Cookery. Formerly: meat, game, poultry, etc., cut into small pieces and cooked in strongly flavoured stock in a terrine (see sense 2). In later use…
| 单词 | θ47271 |
| 释义 | the world > food and drink > food > additive > relish > [noun] > pâté (11) terrine1702 Cookery. Formerly: meat, game, poultry, etc., cut into small pieces and cooked in strongly flavoured stock in a terrine (see sense 2). In later use… foie gras1818 = pâté de foie gras, n. Strasbourg pâté1827 pâté de foie gras; (formerly also) †a pie filled with this; = pâté de foie gras, n. 1 (obsolete). pâté1841 A rich paste or spread made from finely minced and seasoned meat, fish, or vegetables, usually cooked in a terrine and served cold. Cf. pâté de foie… rillettes1858 With plural agreement. Meat (esp. pork) or fish which has been cooked slowly in fat, shredded, and then cooled to form a paste. Also in singular in… goose liver1860 = foie gras, n. liver pâté1860 pâté de foie gras1892 Such a goose-liver paste prepared or served on its own. pâté de campagne1931 A coarse pork and liver pâté. pâté maison1947 A pâté cooked according to the recipe of a particular restaurant, charcutier, etc. rough pâté1961 pâté made with coarsely chopped or coarsely minced meat; a portion or variety of this. |
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