mousquetaire is the French version of the word.
You can also make foie gras in a terrine, which is the ultimate, purist version of prepared foie gras since the whole liver is packed into a terrine mold and cooked at low temperature in a water bath. More on that here.
A Final Thought on Pâté
Though we have concentrated on the French contributions in the world of pâtés, let’s not forget that other cultures have also made pâtés, in terrines or otherwise. In Germany and Austria, liverwurst, that soft, spreadable sausage shaped pâté is popular, and the recipe came to the United States with immigrants from that region. But the charms of pâté in various guises are well known to the Netherlands, Scandinavia, Russia, Ukraine, Poland, Sweden, and Great Britain. Whichever way you slice it, spread it, or serve it, pâté is a treat that everyone seems to enjoy.
FAQs
Pâté is a rich, savory spread typically made from ground meat or fish, mixed with mainly pork fat, fresh herbs, spices, and occasionally other ingredients like fruits, nuts, or vegetables.
What is a pâté made of? ›
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.
What is the most common pâté? ›
Common choices include liver, pork, and poultry. The meat is often cooked and then ground into a paste. Spices and herbs are added for flavor. Sometimes, vegetables or wine are mixed in as well.
How do the French serve pâté? ›
Pate served on toasted bread or baguette along with a large green salad makes a simple, but scrumptious lunch or small meal. Again, cornichons make a nice addition to the plate. For a special presentation, slice the cornichon lengthwise in four to six slices and fan them out, placing one on each piece of Pate.
What is the origin of pâté pâté? ›
Terrines or Pâtés were known to the Romans, Greek and French as early as the 11th century. In ancient Greece, Athenians sold Pâtés at the market along with other meats. It was mostly a way to make more money by utilising and selling every part of the animals they used.
Is pâté made from duck? ›
Many people associate pâtés with duck or goose livers, both of which can be used to make excellent spreads. But a tasty pâté can also be prepared using duck or goose breast fillets or meat that has been stripped from the legs and thighs.
What does pâté contain? ›
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.
What is an example of a pâté? ›
Pâté de Pâques, for example, which is filled with ground meat, chopped pork, chicken, or rabbit, and hard-boiled eggs, is an Easter specialty of the Poitou region. Pâté de foie gras, pastry that is filled with liver from specially fattened geese or ducks, is considered a delicacy.
Do you eat the fat on top of pâté? ›
Homemade pâté recipes, for example, often suggest pouring a layer of melted butter on top of the finished product to extend its shelf life, even though pâté keeps well in the refrigerator. If the extra fat bothers you, you can take it off the part of the pâté you'll be consuming at the moment, but it's not necessary.
Why is liver pate 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.
While liver sausages are generally filled into casings, liver pâté is primarily filled into some sort of mould. As the name indicates, liver is commonly incorporated into these products while other types of pâté consist of meat and fat material only.
Is liver pate healthy? ›
Liver and liver products, like pâté, are a rich source of vitamin A in the form of retinol, which is the 'active' form. Muscle meat is not such an impressive source and plant sources have to be converted to the active form in the gut, so that the body can use them.
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.
What's the best thing to put pâté on? ›
Search, View and Navigation
- • French bread spread. For an elegant and tasty appetizer, serve any type of pâté with a fresh baguette, sliced toasted bread. ...
- • Eggs. ...
- • Sandwiches. ...
- • With cheese and fruits. ...
- • Stuffed into veggies. ...
- • As dip. ...
- • Tartines. ...
- • On meats.
Pâté de Campagne (com-pon-yah) – meaning country pâté, this is a pork-based pâté made with liver and usually pork shoulder, onions, garlic, and parsley. Sometimes the loaf is cooked with bacon wrapped around it or caul fat.
What is the English name of pâté? ›
/peɪt/ Your pate is the top of your head. But say the word with a French accent, and voila!
What is the main ingredient in pâté? ›
Pâté is a rich, savory spread typically made from ground meat or fish, mixed with mainly pork fat, fresh herbs, spices, and occasionally other ingredients like fruits, nuts, or vegetables. Pâté is often served as an appetizer or snack or spread on a fresh baguette, crackers, or toasted bread.
How to eat pâté correctly? ›
How to Eat Pâté Pâté can be enjoyed in countless ways, including charcuterie boards, sliced and used as sandwich meat, and even spread on a bagel. "I think it could be the new cream cheese," asserts Dionne. "You can also make any salad instantly French by adding a little pâté as a protein."
How much pâté can I eat? ›
Liver is a very rich source of vitamin A. Do not eat liver or liver products, such as pâté, more than once a week. You should also be aware of how much vitamin A there is in any supplements you take.
What food is similar to pâté? ›
Although pâté and terrine differ in the way they are cooked, they are similar in one fundamental respect: they are the best friends for your starters or aperitifs with friends. Whether accompanied by a fresh baguette, rusks, cold cuts, rillettes or gherkins, these dishes will satisfy you.
Always a favourite on any menu is a terrine / parfait or a pate. They are all similar in their intent, but are different in their appearance and texture. A parfait is a type of pate that has a very smooth consistency, whereas a terrine is traditionally more chunky and a pate would be somewhere in between.
Are pâté and liverwurst the same thing? ›
While liver sausages are generally filled into casings, liver pâté is primarily filled into some sort of mould. As the name indicates, liver is commonly incorporated into these products while other types of pâté consist of meat and fat material only.
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.
Is pâté good or bad for you? ›
Adding pâté to your diet boosts your micronutrient intake, which offers some health benefits, but it also increases your intake of fat and cholesterol. Consume pâté in moderation as a treat, but don't make it a daily part of your diet.
