Meats, Pate & Poultry Guide by Marky's
Nowadays, pâté is a dish of meat, fish or other foods, mashed to a paste. In France, this term originally referred to a layer cake stuffed with chopped meat, poultry or fish, and term “petit pâté” meant small closed puff pastry pies. Considerably later, the delicacy became a separate dish, which is the filling of the pie, although many people still cook pate in the dough and bake the dish in the oven – as an example, Pâté en Croûte. In this way, you can cook meat, poultry, fish, vegetables, fruits. Basically, it is a usual pie, but in more interesting form. It is served both hot and cold.
A truly classic dish of the French cuisine is Pâté de Campagne from Brittany. It is made of pork liver, pork meat and bacon, other ingredients are egg whites, onion, parsley, sage and brandy; seasoned with nutmeg, salt and pepper; components to mix the dish are milk, eggs, and gelling agents. It should be kept in the fridge not less than 36 hours before presenting, then should be served with olives, pickles and gray "rustic" bread.
And yet, the "king" of French pates is Pâté de Foie Gras. To prepare it, goose or duck liver should be cooked over low heat, and then truffles, spices, cognac, liqueur or Madeira should be added. After being ready, keep gourmet pate for 48 hours, serve chilled and cut into thin slices. Put slices of pâté, slightly toasted bread, preferably French baguette, and a small amount of fig jam on the small plates. Sweet white Sauternes is a great alcoholic beverage to pair the delicacy with. Buy pate online and enjoy its delicate taste. Remember that according to the French law, the delicacy must contain at least 50% duck or goose liver, pate liver must be of the highest quality. All in all, this is how to serve pate, and Marky’s store is where to buy liver pate. Read more here: https://www.markys.com/Foie-gras/foie-gras-pate/
Our gourmet paradise also offers you to buy pate in the form of Rillette and Mousse.
Rillette is meat pate with a fаirly rоugh texture, especially common in the Lоire Vаlley region of France. To cook it, stew small pieces of meat in its own juice and fat with herbs and spices (garlic, cloves, bay leaf, salt, pepper, marjoram), then put the dish in a small pot, pour with fat so that it is thinly cover pate, and keep several weeks in a cool place to make the delicacy ready-to-eat. Rillette is traditionally made of game birds (grouse, pheasant), poultry (duck or goose), rabbit, pork (by the way, together with the ears), and even fish. It is somewhat similar to Pâté en Terrine, which, unlike Rillette, is cooked in the oven. Rillette is commonly used for sandwiches.
The term “Mousse” is usually used to name sweet dеsserts made from sugаr, fruits or bеrry juices, whippеd to a froth, with the addition of gеlatin, agar or egg yоlks. Nevertheless, it is not necessarily a dessert. Accоrding to the traditions of the Frеnch cuisine, any аiry whippеd dish is called like that. For example, to prepare veal liver mousse (Mousse au Foie de Veau), liver forcemeat should be whipped with cognac, cream and egg whites. Serve with a mushroom sauce, or Spanish one (Sauce Espagnole). Mousse de Volaille (chicken dish), Mousse de Veau (veal dish) and Mousse de Foie Gras, or Puree de Foie Gras are no less known in France, as well as worldwide.
Choose the most suitable fish or meat pate, keep a jar of canned pate at home and relax, while having extra delicious snack.