There are many different kinds of pates. Country style pates usually are made with pork and may have nuts or other ingredients. Country pates are sort of like a cold meatloaf. There are vegetable pates also, often made in layers and smooth pates made with duck, goose or chicken livers or even calves liver. Pates are usually served in slices accompanies by toast points or crackers and cornichons (tiny sour pickles but the tiny sweet pickles are good too. If you've ever had chopped liver, that too can be considered a pate.
I happen to like all pates, but country style pates are probably easier to like to those who don't like liver.
If you havent tried it before, it really wont shock you that much, it's a little like super finely minced meat essentially, if you can imagine that, I personally like it a lot even though it's relatively unhealthy.
If you want you can leave the jelly lining (if there is one) cos that can make it seem slightly odd.
I would just put about a 5mm think layer on half a piece of toast, that way you can taste it fully (without any other flavours) and you don't have to put too much in your mouth.
It is rather fat,but creamy,sometimes there small pieces of meat in it,sometimes made of duck or goose or game meat,sometimes of calf.(goose is the most fat) you can have it with different spices like green pepper berries or or cranberries. you can have it on white bread or crackers and top it with French fruit mustard (fig or orange) The only thing you might not like is a slightly liver taste,but it is not very dominant,not like fried liver!!
Pate comes in all forms, if you are new to its taste you could try salmon pate, mushroom pate, kipper pate. You can eat it with salad, on crackers, bagels, or thinly sliced toasted bread without the crusts.
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There are many different kinds of pates. Country style pates usually are made with pork and may have nuts or other ingredients. Country pates are sort of like a cold meatloaf. There are vegetable pates also, often made in layers and smooth pates made with duck, goose or chicken livers or even calves liver. Pates are usually served in slices accompanies by toast points or crackers and cornichons (tiny sour pickles but the tiny sweet pickles are good too. If you've ever had chopped liver, that too can be considered a pate.
I happen to like all pates, but country style pates are probably easier to like to those who don't like liver.
If you havent tried it before, it really wont shock you that much, it's a little like super finely minced meat essentially, if you can imagine that, I personally like it a lot even though it's relatively unhealthy.
If you want you can leave the jelly lining (if there is one) cos that can make it seem slightly odd.
I would just put about a 5mm think layer on half a piece of toast, that way you can taste it fully (without any other flavours) and you don't have to put too much in your mouth.
I hope you enjoy it!
It is rather fat,but creamy,sometimes there small pieces of meat in it,sometimes made of duck or goose or game meat,sometimes of calf.(goose is the most fat) you can have it with different spices like green pepper berries or or cranberries. you can have it on white bread or crackers and top it with French fruit mustard (fig or orange) The only thing you might not like is a slightly liver taste,but it is not very dominant,not like fried liver!!
Pate comes in all forms, if you are new to its taste you could try salmon pate, mushroom pate, kipper pate. You can eat it with salad, on crackers, bagels, or thinly sliced toasted bread without the crusts.
It's somewhat of an acquired taste, in my opinion. If you like it, spread it on crackers or celery sticks.
If you don't like liver, you won't like it.
It's best on baguettes or crackers.