A pâté (also spelled paté) is a spreadable paste, usually made from meat although vegetarian variants exist, and often served with toast as a starter. It is a French word which translates as "paste". English spelling (or orthography), although largely phonemic, has more complicated rules than many other spelling systems used by languages written in alphabetic scripts. ... Vegetarianism - Wikipedia /**/ @import /skins/monobook/IE50Fixes. ... For other meanings, see Toast (disambiguation). ...

It is generally made from a finely ground or chunky mixture of meats such as liver, and often additional fat, vegetables, herbs, spices and possibly other ingredients. Meat is animal tissue (mainly muscle) used as food. ... The liver is an organ in vertebrates including humans. ... In biochemistry, fat is a generic term for a class of lipids. ... Vegetables on a market Vegetable is a nutritional and culinary term denoting any part of a plant that is commonly consumed by humans as food, but is not regarded as a culinary fruit, nut, herb, spice, or grain. ... A herb (pronounced urb in American English and hurb in British English) is a plant grown for culinary or medicinal value. ... External links Wikibooks Cookbook has more about this subject: Spice Food Bacteria-Spice Survey Shows Why Some Cultures Like It Hot Citat: ...Garlic, onion, allspice and oregano, for example, were found to be the best all-around bacteria killers (they kill everything). ...

In French a pâté may be cooked in a crust as pie or terrine, in which case it is called pâté en croûte. On the other hand, it may be cooked in a terrine (or other mold), often lined with fat, in which case it is known as pâté en terrine. Traditionally, a forcemeat mixture cooked and served in a terrine is called a terrine, but when it is unmolded it becomes a pâté. French cuisine is characterized by its extreme diversity. ... This article describes a type of food. ... A terrine is an earthenware cooking dish with a tightly fitting lid. ... Moldy cream cheese Molds (British English: moulds) are various fungi that cover surfaces as fluffy mycelium and usually produce masses of asexual, sometimes sexual spores. ... Forcemeat is a mixture of ground, raw or cooked meat, poultry, fish, vegetables or fruit mixed with bread crumbs and seasoning. ...

The most famous pâté is probably the pâté de foie gras. Pate de foie gras served picnic-style with Sauternes and bread. ...

See also

• Liver paté
• Pâté chinois
• galantine
• head cheese
• rissole
• terrine