Plain and simple, pâté is a mixture of ground meat and fat that is cooked in a vessel called a terrine. And though it might seem intimidating to make at home, it’s actually quite easy. For a pâté, scraps and organ meats are ground up with muscle meat to create a beautiful little meatloaf—for that is ultimately what pâté is. It just sounds better in French, doesn’t it?
What Kind of Meat?
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. Often, pâté is cooked in a crust or pie, in which case it is called pâté en croûte—meaning “in a crust.” In England, a workaday version of this pâté is found in every pub—but they call it pork pie. More often pâté is cooked in a special metal or porcelain loaf pan, and this mold is called a terrine. You might hear pâté referred to as terrine; if it’s cooked in a terrine, it can correctly be called a terrine.
Pâté or Terrine?
Sometimes served hot, but more usually cold, pâté in France refers to the coarsely ground version of the rustic meat dish. Savory herbs and onions, and sometimes Cognac, Armagnac, or wine round out most pâté recipes, though pistachios, dried cherries, and prunes might stud the meat, too. As you can see below, at D’Artagnan we use the term “terrine” to refer to our coarse meat pâtés. The casual use of the two terms interchangeably is now more acceptable in French culinary circles. And we also refer to silky-smooth foie gras cooked in a terrine as a “terrine.”
Serving and Eating Pâté
Our selection of pâtés is described below. Click through to learn how toincorporate them into acharcuterie board.
Pâté de Campagne (com-pon-yah) – meaning country pâté, this is a pork-based pâté made with liver and usually pork shoulder, onions, garlic, and parsley. Sometimes the loaf is cooked with bacon wrapped around it or caul fat. Best when served with grainy mustard, cornichons, and a fresh baguette or boule loaf, though pâté de campagne would be perfect in a banh mi sandwich.
Duck Terrine Mousquetaire (moose-kuh-tear) - This classic country-style terrine uses all the Gascony trinity of flavors: duck, prunes, and Armagnac. Note that this one is called a terrine, after the mold it is baked in. The sweetness of the prunes plays well with the rich duck meat in this savory recipe. The name is inspired by the musketeers (most famous among them a certain D’Artagnan) as mousquetaire is the French version of the word.
You can also make foie gras in a terrine, which is the ultimate, purist version of prepared foie gras since the whole liver is packed into a terrine mold and cooked at low temperature in a water bath. More on that here.
A Final Thought on Pâté
Though we have concentrated on the French contributions in the world of pâtés, let’s not forget that other cultures have also made pâtés, in terrines or otherwise. In Germany and Austria, liverwurst, that soft, spreadable sausage-shaped pâté is popular, and the recipe came to the United States with immigrants from that region. But the charms of pâté in various guises are well known to the Netherlands, Scandinavia, Russia, Ukraine, Poland, Sweden, and Great Britain. Whichever way you slice it, spread it, or serve it, pâté is a treat that everyone seems to enjoy.
FAQs
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.
What is pâté typically made of? ›
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 popular French 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.
Are pâté and liverwurst the same thing? ›
Pâté is most associated with French cuisine, but variations on this dish can be found all over the world. It's possible that Americans who are unfamiliar with pâté are fans of liverwurst, unaware that the dishes are essentially the same. Liverwurst, especially in sliced form, is a common sandwich filler for many.
What is the French version of pâté? ›
Variations
| Main ingredients | French name |
|---|
| game pâté | terrine de gibier |
| goose liver pâté | pâte de foie gras |
| ham and cauliflower terrine | terrine de jambon et chou-fleur |
| ham, pork and veal terrine | terrine de jambon, porc et veau |
14 more rowsLiver 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 most important meat in pâté? ›
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.
What is pâté traditionally served with? ›
Toast is traditional with pate and if it is for a special occasion you could serve toast made from challah or brioche (though avoid the overly sweet supermarket brioches). Beyond this the accompaniment could well depend upon the texture of the pate.
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 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.
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 part of the pig is pâté? ›
The meat. As Julia Child explains in Mastering the Art of French Cooking, pâté de campagnes “vary in content and flavour throughout France, but always contain pork liver, pork, and sometimes other meats, as well as pork fat, a binder and the usual seasoning”.
What's the difference between meat paste and pâté? ›
Pate is French for paste. The most common types of pastes consist of offal, or meat (e.g., chicken, beef, rabbit, pork), but pate can also be made from vegetables and other ingredients; and 'all of the above'; with recipe variations too numerous to mention.
What's the difference between a pâté and a parfait? ›
Always a favourite on any menu is a terrine / parfait or a pate. They are all similar in their intent, but are different in their appearance and texture. A parfait is a type of pate that has a very smooth consistency, whereas a terrine is traditionally more chunky and a pate would be somewhere in between.
