Fabrique Délices – FAQ’s
What is the history of “Pâté” ?
Pâtés have always been considered as a fast food of some sort throughout Europe. Not that pâtés are fast to make, quite the opposite. It takes hours to prepare a high quality pâté. The convenience of having pâté in the refrigerator, ensuring a quick and tasty meal, impromptu entertaining, a spur-of-the-moment picnic, or a late-night supper, all without having to turn on the stove, is what makes pâtés “fast food”.
Pâtés started out as a rustic peasant dish that was generally disdained by the upper crust of society, and didn’t really come into common use or appear in cookbooks late in the 19th century. The idea of pâté came up as a very popular way of preserving the meat before the invention of refrigeration. The meat was well preserved by mixing ground meat, spices, and in most cases, brandy (or other alcohol) and then slowly cooking the whole concoction in a terrine. The result is portable, versatile, quick to serve, highly nutritious and best of all, delicious !
Nowadays, pâtés can be made with beef, pork, lamb, duck, goose, pheasant, or just about any meat of fowl source you can think of, as well as fish, seafood and vegetables. When combined with a salad, crusty bread and a glass of wine, pâtés become fast, easy and highly satisfying meals.
Differences between pâté, mousse, rillettes ?
¤ What is a “Pâté” ?
– Country style pâtés have a coarse texture, with chunks of meats. Although care is taken with the overall appearance, this type is intended to look rustic.
¤ What is a “Mousse” ?
– Mousses are generaly made of livers from goose, duck or chicken, mixed with wine or spirits, spices and sometimes truffles.This type of mousse is very refined, and elegant. Its creamy texture makes it easy to spread on baguette, toasts or crackers. Great care is taken in the presentation of the mousses, which are generally layered with aspic.
¤ What are “Rillettes” ?
– Rillettes are made from minced and shredded meat, seasoned and cooked confit style.
Shelf life of pâté after opening:
Left over pâtés should be wrapped in plastic film and kept refrigerated for up to 7 days, or frozen.