Pate

a forcemeat. Originally, the dish was cooked in a pastry case; in more recent times it is more usually cooked without pastry in a terrine.

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French pate is a traditional terrine made from chicken livers and pork sausage, wrapped in bacon, and is a simple, classic recipe.

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Rich, complex & delicate, our pâtés are perfectly seasoned and prepared using recipes that honor European-style traditions. Made locally in Portland.

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Authentic French Flavors: Each pâté is crafted in Brittany, France, using traditional recipes and high-quality ingredients, delivering an authentic taste of ...

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The flavors in this pate are wonderfully developed and perfectly balanced. The combination of bacon (I used applewood smoked, as suggested), apple, sage and ...

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Trim the chicken livers of their connective tissue, sauté them in butter with shallots, garlic, and capers, add a little brandy, and then purée with cream and ...

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In a medium bowl, mix braunschweiger liver sausage, cream cheese, onion, lemon juice, Worcestershire sauce, salt and pepper. Form into a ball shape.

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Pâté is a culinary preparation made of ground meat or fish with seasonings, often baked in a terrine, sometimes with pastry dough.

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French pates include classic pate de foie gras, chunky rillettes, country-style de campagne, smooth terrines, and velvety mousses.

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This country pâté is made by cooking pork shoulder and chicken livers with spices, heavy cream, and a splash of brandy.

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