There exists confusion between the words pâté and terrine and hopefully the following quotes from Larousse Gastronomique, Montagné, P. (eds. Froud, N. & Turgeon, C.), Hamlyn, London (1976), will clarify the difference between the two.
The term, however, is also used to describe any preparation put into a pie dish lined with rashers (strips) of bacon and baked in the oven. The correct name for this type of dish is terrine, and they should always be referred to as such, but common usage has applied the term pâté to these preparations, which, by the way, are always served cold, whereas the real pâtés can be served hot or cold.'
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