What is Pate?
The ground beef, which is usually spicy and cooked together, is a sliding food made of a mixture of liver and vegetables.
It can be made of various types of meat such as red meat, white meat, and fish, and it is typically applied on bread or crackers, served as appetizers or other dishes.
Pate is considered the basis of French cuisine.
It is also popular in many other countries, including Belgium, Germany and the United Kingdom.
The texture can vary from smooth to large grain, and can be served both hot and cold.
What is Terrin (Terrine)? Terrine is a type of pattern made by cooking a mixture of minced meat, liver and / or vegetables on a solid, cylindrical shaped plate.
After cooling, it is served by slicing.
Terrine is similar to crushing, but it is usually more dense and has a more rough texture.
It can be made of various materials, such as Pate, and is usually served as a component of appetizers or other dishes.
What is the difference between Pate and Terrine? The difference between Pate and Terrine is especially the form of construction and presentation.
Pate is a soft, creamy food consisting of a mixture of meat, liver or vegetables, usually crushed and cooked together.
It is frequently served on bread or crackers or served as a snack.
Terrine is usually prepared from meat, liver or vegetables that are usually combined more tightly. Served in a solid, cylindrical plate.
In summary, the terrin can be regarded as a more dense and rough textured Pâté.
Terrine can also be made of various materials such as Pâté and can be presented as snacks or other dishes.
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Pâté Recipe: How is it done? Materials
500 gr calf meat
250 g liver
2 onions
4 cloves of garlic
1 tablespoon salt
1/2 teaspoon of black pepper
1/2 teaspoon dry mint
1/2 teaspoon ginger
1/4 teaspoon Muscat
1/2 cup red wine
1/2 glass of oil
Preparation of
Finely chop the onions and garlic and put some oil in the pot.
Roast the onions and garlic and add the meat.
Roast meat and add salt, black pepper, mint, ginger and nutmegs.
Add the wine and ensure that the mixture is mixed thoroughly.
Add the liver and allow the mixture to be cooked thoroughly.
Crush the mixture with the mixture.
Pour into the mold and allow to cool in the refrigerator.
Leave the Pâtéyi at room temperature for 1 hour before serving.
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