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Both the Dictionnaire de l'Académie française and the Oxford English Dictionary (OED) date the term back to the 12th century. The former gives the original meaning as a "culinary preparation consisting of minced meat or fish surrounded by dough and baked in the oven"; [1] the OED's definition is "a pie or pastry usually filled with finely minced meat, fish, vegetables, etc." [2] The French ...
Pâté chaud (French: [pate ʃo]), "hot pastry pie"), also known as patê sô, is a Vietnamese savory puff pastry. [1] The pastry is made of a light layered and flaky exterior with a meat filling. Traditionally, the filling consists of ground pork , but chicken and beef are also now commonly used.
Pâte brisée is the French version of classic pie or tart shortcrust pastry. [19] The process of making pastry includes mixing of the fat and flour, adding water, chilling and then rolling out the dough. Chilling before rolling is essential since it enables the fat (lard, butter, etc.) to harden again and thus create flaky layers in the dough.
Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Quebec (French: viande fumée or even bœuf mariné: Literally “marinated beef”) [1] is a type of kosher-style deli meat product made by salting and curing beef brisket with spices.
There are no confirmed appearances of pâté chinois before the 1930s. [2] [better source needed] This has led many to believe it was created in the 1930s, but its origins are widely debated and there are multiple hypotheses. All current theories are rejected by Jean-Pierre Lemasson, author of the book Le mystère insondable du pâté chinois.
The sandwich is made by splitting the baguette lengthways and spread with a thick layer of pork liver pâté, [3] stuffed with pork or Lao sausage, [4] sliced papaya, carrots, shallots or onion, cucumber, cilantro and sometimes Jeow bong or chili sauce.
In 2024, fast food chains got hot and heavy with the deals, rolling out value menu after value menu. And in a world where everything feels wildly expensive, it was a welcome change.
Beef cattle in the region include the Blonde d'Aquitaine, Boeuf de Chalosse, Boeuf Gras de Bazas, and Garonnaise. Free-range chicken, turkey, pigeon, capon, goose and duck prevail in the region as well. Gascony and Périgord cuisines includes pâtés, terrines, confits and magrets.