Chef at 11:18, 6 November 2012

2012-11-06T11:18:53Z

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{{#seo:
|title=Pâté: Cooking Wiki
|titlemode=replace
|keywords=#pata #fish #pastry #fruit #preparedfoods #puffpastry #terrineofporkalliumsativum #vegetables #bacon #game #chicken
|hashtagrev=12032020
|description=There exists confusion between the words pate and terrine and hopefully the following quotes from Larousse Gastronomique, Montagne, P. (eds
}}


[[Image:Garlic Terrine.jpg|300px|thumb|right|Terrine of pork 'Allium Sativum']]
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.

''''Pâté''' - A [[pastry]] case consisting of a bottom, sides and top, containing a filling of [[meat]], [[fish]], [[vegetables]] or [[fruit]].

In principle, the word ''pâté'' should apply only to [[meat]] or [[fish]] dishes enclosed in ''[[pastry]]'' (lining paste, [[puff pastry]], or any other) and baked in the oven.

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.'

''''Terrine''' - Earthenware dish in which [[meat]], [[game]] and [[fish]] are cooked. By extension the word ''terrine'' is also used to designate the food itself, for example, ''[[pâté de foie gras|Terrine of foie gras]], of [[chicken]]'', etc.'

Try [[Terrine of pork 'Allium Sativum'|this fabulous terrine recipe]], pictured, by [[User:JuliaBalbilla|JuliaBalbilla]]. It's wonderful and as a bonus, you get dripping and jelly too!

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[[Category:Ingredients]]
[[Category:Prepared foods]]
[[Category:Meat]]

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Pâté - Revision history

Chef at 11:18, 6 November 2012