DEFINITION:

Pate is a dish made by forcemeat specially the liver of chicken/goose baked in a crust, usually in a rectangular or oval loaf mold.

EQUIPMENT NEEDED FOR MAKING PATE:

  1. PATE MOLD
  2. PASTRY WHEELS
  3. SCISSORS
  4. PALETTE KNIVES
  5. ROUND CUTTERS

THERE ARE FIVE STAGES:

  • PRE-PREPARATION
  • ASSEMBLING THE PATE
  • INSERTING THE CHIMNEYS
  • COOKING THE PATE
  • FINISHING THE PATE

INGREDIENTS REQUIRED FOR MAKING PATE:

  • ALL PURPOSE FLOUR
  • BUTTER
  • SHORTENING, EMULSIFIED
  • BAKING POWDER
  • WATER
  • VINEGAR
  • EGGS
  • SALT
  • CHICKEN LIVER
  • BRANDY OR WINE

TYPES OF PATE:

  • Pâté can be made from all types of meat.
  • Pork and veal, which doesn’t have a lot of connective tissue and is a good producer of gelatin, are good choices,
  • But pâté can also be made with wild game such as rabbit, hare, partridge, pheasant, and duck.
  • Pork fat is often ground together with different types of meat, but chicken liver pâté is usually made with chicken livers and schmaltz (chicken fat).
  • Liver patés, such as those made from pork liver, tend to be smoother than those made from other cuts of meat.