A classic French pâté recipe found in “Berømte Retter” (Famoud Dishes) published by Ernst G Mortensens Forlag in 1970
The principle of a French pâtés – a mixture of meat (or fish), herbs, lard, wine etc., cooked in a casserole dish or in a puff pastry – was launched in France as early as the Middle Ages. The best and finest pâtés comes from South West France – Perigord and Armagnac. The trick to making a pâté consists in finding good harmony and balance between taste and aroma. A good pâté will not taste significantly of just one ingredient, but should be an aromatic, indefinable whole.
These pâtés are always eaten cold, it makes the favours come together the best. A pâté should preferably be made the day before it is to be served. It can be stored for up to one week in the refrigerator and served as an appetizer, an evening meal or as sandwich spread.
A recipe from “Kalv- og Oksekjøtt” (Veal and Beef)
published by Hjemmets Kokebokklubb in 1979
This pâté makes a delicious evening meal served with crispy bacon, pickled gherkins and beets, roasted onions and a mushroom salad with paprika, parsley, oil/vinegar marinade and baguettes or wholemeal bread.
In Context: Liver pâté has been staple sandwich spread for children here in Norway since long before I was a kid back in the fifties and sixties and ads for the different commercially produced pâtés are blatantly geared towards children and their parents, claiming liver pâté keeps the children fit and makes them strong. The oldest product has even for decades had a picture of a child on the lid on their tins.
I’m a good example that this kind of advertising works, I still greatly enjoy a sanwich spread with the same liver pâté I ate as a child (the one pictured here). Of course with pickled gherkins or beets as my mother would make them back then. There are a lot of good memories in good food – Ted 😉
Scandinavian Christmas buffets are serious stuff. A few slices of smoked salmon, a little cured meat and some pickles simply wont do. Pates, cold pork ribs, meat rolls, potted and pickled herring, smoked and cured salmon or trout, cold or hot Christmas patties and sausages, salads, the list goes on for ever. Chicken liver pate is a favourite on these buffets and it’s not hard to make.
A recipe from “Lettvint For Små Familier” (Easy For Small Families) published by Hjemmets Kokebok klubb in 1979
This is an easily made dish that will impress. It pays to buy the tail piece of salmon or trout for this dish. Tail piece is cheaper than buying the fish in slices. Tuna patè can be made the same way.
See this and lots of other delicious recipes here:
Recipes from “Grønnsak Retter” (Vegetable Dishes) published by J W Cappelen in 1951
You got to remember that back in the early fifties most people ate vegetables simply because it was considered healthy and not based on present day’s vegetarian philosophies so these recipe may feature both eggs, butter, cream and cheese.
Recipes from “Varme Smørbrød” (Hot Sandwiches) published by J W Cappelen in 1958
From the book’s intro:
The sumptuous evening buffets is a thing of the past. We’ve moving towards easier, simplified and more sensible eating habits. The finer meal to day begins with a small cold or hot pate, a single serving of sandwiches, salad or an appetizer.