Cooking quail

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Pâté can be served either hot or cold, but it is considered to develop cooking quail best flavors after a few days of chilling. Pâté is believed to have originated in medieval France.

The word pâté derives from the Old French word patete, which referred to any sort of paste. It was used to refer to the filling of any sort of pastry. Pâté is believed to have developed as a means of preserving the meat of game that could not be kept fresh. In the 16th century, it became popular with French royalty, and in the 17th century, the first recorded pâtés appeared.

Pâté en croûte is baked with the insertion of “chimneys” on top: small tubes or funnels that allow steam to escape, thus keeping the pastry crust from turning damp or soggy. In Poland, pasztet is made from poultry, fish, venison, ham, or pork with eggs, flour, bread crumbs, and a varied range of additions, such as pepper, tomato sauce, mushrooms, spices, vegetables, ginger, nutmeg, cheese, or sugar. A similar recipe is known as chopped liver in Ashkenazi Jewish cuisine, with schmaltz used instead of butter and hard-boiled eggs usually added. In Vietnamese cuisine, pâté is commonly used on bánh mì baguette-type sandwiches. Pâté of this type is more commonly made from liver. In much of northern and central Europe, there are soft, spreadable sausages made primarily with liver and sometimes confused with pâté. Mastering the Art of French Cooking.