The history of the pate like an apple sorted between France and Germany. Mysterious history of pate Recipes and technology for preparing pate
In the middle of the gastronomic diversity of the category of flavors, they seem to be especially important through versatility, ease of preparation, that remarkable savory taste. Such products most often melt like magic sticks at a meal, be it equal to that scale, the stench of the building’s criminality steeled and insured at the times of the clearings at the menu. The very same category of foods is represented by snacks, which are good not only for an hour of rest, but also as a snack, if there is no time and energy to prepare the main meal. Among appetizers, pâtés can boast of special simplicity. Tsya rich to serve as wonderful additions to the main dishes, and on sandwiches with such a basis fall to the relish of children.
History of the campaign
At the translation of the German language, the word itself is translated like “pie”. Grava in practice with minced meat from a well-prepared base. The basis for the pate can be meat (pork, yalovichina, game, lamb thin), mushrooms with additional spices, greens, eggs and others. At the edges of the post-tradyansky expanse pate traditionally prepared with liver, yalovichoy, chicken or turkey liver, seasoned with spices, butter, other milk and vicorist like spread on sandwiches.
A richly serious-looking dish, so named by Pushkin's creation Evgen Onegin. There, under the pate, it is fried on the leftovers of the salted pie from the leafy dough and the filling. The stuffing is minced meat, the basis of which is foie gras (fatty liver of a year-old goose) with the participation of hazel grouse meat, pork and marvelous, expensive truffles. The recipe was invented by a French cook, for example, in the eighteenth century and the last hour, the product was delivered from France to Russia in containers, drained with ice.
The geography of the country is unknown, prote in the nearest possible first pate Vinick still belongs to France. However, this is not an original French recipe, but adaptations from ancient Roman cuisine. Vzagali pate vіdomiy for a long time and in the past hours, let's say, in the middle, vvazhavsya stravoy tsіnnoy and delicacy. Yogo was served at the tracts at the completion of the laying, and the yogo appearance was often accompanied by a sumptuous serving with “special effects”. Decorated straw looks little like a pie with a filling, stars and spіvvіdnoshennia pâté with a pie, shards of "pastata" - tse zha, burnt into a dough. Prote tsіnіst bula over tisti, and beginnings, tito served as additions, only a form of stravy.
The eighteenth century in the Russian Empire was marked by a pate boom. There were a number of specialty shops, in which they sold pate at the sight of pies, but the protege quickly changed to another plan and the stuffing became a running form. Twenty centuries showed its best to everything, to which it is due to the bula to support the spirit of the hour and to support the strength of portability, trivial savings, ease of transportation, in order to secure the consumption of the military hour. That's how it sounds pate in the canning jar, which looks like that rosy dish from the middle ages, that setting to the product has changed a lot.
Recipes and technology for preparing pate
The technology of preparing the pate transfers the sprat stages:
- Cooking the base of the dish. For which it is necessary to first process the product, remove the meat, fish fillet, meat by-products lived, cook and add thermal processing. Here you can drink two ways: cook the product and extinguish yoga in the right way. They gave it a need to refine the finished product on the meat cutters, so that they could take off a smooth, uniform mass, so it was necessary to pass it through the details.
- Prepare spices and additional products. Here the fantasy of preparing nothing is separated. As an additional product, you can vicorate mushrooms, smeared in front and trimmed, boiled eggs to a mushy state, smeared to a golden color of a cibula with carrots thin. Specialties can also be boldly taken to be a fallow character like savory likes. Give juice to the pate and significantly improve the taste of butter and milk. Їx next to add at the stage of storage warehouses.
- Let's follow the next product and mix it up to a homogeneous state. Inodi pate cook without front cooking and extinguishing meat storage. In this way, the meat is carefully trimmed, smashed from far behind with additional products and stewed at the oven until cooked.
Expanded sets of products for basic pates є:
- Chicken pate: chicken fillet (500g), tops (4 tablespoons), butter (20 g), cibula (1 pc.), carrot (1 pc.), spices, sil, greens for relish.
- Liver pate: yalovicha abo liver (500 g), top oil (100 g), tsibulya ripchasta (1 pc.), milk (3 tablespoons), strength, greens, spices for relish.
- Mushroom pate: mushrooms (500 g), cibulya ripchasta (1 pc.), butter (100 g), fat cheese (100 g), spices, strength, greens for relish.
“...Mago grunted in the valley and ordered her to give her pike pate, boiled eggs, cheese with spices, pea jam, peaches and Château-Chalon wine. - Today's Friday is a good day, - explained won.
The sun, which rose over the trees of Paris, flooded the happy family with its light.
- Spivaesh troshki. Pike pate can’t be messed up, - Mago pleased her daughter ... ”
M. Druon, "To Spin the Lilies"
A series of seven novels by Maurice Druon "Curse the Kings" is dedicated to the history of France in the 14th century. At the same time, at the same time, on the table at the French, there was a pâté, which was filled with one of the business cards of culinary France.
Pate and terrini are a culinary classic and a culinary elite. The love of the French is quivering and boundless to the delicacy, and the number of recipes is inexhaustible. And in the meantime, the history of the country began to look like ancient Rome in the ancient times. It was not the cooks' fantasies that came into the world, but through the mundane pragnennya of the butchers to let go practically the whole carcass of the creature, minimizing the exits. Obviously, in those ancient times, a number of cheap foods for the people were created and culinary masterpieces for the tables of the patricians. For them, pâtés were made mainly from pork, but also from whiskey, rare and exotic ingredients, such as, for example, poultry meat.
In the 14th century, in France, pate was prepared at a closed round cake - tarta, and the husk from the dough was not assigned to the zhu, but served the daily utilitarian function - to trim the shape of the minced meat and save its juice. Zvіdsi pіshov viraz "crack the squirrel" ("casser la croûte"), an analogue of our "kill the worm". Pіznіshe tsyu strava became vipіkati without dough in special clay bowls of rectangular oval shape, they were called Terrin (fr. Terrine). Itself so began to call holium, without a tіstyanoy hull pâté.
Often French cooks have reached the heights of the culinary arts, wines for the tracts of highland gourmet meals. This is how it became from the famous Chartres pate, which is tied to the names of Henry IV. It seems that before that yoga was prepared on the 24th of February 1594 before the coronation of Henry of Navarsky. The stuffing of these delicious pastries is made up of pork, veal, foie gras, liver and offal of chicken, pistachios and spices. Everything is marinated in cognac, and then boiled in obolontsi from dough in the shape of the meter. It is not without reason that the hero of Anatole France's "The Evil of Sylvester Bonar" said: I am a Chartres pate, but one yogo is enough to love the fatherland.
The upper skhodinka in the pate-terrine hierarchy is rightfully occupied by the Strasbourg pate, which is sometimes called a pie (remember, Pushkin wrote "I Strasbourg is an imperishable pie"). Yogo is prepared with pumpkin liver, truffles, hazel grouse and minced pork. Appearing in the example of the 18th century and May of the author - the Norman cook Jean-Joseph Cloz. The rise of the new stravy was properly assessed by Louis XVI. The culinary genius of the cook of winemaking with 20 pillars and, most of all, a patent for winemaking. Kukhar rozbagativ, and Strasbourg became the pate capital of France. There is a thought that only two products may have the right to the epithet "royal" - black caviar and Strasbourg pate. Judging by the prices, it's true.
In France since 2009 Brotherhood of Pozіnovuvachіv pâté. Members of this association appreciate that pate, baked goods are the outer stone of gastronomy. Under this year, the axis is already ready to pass the Light Championship Championnat du Monde du Pâté-Croûte. Finale, for which bulo 12 finalists were selected - extra-class cooks, who can have at least 5 years of work experience, and 3 babies for that year. A young cook from Lyon, Jean-Francois Malle, became a helper. The main warehouses for yoga pâté are Bresse chicken meat, foie gras, liver mushrooms and linen mushrooms, as well as the Italian lard Lardo di Colonnata. 
But let us turn to the beginning of our history, to the Countess Mago d'Artois' beloved stray - pike pate. (Before the speech, the countess is the only woman, awarded the title of the pen of France). It’s important to say that they cooked the grass themselves in the XIV century, and we suggest you a popular modern recipe for fish terino from pike and salmon with green sauce.
RIBNE TERRINE FROM PIKE AND SALMON
Ingredients:
- 500 g pike fillet
- 500 g salmon fillet
- 3 eggs
- 50 g fat tops
- 30 g butter
- Sil, pepper, nutmeg
Pass the pike fillet through a meat grinder or grind it in a blender to a homogeneous mass. At minced meat, add strength, pepper, chalking nutmeg, zhovtki mix well. Pomishuyuchi step by step pour in the tops. Beat the squirrels to a steep stump. Gently stir in minced rib.
Fill the mold for baking with vershkov oil (ideal option - dovga chotiricutna form). Put half of the minced meat from the pike at the dishes, then - salmon fillet in one piece, minced meat for the animal, which is overstocked. Like a trace, vibrate the mass, so that it is not empty.
Heat the oven up to 180 degrees. Cover with a lid and boil in the oven in a water bath 45 min. Cool the finished pate to room temperature, and then place it in the refrigerator.
Arrange pate with skewers and serve with lemon or gherkins. As a seasoning, you can vicorate green sauce (mayonnaise, spinach, watercress, krip).
For one version, the word pate is a German adventure. Pastete in translation means “pie”, “filling”. The name to finish exactly reflects the method of preparation and the essence of the season: pate with minced meat from different ingredients. You can also use meat, poultry, mushrooms, eggs, liver, and most of the ingredients are used in quieter recipes.
The protest of the rank of the fatherland to the pate was entrusted from the Nimechchina claim and France. Needless to say, it's not unbelievable. On the right, in the fact that, in the other version, the word “pate” looks like the French pate, which in translation means “tisto”. The translation can be understood in two ways: firstly, as usual, pate is a pasty-like mass, and in a different way, pate in French cuisine is often a filling for round pies.
"French cuisine has the best color,
І Strasbourg pie imperishable
Mіzh Sir Lіmburzkim we live
I golden pineapple.
A.S. Pushkin, "Eugene Onegin"
At the fragment of the song of the great Russian classic, the famous Strasbourg pie from France, which is highly valued by the great supremacy of Tsarist Russia, is born. Starting from the recipe invented by the French culinary specialist Kloz in 1782, a filling was added to the pate based on goose liver (foie gras), mixed with minced meat from poultry, pork and truffles.
The epithet "incorruptible" is not just a figure of a movie. At St. Petersburg, the pie from Strasbourg was delivered in special boxes filled with ice, and between the filling and dough they added pro-balls from lard. So the delicacy has saved its savory taste and fresh aroma, regardless of the long journey. I do the tradition of brewing the Strasbourg pie is alive, so to celebrate the sales of many culinaries in France.
And what is the history of vindication of the foie gras pâté itself? Yogo recipe letters of creations in 1778 roci.
Current ruler of the city of Strasbourg and Marshal of France Marquis de Contade putting in front of his cook Jean P'er Kloza zavdannya: create vishukan grass, so that you will become a native of French cuisine and delight guests with unforgettable relish. The cook knows the solution, having prepared a boil with liver, baked from bacon at the oven.
A new dish - pate de fois gras (pate with goose liver) - caused a sensation at the social evening, about the new one was immediately added to the monarch Louis XVI, who, having tasted it, immediately fell in love with this grass.
Cream of goose liver, with an hour for the preparation of minced meat, they began to beat different products. Vegetarian pate, seafood pate appeared.
After the Great French Revolution, the Vishukan dish ceased to be a delicacy for the greater versions of the suspense, becoming the banny of the nation.
In our kitchen, pasties first appeared in the middle of the 20th century. On the back of the head is a product made from legumes: soy, kvass.
The Radyansk Union has pate as a scarce product. Prote, vrakhovyuchi high energy value and livelihood, yoga at the singing stage was added to the diet of the soldiers of the Radian army. Over the years, the recipe for preparing pate has changed, and the scope of yoga in cooking has expanded. Today, you can see these delicacies on a daily basis.
Korist pate
The pate has a high concentration of proteins and vitamins. The most lively and corny є:
- Cod liver pate. Rib'yacha liver vengeance of rib'yach fat, collagen, vitamins B, PP, E, and low levels of other micronutrients, including salt, which promotes hemoglobin.
- Liver pate concentrations of protein and amino acids.
- Okremі vidi pateіv korisnі for the delight of the intestinal tract.
- Sprinkle the body after operations and injuries. Zavdyaki pate, which is stored in warehouses, sprinkles polysaccharide glycogen to renew cells in the body.
Pate - all minced meat, prepared for a special recipe with special additives. M'yaso for pate can be absolutely be-yakim: vіdmіnno pіdіyde і game, і ptah, і zvichayne m'yaso. Variants of additives in the pate are limited by the author's imagination, especially popular are eggs, mushrooms, truffles, carrots, cibula and rich others. To give the pate a special aroma, often add herbs, sauces and wines to the new one.
History of pate
Yak and faceless cіkavih and folded strav, pâté comes from France. At the XVIII century, having drank wine to Russia, de vvazhavsya a delicacy for aristocrats. Only other things could have allowed yoga. Zdivuvannya will be those who pate is not just minced meat. Pies are also called pies, in some cases the meat was baked at the dough. And also stewed pate - meat (importantly pig) was quenched for a long time, after which they cleaned it from a cold place for a sprat of tizhniv. It looked like a carcass. Such a grass was saved for a long time and was very practical, but it was much less vishukan for relish.
Let's go back now. Today's pate is even more popular among the Ukrainian people. Tse podrіbnena to mashed masa, cooked zazvichay z zhіnki z adding meat. The way to prepare the offensive is to prepare the meat (boiled, lubricated or stewed), add the ingredients and refine. You can trim the pate with a sieve, a meat grinder or a combine. The finished dish is sorted into jars and then brought to the shelves.
Korist pateіv
Pate, like and іnshі preserves, may be low. Among them are the price, the most inexpensive pate cost, and the term savings, and the victoriousness of victories. Pate is prepared from meat or poultry, so you can make a simple sandwich, prepare for a couple of whilins, saturate your body with brown words. Most of the pate is prepared with liver, cream and rich protein, carbohydrates, vitamins A, B6, B12, Z, and minerals. Regardless of the average number of calories, pates are easily conquered, which is often recommended by nutritionists. Pate shvidko saturate the body, while not depleting the heaviness of the shell.
Pate Hame
Recently new to our site - . They chose ours just as easily as other products in our store - they just knew the best. Hame products are the flagship of the middle pates of the whole world and even a popular delicacy of a wide range of people. The company prepares pâtés with the best ingredients of the highest quality. Buy pâté Hame with yalovichini, geese, turkeys and pitching and snidanok for your own sіm'ї savory, live and cherish!
Pate Budinku
You can cook pate at home. Vee, singsongly, remembers the taste of the pate prepared by our grandmothers. It’s not easy to prepare yoga, you still need some kind of proof. We wash the liver and prepare additives (for example, cibula), put it in a blender at once and mix it up to a homogeneous consistency. We add eggs in sum, season, strength, sour cream, and we pray again. Vilivayemo in the form (bazhano silicone), curved with foil and put in the oven for a year at a temperature of 180 degrees. After the preparation of the pate, it is necessary to infuse it in the refrigerator, it’s a year of spring.
Pate, like a lot of other things in the whole world, can get lost in history and a lot of options for your journey. For the title of the true fatherland, the pate is richly worthy of fighting without interruption France and Nimechchina, however, this is the version of what was blamed on Ancient Rome. History, vtim, zavzhdi approximately the same. For example, based on one of the legends, pate having invented the cook of the Strasbourg ruler, which entrusted especially the task to his own easy creation of an appetizer of high French cuisine. So, in 1778, the first pate from goose liver appeared in Strasbourg. It's true, I'm more likely to like this story, it's tied from the price of a snack. After a few years, after having consumed the first French pate on the tables of Louis XVI and having become accessible to simple people, on this basis, another cicada grass was invented - the Strasbourg pie, which made Pushkin at the work of “Evgeniy Onygin”.
Pate at pirozi
A Strasbourg pie is a pate, baked with dough, which is poured with melted butter or lard. Such a method of preparation, krіm іnshgo, allowing the pâté to be transported on tribal vіdstanі, to the very same thing in “Evgenії Onegіnі” Pushkin describes it with the word “non-linear”. It is important that you yourself at the sight of the Strasbourg pie, having consumed the pate first before Russia, and having become worthy of the Russian people, at the peak of its popularity, they began to inspire special pies, where they sold pies. Tilki pіznіshe pâté began to prepare like an independent snack without dough and lard.
Pate pіdkoriv evropu
In Europe, at this hour, wild love to pate began to grow on an industrial scale, and throughout the entire region, the number of virobnits began to rise. One of the first great pate makers, which, to the point of speech, dosi є already vomited by the whole world, having become the Danish brand Tulip.
Tulip was used as a standard spice of goose liver pates and created a whole line of meat pates, as well as liver pates of other creatures, moreover, with the addition of mushrooms, bacon, cibula, tea leaves and other chicken components. Zavdyaks of such a scale can buy a pate at our hour, you can buy it from any supermarket. Tim is not smaller, do not be surprised at the price, the European appetizer is popular for the hours of Louis XVI, like before, it is respected by the royal and rob whether it is a chic style and in a holy way.
