[pah-tey duh fwah grah, pa-tey; Fr. pah-teyduh fwa grah] 
[pah-teyz duh fwah grah, pa-teyz; Fr. pah teyduh fwa grah] . | See under foie gras. |
[fwah grah; Fr. fwah grah] | the liver of specially fattened geese or ducks, used as a table delicacy, esp. in the form of a paste (pâté de foie gras). |
| pâté de foie gras (də fwä grä') n. pl. pâ·tés de foie gras (pä-tā') A paste made from goose liver, pork fat, onions, mushrooms, and often truffles. [French : pâté, pâté + de, of + foie, liver + gras, fat.] |