One Hundred and One Canadian Pate Nights
A book of over one hundred pate recipes.
Many of us may be familiar with Pâté de Foie Gras, but there are literally hundreds of varieties which are not limited to poultry. It can be as fancy as you like, suitable for the grandest occasion, or an inexpensive but rave-drawing appetizer at your home party. Most pâtés are much simpler to prepare than you might expect. . More
Many of us may be familiar with Pâté de Foie Gras, but there are literally hundreds of varieties which are not limited to poultry. It can be as fancy as you like, suitable for the grandest occasion, or an inexpensive but rave-drawing appetizer at your home party. Most pâtés are much simpler to prepare than you might expect. Today, the terms pâté and terrine are often used interchangeably. Pâté is simply a mixture of seasoned ground seafood, poultry, meat or vegetables, and often a combination of several different base Ingredients. Beef, pork, liver, ham, seafood, wild game, poultry, and vegetables are all candidates for pâté. The grind can be smooth and creamy or on the chunky side. It may be served hot or cold, molded or unmolded.
French chef Jean-Joseph Clause is credited for creating and popularizing pâté de foie gras in 1779, while a chef for the Marchal de Contades in Strasburg. Chef Clause's culinary genius was later rewarded (as incongruous as it may seem) by a gift of twenty pistols by King Louis XVI; he obtained a patent for the dish in 1784. He went on to begin his own business specializing in supplying pâté to the gentry. By 1827, Strasburg was known as the goose-liver capital of the world. Pâté de foie gras is considered an ultimate culinary delight, the king of pâtés. Along with its pedigree comes a hefty price tag.
Foie gras is French for "fat liver," and this pâté is made from the livers of specially fattened geese or duck. It is a food product made of the liver of a duck or goose that has been specially fattened.. A pastry containing pâté de foie gras and bacon, or pâté de foie gras tout court, was formerly known as "Strasbourg pie" (or "Strasburg pie") in English on account of that city's being a major producer of foie gras.
French Law and Pâté de Foie Gras. French law requires at least eighty percent of pâté de foie gras must be the liver, but sadly the law is often circumvented. Parfe mousse or purée de foie gras contains even less, 55 percent. Although other pâtés can be served warm or hot, the delicate texture of foie gras melts too easily, so pâté de foie gras is served chilled. Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté (the lowest quality), and may also be served as an accompaniment to another food item, such as steak. French law states that "Foie gras belongs to the protected cultural and gastronomical heritage of France."
Today, France is by far the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations, the United States, and China. The raising of geese and ducks dates back to 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding.
Most of us cannot afford the luxury of buying French pâté de foie gras very often, so, here are some recipes that can be made at home.
Listed below are some of my favorite delicious recipes.