finely chopped meat or game, baked and served cold.
A term referring to many different preparations of meat, fish and vegetable Pies. The definitions of which have been altered through the years. Originally pat, referred to a filled pastry much like American or English Pies. Now the term pâte en croute is used to describe these preparations. Pâte en terrine has been shortened to either pâte or terrine. A terrine is generally a finer forcemeat than that used for pâte, and is always served cold. Pâte are coarser forcemeats and, as stated before, are often prepared in a pastry crust. We now use these terms interchangeably and inclusive of all styles of forcemeat. Look for definitions under ballottine and galantine.
Very finely chopped meat, poultry, or liver which has been baked and is served cold, often as a spread.
A French term referring to pastes or pastry.
A paste made of liver or meat.