For food writer Molly Hannon her lifelong love of pâté began when she developed a taste for it at the age of 2.
It was upon my first visit to Florence that the chicken liver pâté quickly became a mealtime staple.
Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.
"top of the head," early 14c. (late 12c. in surnames), of unknown origin; perhaps a shortened form of Old French patene or Medieval Latin patena, both from Latin patina "pan, dish" (see pan (n.)).
"paste," 1706, from French pâté, from Old French paste, earlier pastée, from paste (see paste (n.)).