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- DictionaryPâ·té/päˈtā/
noun
- 1. a rich, savory paste made from finely minced or mashed ingredients, typically seasoned meat or fish: "salmon pâté"
1. a. A meat paste, such as pâté de foie gras. b. A similar paste made of seasoned vegetables. 2. A small pastry filled with meat or fish. [French, from Old French paste, paste, pâté; see paste1 .] American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company.
Definitions of pate. noun. liver or meat or fowl finely minced or ground and variously seasoned. see more. noun. the top of the head. synonyms: crown, poll. see more. Pronunciation. US. /pɑˈteɪ/ UK. /peɪt/ Cite this entry. Style: MLA. "Pate." Vocabulary.com Dictionary, Vocabulary.com, https://www.vocabulary.com/dictionary/pate.
Nov 17, 2022 · Paté (pronounced pah-tay) is a French term that loosely translates to paste. Paté is a savory filling of meat and fat that is baked in a terrine (an earthenware vessel) and served hot or cold....
PATE | definition in the Cambridge English Dictionary. Meaning of pate in English. pate. noun [ C ] old-fashioned or humorous us / peɪt / uk / peɪt / Add to word list. the top of a person's head. SMART Vocabulary: related words and phrases. The head. acephalous. basilar. bean. bonce. brachiocephalic. coronal suture. cranium. diploe. endocast.
Pâté ( UK: / ˈpæteɪ / PAT-ay, US: / pɑːˈteɪ, pæˈ -/ pa (h)-TAY, French: [pɑte] ⓘ) is a forcemeat. Originally, the dish was cooked in a pastry case; in more recent times it is more usually cooked without pastry in a terrine.
3 days ago · (pæteɪ , US pɑːteɪ ) Word forms: plural pâtés. variable noun. Pâté is a soft mixture of meat, fish, or vegetables with various flavourings, and is eaten cold . Use as a garnish for meat or poultry or pâté or cheese. Collins COBUILD Advanced Learner’s Dictionary. Copyright © HarperCollins Publishers. Collins. Apps. English Quiz. Confusables.
Pate, in French cuisine, a filled pastry, analogous to the English pie. The term pate is also used, with modifiers, to denote two other distinct preparations: pate en terrine and pate en croute. Certain pates are traditionally associated in France with specific occasions.
