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Pâté (UK: /ˈpæteɪ/ PAT-ay, US: /pɑːˈteɪ, pæˈ-/ pa(h)-TAY, French: [
pɑte] ) is a forcemeat. Originally, the dish was
cooked in a
pastry case; in more recent...
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goose liver. Foie gras is sold
whole or is
prepared as mousse, parfait, or
pâté, and may also be
served as an
accompaniment to
another food item, such as...
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Petit pâté de Pézenas is a
speciality of the town of Pézenas in the Hérault département of France. The size and
shape of a
large cotton reel,
these little...
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thickness of the
pate de verre layers. Daum, a
French commercial crystal manufacturer,
produce highly sculptural pieces in
pate de verre.
Graphite is...
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steak dish of
English origin, made out of
fillet steak coated with
pâté (often
pâté de foie gras) and duxelles,
wrapped in
shortcrust pastry, then baked...
- The
pâté aux
pommes de terre,
pronounced [
pɑte o pɔm də tɛʁ], or
pâté de pommes de terre is a
speciality of the Centre-Val
de Loire,
Limousin and Allier...
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Paté de Fuá is a
musical group whose style can be
defined as a
mixture of tarantella, dixieland, musette,
tango and jazz. It is a
group born in Mexico...
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Pâté chaud (French: [
pate ʃo]), "hot
pastry pie"), also
known as
patê sô, is a
Vietnamese savory puff pastry. The
pastry is made of a
light layered and...
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Pâté chinois (pronounced [
pɑte ʃinwa]) ('Chinese pie') is a
French Canadian dish
similar to the
English shepherd's pie or
French hachis Parmentier. It...
- French, it is
referred to as
fromage de tête, tête pressée, tête fromagée (which
translates as 'cheesed head') or
pâté de tête. Germany: Head
cheese is known...
