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''Pâté'' ( or ; (:pɑte)) is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or brandy (often cognac or armagnac). Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.〔"Terrines and Pates". ''The French Chef''. By Julia Child. WGBH Boston.〕 == Variations == In French or Belgian cuisine, ''pâté'' may be baked in a crust as pie or loaf, in which case it is called ''pâté en croûte'', 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 also called a terrine. The most famous pâté is probably ''pâté de foie gras'', made from the livers of fattened geese. ''Foie gras entier'' is fattened goose liver cooked and sliced, not made into pâté. ''Pâté en croûte'' is baked with the insertion of "chimneys" on top: small tubes or funnels that allow steam to escape, thus keeping the pastry crust from turning damp or soggy. Baked ''pâté en croûte'' usually develops an air bubble under the crust top as the meat mixture shrinks during baking; this is traditionally dealt with by infusing semi-liquid aspic in the hollow space before chilling. In the Netherlands, Finland, Germany, Romania, Hungary, Sweden, Denmark and Austria, some liver pâtés are shaped as a soft, often spreadable sausage, called ''leverworst'' (Dutch), ''májpástétom/májkrém'' (Hungarian), or ''Leberwurst'' (German). In the United States these are sometimes called "liverwurst" (mixing English and German), or ''braunschweiger''. Some liverwursts 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 the United Kingdom. In Scandinavia and the Netherlands, ''leverpostej'' is a popular baked ''pâté'' similar to the French ''pâté en terrine'', usually made of lard and pork liver. In Poland, ''pasztet'' is made from poultry, fish, venison, ham, or pork with eggs, flour, bread crumbs, and a varied range of additions, such as pepper, tomato sauce, mushrooms, spices, vegetables, ginger, nutmeg, cheese, or sugar. A local form of ''pasztet'' is ''pasztecik szczeciński'', a deep-fried yeast dough stuffed with meat or vegetarian filling, typical fast food dish of the city of Szczecin. In Russia and Ukraine, the dish is mostly prepared with beef, goose or chicken liver〔(enjoyyourcooking.com )〕 and thus is commonly known as ''печёночный паштет'' (Russian, ''pechyonochniy pashtet''), however other meats also can be used. Unlike the Western European method the liver is first cooked (boiled or fried) and mixed with butter and/or fat and seasoning, such as fresh or fried onion, carrots, spices and herbs. It can be further cooked (usually baked), but most often is used without any other preparation. The pâté is served on bread, often with dill or other fresh herbs. In the former Yugoslavia, ''pašteta'' or ''паштета'' (a thinly pureed pâté) is a very popular bread spread usually made from chicken, beef, turkey or less commonly tuna or salmon. In Vietnam, pâté (''gan xay'') is commonly used on ''bánh mì'' ''baguette'' type sandwiches.〔(Pork and Pâté Vietnamese Sandwich (''Banh Mi'') )〕 Pâté of this type is more commonly made from liver. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Pâté」の詳細全文を読む スポンサード リンク
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