Liver pate

For several centuries, liver pâtés belonged to special dishes that only noble or rich people could afford. It is noteworthy that it was the pâtés that were served as the final or final chord at royal balls or receptions. Moreover, the pates were served to the table on an unprecedented scale. Documented cases when a record amount of food was used to make or decorate royal pates.

In the Middle Ages, pâtés with a surprise were popular. At one of the receptions in Versailles, live birds flew out of a huge pie with pate. Initially, pates were made in the form of pies. The dish got its original name thanks to the German word pastata, which literally means "dish wrapped in dough. " The first pates, including from the liver, were a pie with filling.

With the start of industrial production, liver pate lost not only its uniqueness, as well as its distinctive taste and consumer characteristics. Previously, only the best ingredients were used to make liver pate. In the modern food production process, food additives play a large role, which are able to imitate the taste, color, as well as the consistency of the pate.

However, not only true foodies or connoisseurs can distinguish a store pate from a liver from a product produced at home. We are sure that any person will be able to see a significant difference between the store version prepared en masse and "hastily" and homemade liver pate. Usually liver pate is made from beef, pork, or chicken offal.

Some types of liver pates are called not only classics of culinary art, but also real masterpieces of the world culinary tradition. For example, Foie Gras goose liver pate or young lamb or calf liver pate. Over the centuries-old history of the dish, the recipe for liver pate has undergone changes more than once. Currently, there are a sufficient number of types of liver pates, among the most popular are the following:



cattle liver pate;

poultry liver pate or game (chicken, goose Foie gras);

fish liver pate (cod);



The calorie content of liver pate depends primarily on the composition of the initial ingredients that are used in the process of making the dish. The average calorie content of liver pate is 301 Kcal per 100 grams of dish. The liver pate contains a record amount of natural fats and polyunsaturated acids, as well as vitamin A and bet-carotene. In addition, the chemical composition of liver pate is enriched with potassium, sodium, phosphorus and iron. Liver pate is not only delicious, but also a healthy food product.