Pâté and terrine are undoubtedly one of the great classics of French cuisine. These are culinary specialities that form part of our culture. They are dishes often found at cocktail parties with appetisers. Often known for their recipes based on pork, their diversity goes well beyond this ingredient and can be found in several flavours: meat-based, fish-based or vegetable-based. Pâtés and terrines can thus appeal to all palates.
The history of pâtés and terrines
The Middle Ages made pâtés into masterpieces: if in the eleventh century simple minced meat (or fish) was cooked in a terrine and consumed cold, it consisted of a pastry case filled with various meats and was served at grand celebration feasts.
The first French recipe written by Gace de La Bigne mentions the composition of a pâté: three large partridges, six large quails and a dozen larks. For the Ménagier de Paris, pâtés can be made from poussins and game, rabbit, fresh venison, beef, pigeons, mutton, veal, pork, larks, turtle doves, cow, small birds, goose or even poultry.
The prefect of the Vatican Apostolic Library, Bartolomeo Sacchi gives the recipe for a pâté of wild beasts. It is composed of flesh cooked in water with salt and vinegar, then larded. It is then placed in an envelope of spiced fat, with a mixture of pepper, cinnamon and pounded lard, then cloves were pricked into the fat until it was covered entirely, and finally the whole was put in pastry.
The most popular pâtés of the sixteenth century were woodcock with golden beak, capon, beef tongue, beef feet, sheep feet, chickens, teals and venison.
The difference between pâtés and terrines
A terrine takes its name from the earthenware dish in which it has been prepared and cooked. It has been distinguished in this way since the Middle Ages. Indeed, this dish is cooked in an earthenware container. It was already highly appreciated by the Romans at that time. The essential condition for a terrine to be considered as such is that it be prepared in a particular manner, namely with this earthenware utensil, also called a terrine. After that, it should be cooked slowly in the oven.
A terrine is generally composed of meat (poultry, game, …) and other foods such as fish, fruits and vegetables. After cooking, the terrine must be left to cool for at least 24 hours. Indeed, it is generally eaten cold.
The first pâté was probably made at the end of the 14th century by the Norman poet Gace de La Bigne. This recipe makes the pâté unique and distinguishes it from the terrine in several ways. Firstly, it stands out through its cooking process. Originally, pâtés were a forcemeat based on meat, fish, vegetables, and so on. Eggs are then used to bind the different pieces. The forcemeat was cooked in a pastry, but the latter is not always edible.
Indeed, the pastry is generally made from a mixture of wheat flour and chestnut flour. It served to enclose and protect the forcemeat in the medieval period when pâtés had to be transported and given to someone. It was prepared to be edible and savoury, and sometimes a sweet touch was added to it. This is why pâtés, whether in puff pastry or shortcrust pastry, are commonplace today. Pâté can be enjoyed cold, lukewarm or hot, unlike the terrine which is always enjoyed cold.
Definition of a pâté and a terrine
In cooking, pâtés are prepared using meat, fish or vegetables. The ingredients that compose them have been chopped and spiced, before being cooked in a pastry. Not to be confused with terrine which is cooked in a terrine.
Good to know : In cooking or in charcuterie, the preparation of pâtés is distinguished according to temperature. There are thus cold pâtés and hot pâtés. Pâtés pantins are cold pâtés. They are often sold in Parisian bakeries and pastry shops. As for pâtés lorrains, these are hot pâtés.
It should also be noted that pâté, in charcuterie, is generally composed of a mixture of finely chopped meat or offal such as liver, but also fat, vegetables, herbs, eggs and spices. One can also add alcohols such as Cognac.
In French cooking, a pâté is cooked in a pastry crust, like a pie. On the other hand, if it is cooked in an earthenware main course, it is a terrine.
Please note that pâté made from Foie gras is a preparation based on Foie gras. It is not, as such, entitled to the term “Foie gras”, as this is legally protected. You also cannot call Foie gras a pâté, because, by definition, it is composed solely of Foie gras and seasoning.
