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Garde Manger - Classical VS Contemporary Plates
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The pate -- often a well-season ground meat preparation -- may have originally been made by the Romans, who primarily used pork, but also threw in many marinated spiced ingredients, especially birds' tongues. Originally, pates were forcemeat or meat mixtures wrapped and baked in pastry, so as to protect the meat mixture from direct heat. Having a pate in such a casing today is referred to as pate en croute. Classically, there were also pates en terrine, referring to a pate served directly from the mold. In modern cookery, the pate and pate en terrine tend to be interchangeable, as chefs will often present a terrine in slices, so as to retain more control in presentation and portion size.
Another minor difference - arguable, perhaps - would be that in the past, pates were often named after famous people -- such as pate a la mazarine and pate a la reine -- where as today, many are named after the region of France that inspired their chefs. This would include pate de Pithiviers, pate de Chartres, Corsican blackbird pate, and pate de Lorraine.
References:
Food Lover's Companion; 2001; Page 450
Garde Manger: The Art & Craft of the Cold Kitchen; CIA 2000l; Page 228
Joy of Cooking; 1997; Page 724
Oxford Companion to Food; 1999; Page 853 - 854
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