, | 1. | French Cookery. a paste or spread made of puréed or finely chopped liver, meat, fish, game, etc., served as an hors d'oeuvre. |
| 2. | foie gras. |
pâte (pät) n. See paste1. [French, from Old French paste, paste; see paste1.] |
pate
(French: "paste"), in French cuisine, a filled pastry, analogous to the English pie. The term pate is also used, with modifiers, to denote two other distinct preparations: pate en terrine, a meat, game, or fish mixture wrapped in suet or other animal fat or lining and cooked in a deep oval or oblong dish, without pastry, and served cold; and pate en croute, a meat, game, or fish filling cooked in a crust and served hot or cold. It is from pate en terrine, more properly abbreviated terrine, that the pate of British and American usage derives.
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