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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Meat Pates / Kjøttpostei

A pâté recipe found in “Sundt og Godt” (Wholesome and Delicious) published by Det Beste in 1988
Meat Pates / Kjøttpostei

Lean, healthy meat cooked in red wine and mixed with cottage cheese turns into a soft, smouth pâté with rich meat flavor.

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