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
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 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 is the best pâté for beginners? ›
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.
How to eat pâté correctly? ›
For an elegant and tasty appetizer, serve any type of pâté with a fresh baguette, sliced toasted bread. Let your guests self serve, or spread the pâté on the bread or toast in advance and arrange them on a garnished plate.
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 famous 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.
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”.
Why is pâté so expensive? ›
Often artisanal pâté is made with locally sourced ingredients, with meat and fat from small farms instead of large corporations. The practices the company adheres to can drastically influence the price of the final product, creating a rather large gap between mass-market production and artisanal product.
Which pâté is the healthiest? ›
Liver and liver products, such as liver pâté and liver sausage, are a good source of iron, as well as being a rich source of vitamin A.
Why is liver pate so expensive? ›
It's that labor cost—coupled with a limited supply of fatty livers for the market—that makes foie gras so pricey.
Pâte goes well with many kinds of beer, co*cktails, and wine, both red and white. But our favorite sip and snack of the summer? Gotta be Lambrusco (a Spanish sparkling red wine) and Sage and Pork Mousse with Vermouth.
How quickly should you eat pâté? ›
Once opened eat within 7 days. The rillettes are preserved in fat and can last much longer, use your judgement. Unopened the pate can be stored for about 2 weeks.
What bread is best for pâté? ›
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.
How do the French eat pâté? ›
PATE DE CAMPAGNE ( COUNTRY STYLE COARSE PATE)
This “Pate de Campagne” is a French classic and is made with coarse pork and black Peppercorns. We recommend you to serve it at room temperature with a sprinkling of salt, cornichons, dijon Mustard, and a fresh baguette.
Is pâté as healthy as liver? ›
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 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.
Who invented pâté? ›
French chef Jean-Joseph Clause is credited with creating and popularising pâté de foie gras in 1779 (Foie gras is a specialty food product made with goose or duck liver). Chef Clause's culinary genius was rewarded a gift of twenty pistols by King Louis XVI, and he obtained a patent for the dish in 1784.
What does pâté mean in slang? ›
(peɪt ) noun. the head, esp with reference to baldness or (in facetious use) intelligence. Collins English Dictionary.
What is the history of 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.
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