From Ingredientia
Jump to: navigation, search

Pâte (France): it is pâte for paste as in pastry, pasta, dough or batter and pâtisserie, but also misspelt and used interchangeably for a savoury paste (pâté) of liver, pork, game etc [1] [2]

Pâté (France): savoury pie, and now used mostly for a savoury paste of liver, meat, fish or vegetables[2].


  1. Freedictionaryonline, Pâté, [1]. Accessed 6 November 2015.
  2. 2.0 2.1 Bender, D.A. (2005) Oxford Dictionary of Food and Nutrition, Oxford University Press. ISBN 0198609612.