Pate is a versatile, simple and scrumptious dish that can be served for any occasion, and especially an unexpected one. When there is no time to cook a full meal, pate is ideal as an everyday snack. It can always bail you out on a special occasion, introducing new flavors and being a great addition to main dishes. If you are fond of substantial hearty breakfasts, do not deny yourself the pleasure of eating a pate sandwich in the morning – fast, nutritious and savory.
The history of this dish is rooted either in Germany, or in France. Once pate was nothing but a dough with a filling. In German language “pate” sounds like “pie”. Main role in the dish was, of course, given to the filling. Meat (pork, beef), game and poultry served as a basis for the pate.
After centuries the technology of preparation did not change much. In the post-Soviet countries beef or chicken liver pate is a very popular appetizer. This pate has been served only on holidays, sometimes becoming the highlight of the menu. This liver mass was mixed with spices, eggs, mushrooms, and after all with butter or milk. And think of the liver cake! The birthplace of this cake is considered to be France, where famous Foie Gras pate was interspersed with sheets of puff pastry – a kind of savory Napoleon cake.
The beauty of the pate is that it can be cooked from almost anything: meat, meat offal, fish, mushrooms. You can use any spices to your taste and to complement the vegetable component.
For the preparation of a simple liver pate you will need: