Chicken and Estragon Paté / Kylling- og Estragonpaté

A classic french recipe found in “Alt Om Urter”
(All About Herbs) published by Ekstrabokklubben in 1985
Chicken and Estragon Paté / Kylling- og Estragonpaté

A pâté (from French pâté; dough or mass) is a solid paste, preferably with embedded strips or pieces of, for example ham, fish or chicken liver. Pates can be served both hot and cold, but is considered to be the most tasty after a few days of cooling.

Patés are mostly made of minced fish, shellfish, meat or poultry, especially liver and blubber. The paste of one or more types of meat, fish or shellfish are mixed in the raw state with spices and eggs or other binders. A bird which is filled with pate is called a galantine.  Fruit can also be baked into a pâté.

Paté is usually served cold, often with sweet and sour accessories such as cumberlands sauce and cucumber salad. It can form part of the first or main dishes or be used as sandwich topping.

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Pâté de Campagne – French Pâté / Fransk Postei

A classic French pâté recipe found in “Berømte Retter”
(Famoud Dishes) published by
Ernst G Mortensens Forlag in 1970

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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.

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The Christmas Recipes – Part 19

The Christmas Recipes – Part 19

 

Cherry & Walnut Cookies / Kirsebær & Valnøtt Kaker

Cherry & Walnut Cookies /
Kirsebær & Valnøtt Kaker

Small Chicken Pâtés / Små Kyllingposteier

Small Chicken Pâtés / Små Kyllingposteier

The Christmas Recipes – Part 12

The Christmas Recipes – Part 12

Chicken Liver Pate / Kyllingleverpaté
Chicken Liver Pate / Kyllingleverpaté

Cinnamon Sticks / Kanelpinner
Cinnamon Sticks / Kanelpinner

Fine Liver Pâté / Fin Leverpostei

A recipe from “Kalv- og Oksekjøtt” (Veal and Beef)
published by Hjemmets Kokebokklubb in 1979
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traditional badge2This 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.

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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.

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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  😉

Crab Paté on Toasted Brioche / Krabbepaté på Ristet Brioche

A snack recipe found on goodhousekeeping.co.uk
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A tasty snack or starter, this tangy crab paté with toasted brioche is perfect for a spring dinner party or the year’s first picnic.

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Small Chicken Pâtés / Små Kyllingposteier

A classic Christmassy buffet pâté from “Forretter” (Starters)
published by Hjemmets Kokebook Klubb in 1982.
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As I’ve mentioned before, Scandinavian Christmas buffets are serious stuff, copious dishes and nothing but the best. These chicken pâtés would fit right in on such a buffet.

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See this and lots of other delicious recipes on:
Tickle My Tastebuds TuesdayTuesdaysTable copyTreasure Box Tuesday

Chicken Liver Pate / Kyllingleverpaté

A Scandinavian Christmas buffet classic found on grytelokket.com121_kyllingleverpate_post

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.

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See this and lots of other delicious recipes on:
FoodieFridays_buttonthe-weekend-social-badge-small-msp-1fiestafriday

Smoked Salmon Patè / Røkelakspatè

A recipe from “Lettvint For Små Familier” (Easy For Small Families) published by Hjemmets Kokebok klubb in 1979

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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.

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See this and lots of other delicious recipes here:
Tickle-My-Tastebuds-Tuesday42[3]TuesdaysTable Treasure-Box-Tuesday4432[3]

Vegetables With Dutch Sauce & Vegetable Pates

Recipes from “Grønnsak Retter” (Vegetable Dishes) published by J W Cappelen in 1951

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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.

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Pâté De Foie De Volaille Colmarien – Chicken Liver Pate From Colmar

A recipe from “Fransk kjøkken på sitt beste” (French kitchen at it’s best) published by a book club in 1977kyllingleverpostei fra Colmar_post

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Rissoies de Camarão – Shrimp Pates From Portugal

A recipe from “Kulinarisk Pass” (Culinary Passport) published by Tupperware in 1970

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Hot Sandwiches Scandinavian Style

Recipes from “Varme Smørbrød” (Hot Sandwiches) published by J W Cappelen in 1958
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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.

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