A pâté is a pureé of meats (mostly goose, duck and chicken liver), well-seasoned and cooked slowly. Pâté is served cold and usually with toast or brown bread and butter.
There are many varieties of French pâté , the most famous and expensive being Pâté de Fois Gras, made from the livers of specially fattened geese. Most French restaurants and hotels offer their own house versions of pâté, shown on the menu as Pâté Maison.
In French or Belgian cuisine pâté may be baked in a crust as a pie or loaf, in which case it is called pâté en croûte or baked in a mold (pâté en terrine). When making pâté en croûte, it is best to use a pâté pan that comes apart (like a springform pan) so the delicate crust is not damaged when trying to un-mold the dish.
Pâtés have been the staple of French chefs. They provide an opportunity to display the imagination of a skilled chef. They usually consist of finely ground livers of: chicken, pigs, ducks, geese, and calves, flavored with herbs, spices, wild mushrooms, wine, brandy or sherry.
French Chicken Liver Pâté
Ingredients:
- 700g (1½lb) chicken livers
- 75g (3oz) butter
- 1 medium sized onion, skinned and finely chopped
- 1 crushed clove garlic
- 30ml (2 level tablespoons) tomato paste
- 45ml (3 tablespoons) sherry or brandy
- Melted butter, optional
Method:
- Rinse the chicken livers and dry thoroughly on kitchen paper.
- Fry livers in the butter until they change color.
- Reduce the heat, add the onion and garlic cover and cook for 5 minutes. Remove from the heat and cool.
- Add the cream, tomato paste and sherry or brandy.
- Blend until smooth and turn into a small dish.
- Pour melted butter on the top and chill. Serve with crackers or toast.
French Style Pâté
Ingredients:
- 100g (1/4 lb) bacon rashers, rindless
- 750g (1 ½ lb) calves' or lambs' livers
- 250g (1/2 lb) chicken livers
- 1 clove garlic, crushed
- 1 egg, beaten
- 30ml (2 tablespoons) double thick cream
- 30ml (2 tablespoons) brandy
- Salt and pepper to taste
Method:
- Line a 1kg loaf tin with the rashers of bacon.
- Mince the liver and add the garlic, egg, cream, bandy and seasoning to taste.
- Mix well, place in the tin and cover with foil.
- Stand the tin in a dish with sufficient water to come half way up the sides and bake in the oven at 170ºC for about 2 hours.
- Allow to cool, chill in the refrigerator.
Turn out onto a serving dish just before serving and garnish as desired. Slice thinly and serve with toast.
Smoked Salmon Pâté
Ingredients:
- 600g (1½lb) good quality smoked salmon
- 750g (3 packets) good quality smooth cream cheese
- 45g (3 tablespoons) ml fresh lemon juice
- 30g (2 tablespoons) grated ginger
- 30 g sun dried tomato
- 2 cloves crushed garlic
- 2 chopped seeded red chili
- 75g (5 tablespoons) fresh dill chopped
- 60g (4 tablespoons) fresh tarragon chopped
- 60g (4 tablespoons) fresh flat leaf parsley chopped
- 2 shallots very finely chopped
- 375 ml fresh cream
- Salt to season
- Black pepper to taste
Method:
- Gently heat sun dried tomatoes in water and bring to boil, remove from heat and let soak for 5 minutes until soft then drain thoroughly.
- Blend all ingredients except cream in a blender until smooth.
- Whip cream until stiff and fold into pate.
- Adjust seasoning to taste.
- Serve with ciabatta breadsticks or crackers.
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