PATES

meat preparations, both domestic and imported from France, Germany and elsewhere, put up in earthenware jars, tins and boxes. They are so called because they were originally sold in pastry or "pate" form. The most famous of all is the "Pate de Foie Gras" or goose liver pate, described under FOIE GRAS. Other noted examples are the chicken and ham pates from Rouen, France; those of truffled game and poultry from Perigueux, Angouleme and Nerac; woodcock, from Montreuil; duck from Amiens; game from Pithiviers, Chartres and Nogent-le-Rotrou, and fish from Abbeville. Pates should always be thoroughly chilled before serving.

added by the pass

Recipes that use pates

27 dishes across the Historical Foodie library call for pates.

The Epicurean · 27

No. 121 Panada of Flour and Milk, Bread-Crumbs, and Pate a Choux Panade de Farine et de Lait, Mie de Pain et Pate a Choux
No. 1389 Grenadins of Tenderloin Marc Aurele Grenadins de Filet de Boeuf a la Marc Aurele
No. 1514 Fillet of Veal Sliced with Pelerine Potatoes Tranches de Filet de Veau aux Pommes Pelerine
No. 168 Spices, Aromatics, and Seasonings for Cooking Purposes Epices, Aromates et Assaisonnements pour la Cuisine
No. 182 White Stock for Meats and Vegetables Blanc pour cuisson de Viandes et Legumes
No. 228 Consomme a la Daumont Consomme a la Daumont
No. 2309 Patty a la Palmerston-Large, Hot Gros Pate Chaud a la Palmerston
No. 2314 Patty a la Bontoux—Large, Hot Gros Pate Chaud a la Bontoux
No. 2328 Chicken Quenelles, Bretonne Quenelles de Poulet Bretonne
No. 235 Consomme a la Hongroise Consomme a la Hongroise
No. 2474 Cutlets of Lambs' Kernels with Mayonnaise Cotelettes de Noix d'Agneau a la Mayonnaise
No. 248 Cream of Asparagus with Croutons Souffles or Asparagus Tops Creme d'Asperges aux Croutons Souffles ou aux pointes d'Asperges
No. 258 Cream of Lettuce, Romaine or Chiccory a la Evers Creme de Laitue, Romaine ou Chicoree a la Evers
No. 265 Cream of Sweet Potatoes a la Gerard Creme de Patates a la Gerard
No. 2783 Potatoes, Dauphine Pommes de Terre Dauphine
No. 2877 Eggs Molded with Foies-Gras—in Cases Œufs Moules en Caisses aux Foies-Gras
No. 2975 Ramekins Ramequins
No. 2987 Timbale of Gnocquis, a la Choiseul Timbale de Gnocquis a la Choiseul
No. 658 Choux with Cheese Garnishing Garniture de Choux au Fromage
No. 761 Tartlets of Noques with Parmesan Garnishing Garniture de Tartelettes de Noques au Parmesan
No. 765 Tartlets with Cream and Parmesan Cheese Garnishing Garniture de Tartelettes a la Creme au Parmesan
No. 775 Butter Fresh Molded Beurre Frais Moule
No. 79 Chicken or Game Forcemeat with Rice for Borders, Bottoms of Dishes and Surtouts Farce de Volaille ou de Gibier au Riz pour Bordures, Fonds de Plats et Surtouts
No. 84 Godiveau of Rabbit or Other Game Godiveau de Lapereau ou Autres Gibiers
No. 89 Chicken Quenelle Forcemeat, with Soubise or Tomato Farce a Quenelle de Volaille, Soubisee ou Tomatee
No. 930 Palmettes of Pullet or Capon, Clinton Palmettes de Poularde ou de Chapon a la Clinton
No. 997 Stuffed Clams Lucines Orangees Farcies