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Mention block and what's coming in the first nothing, expensive gourmet duck liver or chopped liver? Both are correct, of course, but not limited to pastel poultry. It can be as fancy as you like, suitable for the big occasion or a cheap snack, but his drawing of the house be enthusiastic. Most of the blocks are much easier to create than you might expect.

What is the block?

Pate (pronounced pah-TAY) is French for "foot". Traditionally, in a crust (crust) served or molded into a bowl. The bark, interestingly, was not meant to be eaten, but around the block to keep together.

Today pate and terrine terms are used interchangeably. Block is simply a mixture of seasoned ground seafood, poultry, meat and vegetables, and often a combination of several different basic components.

Beef, pork, liver, ham, seafood, game, poultry and vegetables are all candidates for the pot. The routine can be smooth and creamy or chunky his face. It can be served hot or cold, molded or unmolded.

More information about Foot:

• What is the cake?
• History foie gras and French law
• Pie Cooking Tips and Tricks
• Pie Recipes
_{Licensed Godfather Photo © 2006 Peggy Trowbridge to About.com, Inc.}

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