And in the 1921 English translation of Escoffier’s well-known cookbook “Le Guide Culinaire,” we find recipes for pâtés made with a variety of game meats, including woodcock, pheasant, partridge and hare. Pâtés de poissons, or fish pies, also were common. This is only one of many pâtés that once were popular in European households. One well-known version is pâté de foie gras, an expensive, extraordinarily rich pie with a silky-smooth filling made from raw truffles, seasonings and the enlarged livers of force-fed geese. It originally referred to a pastry case filled with a savory mixture of ground or chopped meat, fat and other ingredients. This stuff was delicious! And I couldn’t get enough. But when I actually tried pâté for the first time - a rich meat spread a hunting buddy created with some duck giblets, vermouth and other simple ingredients - I quickly changed my mind. Perhaps it was all those little punctuation marks over the letters that made it seem a bit hoity-toity for my taste. I used to think pâté was something only rich folks served at extravagant dinner parties.
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