What is pâté ?

In French or Belgian cuisine, pâté may be baked in a crust as pie or loaf, in which case it is called pâté en croűte or baked in a terrine (or other mold), in which case it is known as pâté en terrine.

Traditionally, a forcemeat mixture cooked and served in a terrine is called a terrine. The most famous pâté is probably pâté de foie gras, made from the fattened livers of geese. Foie gras entier is plain goose liver cooked and sliced, not made into pâté.

In the United States these are sometimes called "liverwurst" (mixing English and German), or braunschweiger. Some liverwurst can be sliced. In the US, sliced liverwurst is used as a sandwich filler. Others are spreadable as most French or Belgian pâté; these types are more popular in England.

Vegetarian pates are also available.

These high quality and specially selected items come from many countries, including: France, Italy, Spain, Portugal, Germany, Holland, Belgium, Great Britain, Sweden, and Switzerland.

Several samples of pâté you may like to try are linked below from Fabrique Delice.

With an extensive product line that includes traditional and natural patés and mousses, seafood and vegetarian terrines, speciality meats and sausages, as well as foie gras and duck confit, Fabrique delices produces over 2,000 pounds per day. They are traditional and artisanal, products are made by hand the old fashioned way for good old-fashioned taste. Fabrique Delice was founded in 1985 as a subsidiary of a French Company.

Fabrique Delice and Charcuterie?

Charcuteries is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. Charcuterie is part of the garde manger chef's repertoire. Originally intended as a way to preserve meats before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes. Preparations can also be cold.

My take on pâté is you will either love it or hate it. Worth a try though just in case it ends up becoming one of your new favorites. My personal preference are the "en Croute" selections - one is linked for you below...

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Paté de Campagne with Brandy (Cognac)

3.5 Lbs

From: Fabrique Délices

A country style paté flavored with Brandy.

Click on "Fresh Gourmet" at Touch of Europe

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Paté de Campagne with Black Pepper

3 Lbs

From: Fabrique Délices

A country style paté flavored with black pepper.

Click on "Fresh Gourmet" at Touch of Europe

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Duck Paté with Oranges, Cherries and Brandy

3.5 Lbs

From: Fabrique Délices

A coarse Duck paté flavored with fresh oranges, cherries and Brandy

Click on "Fresh Gourmet" at Touch of Europe

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Paté of Pheasant with Figs, Pistachios and Port Wine

3.5 Lbs

From: Fabrique Délices

A coarse textured game paté prepared from tender pheasant meat, figs, pistachios, and Port Wine

Click on "Fresh Gourmet" at Touch of Europe

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Duck and Pork Paté with Orange, Cherries and Brandy en Croute

Coarse duck and pork paté flavored with orange.

Surrounded by delicious puff pastry.

Click on "Fresh Gourmet" at Touch of Europe

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This is just the beginning of a fancy food discussion. Coming up next...

What is the difference between Paté and Mousse?

Check back soon...and if you have a chance, watch the new "Chef's Academy" with Chef Novelli for some top French cooking tips and tricks!

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