Pâté
Forcemeat
Pâté
Pâté (UK: PAT-ay, US: pa(h)-TAY, French: [pɑte] ) is a forcemeat. Originally, the dish was cooked in a pastry case and called pâté en croute; in more recent times it is more usually cooked without pastry in a terrine, and called pâté en terrine or simply terrine. Various ingredients are used, which may include meat from pork, poultry, fish or beef; fat; vegetables; herbs; spices; wine; and brandy.
Read on Wikipedia · Image David Monniaux, CC BY-SA 3.0
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