pâtén.³

Brit.

/ˈpateɪ/, U.S.

/pɑˈteɪ/,

/pæˈteɪ/

Forms: 1700s paté, 1700s patee, 1700s– pate, 1800s– pâté.

Origin: A borrowing from French. Etymon: French pâté.

Etymology: < French pâté (c1170 in Old French in sense 2a; 1711–13 or earlier in sense 1; 1739 in sense 2b in pâté de foie gras pâté de foie gras n. (compare earlier pâté en pot chopped meat cooked in a pot: end of the 14th cent. in Middle French)) < pâte paste n. + -é -ate suffix¹. With sense 2a compare earlier pasty n., patty n., petit pâté n.

†I. Fortification.

1. In form pate. A platform surmounted by a parapet, usually erected in a marshy area as a protective surround for the gate of a town. Obsolete.

ΚΠ

1704 J. Harris Lexicon Technicum I Pate, in Fortification, is a kind of Platform like what they call an Horseshoe,..generally oval, encompassed only with a Parapet... It is usually erected in Marshy Grounds to cover a Gate of a Town.

1802 C. James New Mil. Dict. (at cited word) Pates are usually erected in marshy grounds to cover the gate of a fortified town, or place.

II. Cookery.

a. A pie or pasty usually filled with finely minced meat, fish, vegetables, etc. Cf. patty n. 1, petit pâté n. Now rare (only Caribbean).

ΘΚΠ

the world > food and drink > food > dishes and prepared food > pastry > pasty > [noun] > types of pasty

dariole?a1400

sambouse1609

venison pastya1616

flapjack1620

stucklinga1655

apple pasty1664

keech1677

marrow pasty1696

flap-apple1750

pâté1768

hoglinga1825

bridie1833

empanada1866

Cornish pasty1877

pelmeni1926

tiddy oggy1942

oggy1948

stromboli1950

samosa1955

1739 T. Gray Lett. (1879) I. xx. 38 At Amiens we saw the fine cathedral, and eat paté de perdix (‘of partridge’).]

1768 L. Sterne Sentimental Journey II. 48 A Chevalier de St. Louis selling patès.

1813 Sketches of Character (ed. 2) I. 117 I..sent off the woman with an oyster pâté.

1847 W. C. L. Martin Our Domest. Fowls 173 A dish, or rather pâté, said by epicures to be of exquisite flavour. This pâté (pâté de foie gras) is in great request in France.

1887 O. Wilde Lord Arthur Savile's Crime v. 292 There is an excellent pate, and my..Rhine wine is better than any they get at the German Embassy.

2000 T. S. Bucknell Spurn Babylon in N. Hopkinson Whispers from Cotton Tree Root 44 Pates were a rolled-up pastry with meat inside.

b. 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 gras n.Now the usual sense.

ΘΚΠ

the world > food and drink > food > additive > relish > [noun] > pâté

terrine1702

foie gras1818

Strasbourg pâté1827

pâté1841

rillettes1858

goose liver1860

liver pâté1860

pâté de foie gras1892

pâté de campagne1931

pâté maison1947

rough pâté1961

1841 tr. ‘Valery’ Italy & its Comforts xxiv. 270 The patés of Savoy [Fr. les pâtés de Savoie] nearly rival those of Perigord.

1901 C. H. Senn New Cent. Cookery Bk. xxii. 399 Fleurettes de Foie Gras (Foie Gras with Mayonnaise).—1 medium-sized tin or terrine of foie gras pâté, 1 truffle [etc.].

1931 X. M. Boulestin What shall we have To-day? 84 Let the pâté get cold in the larder with a weight over it.

1971 Globe & Mail (Toronto) 27 Oct. 7/3 There are piquant marinated mushrooms, good shrimp in cocktail sauce, olives, artichoke hearts, prosciutto and a lovely coarse pate.

1987 E. Ronay Bird's Eye Guide Healthy Eating Out 129 You'll find mackerel and cider mousse alongside aubergine pâté as a starter.

2010 Frommer's Vermont, New Hampsh., & Maine vi. i. 156 Caesar salads,..sandwiches, and burgers—plus the occasional wild card like blue cheese-leek tart or homemade pâté.

This entry has been updated (OED Third Edition, June 2005; most recently modified version published online March 2022).

单词	pâté
释义	pâtén.³ Brit. /ˈpateɪ/, U.S. /pɑˈteɪ/, /pæˈteɪ/ Forms: 1700s paté, 1700s patee, 1700s– pate, 1800s– pâté. Origin: A borrowing from French. Etymon: French pâté. Etymology: < French pâté (c1170 in Old French in sense 2a; 1711–13 or earlier in sense 1; 1739 in sense 2b in pâté de foie gras pâté de foie gras n. (compare earlier pâté en pot chopped meat cooked in a pot: end of the 14th cent. in Middle French)) < pâte paste n. + -é -ate suffix¹. With sense 2a compare earlier pasty n., patty n., petit pâté n. †I. Fortification. 1. In form pate. A platform surmounted by a parapet, usually erected in a marshy area as a protective surround for the gate of a town. Obsolete. ΚΠ 1704 J. Harris Lexicon Technicum I Pate, in Fortification, is a kind of Platform like what they call an Horseshoe,..generally oval, encompassed only with a Parapet... It is usually erected in Marshy Grounds to cover a Gate of a Town. 1802 C. James New Mil. Dict. (at cited word) Pates are usually erected in marshy grounds to cover the gate of a fortified town, or place. II. Cookery. 2. a. A pie or pasty usually filled with finely minced meat, fish, vegetables, etc. Cf. patty n. 1, petit pâté n. Now rare (only Caribbean). ΘΚΠ the world > food and drink > food > dishes and prepared food > pastry > pasty > [noun] > types of pasty dariole?a1400 sambouse1609 venison pastya1616 flapjack1620 stucklinga1655 apple pasty1664 keech1677 marrow pasty1696 flap-apple1750 pâté1768 hoglinga1825 bridie1833 empanada1866 Cornish pasty1877 pelmeni1926 tiddy oggy1942 oggy1948 stromboli1950 samosa1955 1739 T. Gray Lett. (1879) I. xx. 38 At Amiens we saw the fine cathedral, and eat paté de perdix (‘of partridge’).] 1768 L. Sterne Sentimental Journey II. 48 A Chevalier de St. Louis selling patès. 1813 Sketches of Character (ed. 2) I. 117 I..sent off the woman with an oyster pâté. 1847 W. C. L. Martin Our Domest. Fowls 173 A dish, or rather pâté, said by epicures to be of exquisite flavour. This pâté (pâté de foie gras) is in great request in France. 1887 O. Wilde Lord Arthur Savile's Crime v. 292 There is an excellent pate, and my..Rhine wine is better than any they get at the German Embassy. 2000 T. S. Bucknell Spurn Babylon in N. Hopkinson Whispers from Cotton Tree Root 44 Pates were a rolled-up pastry with meat inside. b. 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 gras n.Now the usual sense. ΘΚΠ the world > food and drink > food > additive > relish > [noun] > pâté terrine1702 foie gras1818 Strasbourg pâté1827 pâté1841 rillettes1858 goose liver1860 liver pâté1860 pâté de foie gras1892 pâté de campagne1931 pâté maison1947 rough pâté1961 1841 tr. ‘Valery’ Italy & its Comforts xxiv. 270 The patés of Savoy [Fr. les pâtés de Savoie] nearly rival those of Perigord. 1901 C. H. Senn New Cent. Cookery Bk. xxii. 399 Fleurettes de Foie Gras (Foie Gras with Mayonnaise).—1 medium-sized tin or terrine of foie gras pâté, 1 truffle [etc.]. 1931 X. M. Boulestin What shall we have To-day? 84 Let the pâté get cold in the larder with a weight over it. 1971 Globe & Mail (Toronto) 27 Oct. 7/3 There are piquant marinated mushrooms, good shrimp in cocktail sauce, olives, artichoke hearts, prosciutto and a lovely coarse pate. 1987 E. Ronay Bird's Eye Guide Healthy Eating Out 129 You'll find mackerel and cider mousse alongside aubergine pâté as a starter. 2010 Frommer's Vermont, New Hampsh., & Maine vi. i. 156 Caesar salads,..sandwiches, and burgers—plus the occasional wild card like blue cheese-leek tart or homemade pâté. This entry has been updated (OED Third Edition, June 2005; most recently modified version published online March 2022). < n.³1704
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pâtén.3

pâtén.³