paté: Paste (Fr), generally used to describe a passed meat dish served as an appetiser
pathogens: Food poisoning bacteria
paupiette: A stuffed, rolled fillet of fish ...
Paté
A finely-chopped, often seasoned meat usually made from chicken or pork liver. It's often spread on bread or crackers or can be stuffed inside chicken.
Peel ...
pâté = pate = paté = liver paste Pronunciation: pah-TAY Notes: Leave it to the French to come up with this buttery rich delicacy.
Chicken Liver Paté With Port Wine and Pistachios
Most Popular Chicken Livers Recipes
Recipe #22420 ...
Galantine - [French] A paté-like dish made of the skin of a small animal, most often chicken or duck, which is stuffed with a forcemeat of this animal.
Foie gras [fwä 'grä] (short for Paté De Foie Gras) is the fattened liver of a duck or goose that has been overfed. Along with truffles, foie gras is one of the greatest delicacies in French cuisine.
Emballer - A French term meaning to wrap an article of food which is to be poached or simmered in stock. The food item is usually wrapped in cheesecloth to hold it together. It also refers to the filling of a mould to be cooked, such as paté.
 See also: Olive, Cheese, Garlic, Season, Pork
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