Content deleted Content added
m Reverted 1 edit by 38.13.236.186 (talk) to last revision by ClueBot NG |
m wording Tag: Visual edit |
||
(11 intermediate revisions by 7 users not shown) | |||
Line 1: | Line 1: | ||
{{Short description|Paste filled with a forcemeat}} |
{{Short description|Paste filled with a forcemeat}} |
||
{{AFI}} |
|||
{{For|the short film|Pâté (film){{!}}''Pâté'' (film)}} |
{{For|the short film|Pâté (film){{!}}''Pâté'' (film)}} |
||
{{ |
{{Use dmy dates|date=February 2024}} |
||
{{Infobox food |
{{Infobox food |
||
| name = Pâté |
| name = Pâté |
||
Line 23: | Line 24: | ||
}} |
}} |
||
'''Pâté''' ({{IPAc-en|UK|ˈ|p|æ|t|eɪ}} {{respell|PAT|ay}}, {{IPAc-en|US|p|ɑː|ˈ|t|eɪ|,_|p|æ|ˈ|-}} {{respell|pa(h)|TAY}}, {{IPA-fr|pɑte|lang|LL-Q150 (fra)-Penegal-pâté.wav}}) is a paste, pie or loaf filled with a [[forcemeat]]. Common forcemeats include [[ground meat]] from [[pork]], [[poultry]], [[fish]] or [[beef]]; [[fat]], [[vegetables]], [[herb]]s, [[spice]]s and either [[wine]] or [[brandy]] (often [[cognac (brandy)|cognac]] or [[armagnac (brandy)|armagnac]]) |
'''Pâté''' ({{IPAc-en|UK|ˈ|p|æ|t|eɪ}} {{respell|PAT|ay}}, {{IPAc-en|US|p|ɑː|ˈ|t|eɪ|,_|p|æ|ˈ|-}} {{respell|pa(h)|TAY}}, {{IPA-fr|pɑte|lang|LL-Q150 (fra)-Penegal-pâté.wav}}) is a paste, pie, or loaf filled with a [[forcemeat]]. Common forcemeats include [[ground meat]] from [[pork]], [[poultry]], [[fish]] or [[beef]]; [[fat]], [[vegetables]], [[herb]]s, [[spice]]s and either [[wine]] or [[brandy]] (often [[cognac (brandy)|cognac]] or [[armagnac (brandy)|armagnac]]).<ref name=":0" /> |
||
Pâté can be served either hot or cold, but it is considered to develop its best flavors after a few days of chilling.<ref name = "Julia">{{cite book |
It is typically served as an appetizer, on or with [[bread]] or [[Cracker (food)|crackers]].<ref name=":0">{{Cite web|title=Pâté Etiquette {{!}} How to Eat... {{!}} Table Manners {{!}} Etiquette Scholar|url=https://www.etiquettescholar.com/dining_etiquette/table_manners/dinner_etiquette/appetizers_and_soup/pate.html|access-date=11 January 2022|website=www.etiquettescholar.com|archive-date=11 February 2023|archive-url=https://web.archive.org/web/20230211110712/https://www.etiquettescholar.com/dining_etiquette/table_manners/dinner_etiquette/appetizers_and_soup/pate.html|url-status=live}}</ref> Pâté can be served either hot or cold, but it is considered to develop its best flavors after a few days of chilling.<ref name = "Julia">{{cite book | title = Mastering the Art of French Cooking | author = Julia Child | publisher = [[Alfred A. Knopf]] | location = New York, New York (USA) | url = https://books.google.com/books?id=ukkVAwAAQBAJ&q=mastering+the+art+of+french+cooking | date = 1964 | pages = 564–576 | isbn = 9785879620764 | access-date = 12 October 2017 | archive-date = 15 April 2023 | archive-url = https://web.archive.org/web/20230415210924/https://books.google.com/books?id=ukkVAwAAQBAJ&q=mastering+the+art+of+french+cooking | url-status = live }}</ref> |
||
Canned pâté, being [[Shelf-stable food|shelf-stable]], is commonly found in [[military rations]],<ref>{{cite web |last1=Graham-Harrison |first1=Emma |title=The eat of battle – how the world's armies get fed |url=https://www.theguardian.com/lifeandstyle/2014/feb/18/eat-of-battle-worlds-armies-fed |website=The Guardian |access-date=6 February 2024 |date=18 February 2014 |archive-date=13 September 2023 |archive-url=https://web.archive.org/web/20230913010510/https://www.theguardian.com/lifeandstyle/2014/feb/18/eat-of-battle-worlds-armies-fed |url-status=live }}</ref> especially [[French Armed Forces|French military]] rations, which have included canned pâté for over 100 years.<ref>{{cite news |last1=Lilley |first1=Zane |title=French reservist sends 22,000 tins of Breton pâté to Ukrainian sailors |url=https://www.connexionfrance.com/article/French-news/French-reservist-sends-22-000-tins-of-Breton-pate-to-Ukrainian-sailors |access-date=6 February 2024 |publisher=The Connexion |date=17 May 2023 |archive-date=22 September 2023 |archive-url=https://web.archive.org/web/20230922015237/https://www.connexionfrance.com/article/French-news/French-reservist-sends-22-000-tins-of-Breton-pate-to-Ukrainian-sailors |url-status=live }}</ref> |
|||
== History == |
== History == |
||
{{Citations needed section|date=February 2024}} |
|||
Pâté is believed to have originated in medieval France. The word pâté derives from the Old French word patete, which referred to any sort of paste. It was used to refer to the filling of any sort of pastry. Pâté is believed to have developed as a means of preserving the meat of game that could not be kept fresh. In the 16th century, it became popular with French royalty, and in the 17th century, the first recorded pâtés appeared. The first pâtés were made from a mixture of beef and chicken with various spices. By the 19th century, pâté was a staple in French cuisine. |
Pâté is believed to have originated in medieval France. The word pâté derives from the Old French word patete, which referred to any sort of paste. It was used to refer to the filling of any sort of pastry. Pâté is believed to have developed as a means of preserving the meat of game that could not be kept fresh. In the 16th century, it became popular with French royalty, and in the 17th century, the first recorded pâtés appeared. The first pâtés were made from a mixture of beef and chicken with various spices. By the 19th century, pâté was a staple in French cuisine.{{Citation needed|date=February 2024}} |
||
== Variations == |
== Variations == |
||
In [[French cuisine|French]] or [[Belgian cuisine]], ''pâté'' may be baked in a crust as [[pie]] or [[loaf]], in which case it is called ''pâté en croûte'', or baked in a [[Terrine (cookware)|terrine]] (or other mold), in which case it is known as ''pâté en terrine''.<ref>{{Cite web|title=Demystifying French Soft Charcuterie|url=https://guide.michelin.com/en/article/features/%E6%B3%95%E5%BC%8F%E8%82%9D%E9%86%AC%E8%88%87%E8%82%89%E9%86%AC|access-date=2021 |
In [[French cuisine|French]] or [[Belgian cuisine]], ''pâté'' may be baked in a crust as [[pie]] or [[loaf]], in which case it is called ''pâté en croûte'', or baked in a [[Terrine (cookware)|terrine]] (or other mold), in which case it is known as ''pâté en terrine''.<ref>{{Cite web|title=Demystifying French Soft Charcuterie|url=https://guide.michelin.com/en/article/features/%E6%B3%95%E5%BC%8F%E8%82%9D%E9%86%AC%E8%88%87%E8%82%89%E9%86%AC|access-date=2 July 2021|website=MICHELIN Guide|language=en-US|archive-date=6 March 2022|archive-url=https://web.archive.org/web/20220306223240/https://guide.michelin.com/en/article/features/%E6%B3%95%E5%BC%8F%E8%82%9D%E9%86%AC%E8%88%87%E8%82%89%E9%86%AC|url-status=live}}</ref> Traditionally, a forcemeat mixture cooked and served in a terrine is also called a [[Terrine (food)|terrine]]. The most famous pâté is probably ''pâté de [[foie gras]]'', made from the [[liver]]s of fattened geese,<ref name="Julia" /> even though foie gras is more often prepared as ''foie gras entier'' (whole foie gras).<ref>[http://www.legifrance.gouv.fr/texteconsolide/ADHQG.htm Decree 93-999 August 9, 1993] [https://web.archive.org/web/20071011233307/http://legifrance.gouv.fr/texteconsolide/ADHQG.htm Archived] 11 October 2007 at the [[Wayback Machine]] defining legal categories and terms for foie gras in France</ref> |
||
[[File:Pâté en croûte aux olives.jpg|alt=Pâté en croûte|thumb|Pâté en croûte]] |
|||
{{Ill|Pâté en croûte|fr}} ("pâté in crust") is baked with the insertion of "chimneys" on top: small tubes or funnels that allow steam to escape, thus keeping the pastry crust from turning damp or soggy. Baked ''pâté en croûte'' usually develops an air bubble under the crust top as the meat mixture shrinks during baking; this is traditionally dealt with by infusing semi-liquid [[aspic]] in the hollow space before chilling. |
|||
In Poland, ''pasztet'' is made from poultry, fish, [[venison]], ham, or pork with eggs, flour, bread crumbs, and a varied range of additions, such as pepper, tomato sauce, mushrooms, spices, vegetables, ginger, nutmeg, cheese, or [[sugar]]. |
In Poland, ''pasztet'' is made from poultry, fish, [[venison]], ham, or pork with eggs, flour, bread crumbs, and a varied range of additions, such as pepper, tomato sauce, mushrooms, spices, vegetables, ginger, nutmeg, cheese, or [[sugar]]. |
||
Liver pâté is a common dish in Northern and Eastern Europe. It is mostly prepared by cooking and blending beef, pork, goose, or chicken liver.<ref name=":1">{{Cite book |last=Favre |first=Joseph |title=Dictionnaire universel de cuisine pratique |date=2006 |publisher=Omnibus |isbn=978-2-258-06885-8 |edition=Éd. nouvelle [des] éd. originales 1894-1906 |location=Paris}}</ref><ref>{{Cite web |title=enjoyyourcooking.com |url=http://www.enjoyyourcooking.com/appetizers-and-snacks/chicken-liver-pate.html |url-status=live |archive-url=https://web.archive.org/web/20100914081140/http://www.enjoyyourcooking.com/appetizers-and-snacks/chicken-liver-pate.html |archive-date=14 September 2010 |access-date=11 September 2010}}</ref> In France, the dish is known as ''pâté de foie'' and can contain eggs, lard, onions, flour, thyme, and spices.<ref name=":1" /> In Russia, the dish is commonly known as ''pechyonochniy pashtet'' ({{lang-ru|печёночный паштет}}, "liver pâté"), and meat from other animals can also be used. The liver is first cooked (boiled or fried) and mixed with butter or fat and seasonings such as fresh or fried onions, carrots, spices, and herbs.<ref>{{Cite web|date=14 June 2020|title=Pork Liver Pâté – Nomadic Fork pork liver pate low carb|url=https://nomadicfork.com/pork-liver-pate/|access-date=11 January 2022|website=Nomadic Fork|language=en-US|archive-date=11 January 2022|archive-url=https://web.archive.org/web/20220111035437/https://nomadicfork.com/pork-liver-pate/|url-status=live}}</ref> It can be further cooked (usually baked), but most often used without any other preparation. In Russia, the pâté is served on a plate or in a bowl, and is typically molded into the shapes of animals, such as hedgehogs.<ref>{{cite book | title = A Taste of Russia: A Cookbook of Russian Hospitality | author = Darra Goldstein | publisher = Russian Information Service | url = https://books.google.com/books?id=aKEICug2T-EC&q=russian+pate&pg=PA33 | date = 1999 | page = 33 | isbn = 9781880100424 | access-date = 12 October 2017 | archive-date = 15 April 2023 | archive-url = https://web.archive.org/web/20230415220125/https://books.google.com/books?id=aKEICug2T-EC&q=russian+pate&pg=PA33 | url-status = live }}</ref> In [[Jewish cuisine|Ashkenazi Jewish cuisine]], a similar recipe is known as [[chopped liver]], with [[schmaltz]] used instead of butter and hard-boiled eggs frequently added. |
|||
Another common type of pâté in Jewish cuisine, also popular in Russia and Ukraine, is ''[[vorschmack]]'', or ''gehakte herring'' (chopped herring).<ref name="Pokhlyobkin">В. В. Похлебкин. ''Национальные кухни наших народов''. Москва, изд. Пищевая пром-сть, 1980. [http://supercook.ru/pohlebkin-nknn/pohlebkin-nknn-41.html Еврейская кухня] {{Webarchive|url=https://web.archive.org/web/20171231191803/http://supercook.ru/pohlebkin-nknn/pohlebkin-nknn-41.html |date=31 December 2017 }}. ([[William Pokhlyobkin]]. ''The Ethnic Cuisines of our Peoples''. Moscow, Food Industry publishing house, 1980; Russian)</ref><ref>{{cite book | author = Елена Молоховец | title = Подарок молодым хозяйкам | year = 1861 | location = Санкт-Петербург | language = ru | ref = {{harvid|Molokhovets|1861}} }} [[A Gift to Young Housewives]], English translation: {{cite book | author = Joyce Stetson Toomre | title = Classic Russian Cooking: Elena Molokhovets' a Gift to Young Housewives | year = 1998 | publisher = Indiana University Press | isbn = 978-0-253-21210-8 }}</ref> |
|||
In the former [[Yugoslavia]], ''pašteta'' or ''паштета'' (a thinly |
In the former [[Yugoslavia]], ''pašteta'' or ''паштета'' (a thinly puréed pâté) is a popular bread spread usually made from [[Liver (food)|liver]], [[chicken (food)|chicken]], [[pork]], [[ham]], [[beef]], [[turkey meat|turkey]], or less commonly, [[tuna]], [[trout]], or [[salmon]].{{citation needed|date=June 2022}} |
||
In [[Vietnamese cuisine]], pâté is commonly used on ''[[bánh mì]]'' ''[[baguette]]''-type sandwiches.<ref> |
In [[Vietnamese cuisine]], pâté is commonly used on ''[[bánh mì]]'' ''[[baguette]]''-type sandwiches.<ref>{{Cite web |url=http://www.chow.com/recipes/11211-pork-and-pate-vietnamese-sandwich-banh-mi |title=Pork and Pâté Vietnamese Sandwich (''Banh Mi'') |access-date=13 February 2015 |archive-date=14 February 2015 |archive-url=https://web.archive.org/web/20150214020350/http://www.chow.com/recipes/11211-pork-and-pate-vietnamese-sandwich-banh-mi |url-status=live }}</ref> Pâté of this type is commonly made from liver. |
||
<gallery widths="200" heights="155"> |
<gallery widths="200" heights="155"> |
||
Line 55: | Line 59: | ||
{{main|Liver sausage}} |
{{main|Liver sausage}} |
||
In much of northern and |
In much of northern and Central Europe, there are soft, spreadable [[sausage]]s made primarily with liver and sometimes confused with pâté.{{Citation needed|date=February 2024}} |
||
== See also == |
== See also == |
||
Line 67: | Line 71: | ||
* [[Offal]] |
* [[Offal]] |
||
* [[Rillettes]] |
* [[Rillettes]] |
||
* [[Foie gras]] |
|||
* [[Leverpostej]] |
* [[Leverpostej]] |
||
* [[Liver spread]] |
* [[Liver spread]] |