Pâté

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PÃÆ' Â ¢ tÃÆ' Â © is a mixture of cooked meat and chopped fat into a smearable paste. Common additions include vegetables, spices, herbs, and grapes or brandy (often cognac or armagnac). PÃÆ'Â ¢ tÃÆ'Â © can be served either hot or cold, but is considered to develop a full flavor after a few cold days.

Video Pâté

Variations

In French or Belgian cuisine, pÃÆ'  ¢ tà ©  © can be roasted in crisp like a cake or bread, which in this case is called pÃÆ' ¢ tÃÆ'  © en croÃÆ'  »te , or baked in a terrine (or other mold), which in this case is known as pÃÆ'  ¢ tÃÆ'  © en terrine . Traditionally, the mixture of forcemeat cooked and served in terrine is also called terrine. The most famous pÃÆ'Ã… © à © tà ©  © is probably the pÃÆ'à © tà © de foie gras , made from fattened goose liver. PÃÆ'  ¢ tÃÆ'  © en croÃÆ'  »te baked with a" chimney "insertion above: a small tube or funnel that allows the steam to escape, thus keeping the cake crust so as not to get wet or wet. Baked pà © à © tà © à © en croÃÆ' »te typically develops air bubbles beneath the upper crust as the meat mix shrinks during grilling; this is traditionally handled by implanting semi-liquid aspect in a vacuum before it is cold.

In the Netherlands, Finland, Germany, Romania, Hungary, Sweden, Denmark and Austria, some hearts are formed as soft sausages, often spread, called leverworst (the Netherlands), pate or leb? r (Romanian), mÃÆ'¡jpÃÆ'¡stÃÆ' Â © tom/mÃÆ'¡jkrÃÆ' Â © m (Hungarian), or Leberwurst (German). In the United States this is sometimes called "liverwurst" (mixing English and German), or braunschweiger . Some heart cakes can be sliced. In the US, confectionary liver is used as a sandwich filler. Others scattered as mostly French or Belgian pÃÆ' Â ¢ tÃÆ'Â © ; this type is more popular in the UK. In Scandinavia and the Netherlands, leverpostej is popularly roasted pÃÆ' Â ¢ tÃÆ'Â © similar to the French pÃÆ'Â ¢ tÃÆ' Â © en terrine , usually made from lard and pig liver.

In Poland, pasztet is made of poultry, fish, venison, ham, or pork with eggs, flour, breadcrumbs and various additives, such as pepper, tomato sauce, mushrooms, spices, vegetables, ginger, nutmeg, cheese, or sugar. The local form pasztet is pasztecik szczeci? Skiing , fried yeast dough filled with meat or vegetarian dishes, fast food typical of the city of Szczecin.

In Russia and Ukraine, this dish is mostly prepared with beef, goose or chicken liver and is thus commonly known as pechyonochniy pashtet (Russian: ????? ???????? , "liver pÃÆ'  ¢ tà © Ã… ©"), but other meats can also be used. In contrast to Western European methods, the liver is first cooked (boiled or fried) and mixed with butter and/or fat and spices, such as fresh or fried onions, carrots, herbs and spices. These can be cooked further (usually baked), but most often used without any other preparation. In Russia, pÃÆ' ¢ tÃÆ'Ã… © is served on a plate or in a bowl, and is often shaped into animal shapes, like a hedgehog. Basically the same recipe is known as chopped liver in Ashkenazi Jewish cuisine, where schmaltz is used instead of butter and boiled eggs that are usually added. Another common type of pÃÆ' ¢ tÃÆ'Ã… © in Jewish cuisine, also popular in Russia and Ukraine, is vorschmack or gehakte herring (chopped herring).

In the former Yugoslavia, pa? Teta or ??????? (p refined pasi) is a very popular bread usually made from chicken, beef, turkey or more rarely tuna or salmon.

In Vietnam, pa © à © tà © tà ©  © ( gan xay ) is commonly used on the sandwich type bàÆ'¡ m m m m m m m m m m m jenis jenis jenis. PÃÆ'  ¢ tÃÆ'  © This type is more often made from the heart.

Maps Pâté

See also

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References

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External links

• The dictionary definition pÃÆ'Â ¢ tÃÆ' Â © in Wiktionary

Source of the article : Wikipedia