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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.
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.
A profiterole (French: [pʁɔfitʁɔl]), chou à la crème (French: [ʃu a la kʁɛm]), also known alternatively as a cream puff (US), is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream.
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.
The full term is commonly said to be a corruption of French pâte à chaud (lit. ' hot pastry/dough ').The term "choux" has two meanings in the early literature. One is a kind of cheese puff, first documented in the 13th century; the other corresponds to the modern choux pastry and is documented in English, German, and French cookbooks in the 16th century.
Chinese pâté [t͡ʃʰaɪ̯ˈniːz pʰætʰˌeɪ̯] or [t͡ʃʰaɪ̯ˈniːz pʰɑːˌtʰeɪ̯] – shepherd's pie (pâté chinois; Quebeckers' pâté chinois is similar to shepherd's-pie dishes associated with other cultures) a cold plate – some cold-cuts (reversed gallicism – assiette de viandes froides)
It is a soft-ripened cheese sold under the forms of la Faisselle, le Paillasson or le Raffiné. [78] [79] [80] The Cailles cheese, a cheese made from fermented milk and typically used in salads, also used to be quite widespread. It now only exists in the Charlevoix and Saguenay-Lac-Saint-Jean regions. Nowadays, there are attempts to diversify ...