Pates (pa-tay) are made from minced liver, veal, pork or game or a mixture of them all. They are flavoured with herbs and liquor and either larded with pork fat or covered with strips of fatty bacon and baked in a terrine.

A successful pate should contain as much fat meat as lean meat.

Pates may also be made from fish- cod’s roe, salmon and kipper are partic-ularly popular.

Most pates will keep for up to 10 days in a cool larder or refrigerator.

Originally a pate was enclosed in pastry and could be served either hot or cold, but the words pate and terrinc are now used interchangeably, and both are nearly always served cold.

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