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Quick Overview of Pâté
Most English speakers think of 'pâté' as a type of spread traditionally made from liver, which is seasoned, ground and cooked. In France, the word 'pâté' is used as follows:
- pâté de foie gras
- pâté en terrine
- pâté en croûte - a richly flavoured meat mixture cooked in a pastry case, similar to Boeuf en Croûte
Don't confuse 'pâté' with an accent on the 'e' with 'pâte' which is 'pastry'.
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