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Strictly speaking, paté should refer to a pastry case filled with a forcemeat of fish, meat or vegetables - so really the French translation of the English word pie.

Nowadays, the pastry aspect is overlooked, and what we often call patés are really terrines. See 'Terrine'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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