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Pâté, a French delicacy that has become popular all around the world, has a fascinating history that goes back centuries.
Pâté originally comes from the French word “pâtisserie,” which means pastry. In medieval France, pâté referred to a type of pie that was made with meat, vegetables, and spices, wrapped in a pastry crust. It was often served as a dish at grand banquets and feasts.
Over time, pâté evolved to become a more refined dish that was associated with the aristocracy and royalty. It was made with high-quality meats, such as veal, pork, and game, and was often flavored with herbs, spices, and alcohol. Pâté was served on special occasions and was a symbol of wealth and prestige.
In the 19th and 20th centuries, pâté became more widely available to the general public as commercial production techniques improved. Today, there are countless varieties of pâté available, from classic meat-based versions to vegetarian and vegan options made with plant-based ingredients.
Despite its association with French cuisine, pâté has been adapted and reinterpreted in many different cultures and countries. In Germany, for example, liverwurst is a type of pâté that is often served on bread or crackers. In Vietnam, pâté is a popular ingredient in bánh mì sandwiches.
While pâté may have humble beginnings as a simple meat pie, it has become a beloved delicacy that is enjoyed by people all around the world. Its rich history and cultural significance make it a truly special dish that has stood the test of time.
Chicken Liver Pate
Equipment
- Liquidizer or blender
Ingredients
- 480 g Chicken Livers
- 1 small onion
- 3 cloves garlic
- 400 g unsalted butter
- Salt & pepper for seasoning
- 1 tsp dried or fresh thyme
- splash of brandy
- 1/2 cup Heavy cream (Optional)
