Pâté
 Various pâtés | |
| Jinis | Spread |
|---|---|
| Panggonan asal | France |
| Woworan pokok | Liver |
 Buku masakan: Pâté  Médhia: Pâté | |
Pate ( UK /ˈpæteɪ/ PAT-ay, US /pɑːˈteɪ, pæˈ-/ pa(h)-TAY, Prancis: [pɑte] (
listen) pra=| Babagan swara iki ) yaiku pasta, pie utawa roti sing kalebu daging giling sing paling ora ngemot ati . Kajaba iku umume kalebu daging sing dienggo saka daging babi, unggas, iwak utawa daging sapi, lemak, jangan, jamu, rempah-rempah, uga anggur utawa brendi (asring ana kocac utawa armagnac ). Pate bisa disedhiyakake kanthi panas utawa adhem, nanging dianggep bisa menehi rasa paling apik sawise sawetara dina adhem. [1]
Referensi[besut | besut sumber]
- ↑ Julia Child (1964). Mastering the Art of French Cooking. New York, New York (USA): Alfred A. Knopf. kc. 564–576. ISBN 9785879620764. Dibukak ing 12 October 2017.