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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 chinois (pronounced [pɑte ʃinwa]) ('Chinese pie') is a French Canadian dish similar to the English shepherd's pie or French hachis Parmentier. It is a traditional recipe in Québécois cuisine .
Pâté, various French meat forcemeat pies or loaves; Pâté haïtien or Haitian patty, a meat-filled puff pastry dish; Pate or paté (anglicized spellings), the Virgin Islands version of empanadas, a meat or vegetable-filled fried-dough dish
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.
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.
The French word for a person who practices charcuterie is charcutier.The etymology of the word is the combination of chair and cuite, or cooked flesh.The Herbsts in Food Lover's Companion say, "it refers to the products, particularly (but not limited to) pork specialties such as pâtés, rillettes, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also ...
Myasthenia gravis, or MG, is a chronic autoimmune neuromuscular disorder that causes muscle weakness and fatigue.
Pate brisée should be flaky and sturdy, rather than crumbly. According to the Traite de Patisserie Moderne it should not include sugar. [6] [7] If sugar is added, the dough is instead called pâte sucrée. According to Marie-Antoine Carême pâte brisée was made by rubbing in the butter and folding the dough several times by hand on a pastry ...