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Pâté is a mixture of ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and wine. Meat, poultry or seafood is minced and combined with herbs and other ingredients, cooked in a bain Marie and served chilled, it may have a layer of aspic to retain freshness, it is usually served as an hors d´œuvre.

Not to be confused with pâte which is French for pasta or pastry.

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