Pâté is a French culinary preparation consisting of a mixture of ground meat, fat, and seasonings, often including herbs, spices, wine, or brandy. It can be made from various meats such as pork, poultry, beef, game, fish, or seafood, and sometimes vegetables or other ingredients like truffles or nuts are added. The mixture is typically cooked in a terrine (an earthenware dish) or baked in a pastry crust, though modern pâtés are often crustless
. Historically, pâté was baked in pastry (called pâté en croûte), but today it is more commonly cooked in a terrine without pastry, often referred to simply as pâté or terrine interchangeably. The texture can vary from smooth and creamy (mousse) to coarse and chunky (country-style)
. Pâté is usually served cold or at room temperature and is enjoyed as an appetizer or snack, often spread on bread or crackers. It has a rich flavor profile and can be simple or very gourmet, such as duck liver pâté (foie gras)
. In summary, pâté is a seasoned ground meat paste, traditionally French, with many variations in ingredients, texture, and preparation methods, served as a savory spread or sliceable dish.
