Pâté And Terrine: What's The Difference?

Pâté and terrine are both staples of French cuisine, often served at parties as finger foods alongside other meats, cheeses, and bread. They are both considered forcemeats, or mixtures consisting of meat and fat, but there are subtle differences between the two. Pâté is typically spread over bread, whereas terrine is a type of pâté that is pressed into and cooked in a dish and usually served sliced. The key difference between the two is that a terrine is cooked in a specific type of dish called a terrine.

Pate and terrine: the history

Pâté and Terrine: The History

The terms 'pâté' and 'terrine' are often used interchangeably, but there are some differences between the two. Pâté is a forcemeat or a mixture of ground meats and fat, to which herbs and spices are added. The word is derived from the French word 'pâte', which means 'paste' or 'dough'. The French words 'pâte' (pastry) and 'pâté' are both derived from the Latin word 'pasta', meaning 'paste' or 'dough'. The first pâté is said to have been made in the 14th century and was cooked in a pastry case or crust. Over time, the pastry became edible and added a sweet note to the dish.

In the Middle Ages, pâté was a staple in Northern and Central European cuisines. It was an economical and flavourful way to use all parts of the animal, including meat, game, and poultry. The Romans also made pâté, generally with pork, but also with marinated and spiced birds' tongues.

Terrine, on the other hand, refers to the container in which a pâté or mousse is baked. It is a loaf of forcemeat or aspic cooked in a covered pottery mould, also called a terrine. The name 'terrine' comes from the Middle Ages and is differentiated by the fact that it is cooked in an earthenware vessel. The dish was already popular with the Romans.

Both pâté and terrine are considered staples of French cuisine and are often served at parties as finger foods, alongside other meats, cheeses, and bread. They can be made with a variety of ingredients, including meat, poultry, fish, vegetables, and fruit. Pâté is usually spread over bread, while terrine is pressed into a dish and served in slices.

In recent times, pâté is more commonly cooked without pastry in a terrine. Thus, the differentiation between the two has become less distinct, with the word 'pâté' being used to describe the food category in a more general sense.

What is a pate?

Pâté is a French dish that is often served at parties as a finger food or appetiser, usually spread over bread but sometimes sliced. It is a forcemeat or a mixture of ground meat and fat that is cooked in a vessel called a terrine. Pâté is typically made by blending a combination of liver, cream, herbs and liqueur into a fine emulsion, which is then cooked, resulting in a smooth, spreadable texture.

Pâté is generally made from organ meat, such as liver, which gives the dish its famously earthy flavour and acts as a binding agent. Pâté can also be made with vegetables, chicken, game meat, or seafood. Pâté is often made of pig meat and parts, but wild game like venison or wild boar can be cooked into a pâté, as can farm-raised duck, rabbit or pheasant. Lean meats might require the addition of some pork fat to keep the pâté from drying out in the oven.

Pâté can be baked in pastry, which is called pâté en croûte, meaning "in a crust". In England, this is known as a pork pie. Pâté is cooked in a special metal or porcelain loaf pan, and this mould is called a terrine. Sometimes pâté is served hot, but more usually cold.

There are four categories of pâté: country pâté has a coarser texture, straight pâté is smoother, gratin pâté boasts a richer flavour as the meat is well-browned before processing, and mousseline pâté is the smoothest variety.

What is a terrine?

A terrine is a dish that is cooked in a specific type of dish or mould called a terrine. This is usually made from earthenware, although porcelain and metal versions also exist.

Terrines are often made from meat, such as duck, pork, chicken, or lamb, but they can also be vegetarian. The ingredients are marinated together and pressed into the mould with an emulsion such as a liver puree or mousseline base to bind the chunkier ingredients. They are cooked slowly in the oven and then cooled for at least 24 hours before being served cold in slices.

Terrines are often served with cornichons, mustard, and bread. They are a great choice for picnics as the slices are easy to pack and transport.

The word "terrine" comes from the Middle Ages and is derived from the container in which it was prepared and cooked.

How to serve pate and terrine

Pâté and terrine are both classics of French gastronomy, often served at parties as finger foods. They are usually served with a fresh baguette, rusks, cold cuts, rillettes, or gherkins.

Pâté is made by grinding or pureeing meat and fat into a spreadable paste. It is generally flavoured with herbs and spices, and alcohol such as brandy or port wine. It can be served hot or cold. To serve, place the pâté in a dish and spread it on toasted bread or crackers. You can also mould it into a shape before serving.

Terrine is similar to pâté but is cooked in a specific type of dish called a "terrine". It is usually served sliced, accompanied by cornichons, mustard, and bread. Like pâté, it can be made with a variety of ingredients, including vegetables, chicken, game meat, or seafood. Terrine is typically eaten cold.

• Pate can be served as a lunch dish, an evening starter, or as part of a "tea party". It goes well with toast and refreshing celery sticks or radish slices.
• For a more elegant presentation, fill a small choux pastry or gougere with a cube of pate and arrange them on a platter.
• Pate served on toasted bread or baguette with a large green salad makes a simple but tasty lunch or small meal.
• Cornichons are a perfect accompaniment to any type of pate. Try slicing them lengthwise and fanning them out, placing one on each piece of pate.
• For a special occasion, serve pate with a salty cracker and a glass of Pinot Noir.
• Terrine is an excellent choice for picnics as the slices can be easily packed and transported.

Pate and terrine recipes

Pâté and terrine are both classics of French gastronomy, and while they are similar, there are some key differences. Pâté is made by grinding or pureeing meat and fat into a smooth, spreadable paste, while terrine is cooked in a specific earthenware vessel called a terrine. Pâté is usually served as a spread, while terrine is served in slices.

Chicken Liver Pâté with Cranberry Jelly

Chicken liver pâté is a classic dish that can be made in a food processor. Cook the liver with herbs and seasonings in wine until spreadable, then puree it in a food processor with butter for maximum smoothness. Serve it with cranberry jelly for a rich, indulgent treat.

Venison, Orange, and Fig Terrine

This terrine is a simple yet beautiful dish that showcases the quality of the produce. It is a great choice for a festive celebration and can be served as part of a charcuterie board.

Ham Hock, Fennel, and Leek Terrine

This impressive terrine is a real crowd-pleaser and can serve up to 20 people as part of a charcuterie board.

Pumpkin, Oregano, and Walnut Pâté

A vegetarian pâté that is bursting with vibrant colour and flavour.

Chicken and Pork Terrine

This terrine is studded with pistachios and wrapped in prosciutto. It is a serious head-turner and is great served with a crunchy salad.

Veal Terrine with Cherry Sauce

This traditional Italian starter is made with salty pancetta enclosing a veal terrine, scattered with sweet seasonal cherries.

Scallop and Salmon Terrine

A seafood terrine is a great way to change things up and add some variety to your charcuterie board.

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