Pâté made with quail, pig and chicken liver has a gamier flavor than chicken flesh but isn’t overpowering. There is also the addition of nutmeg and raisins, which offer a concentrated sweetness that complements this natural flavor. Guests will be kept wondering and begging for more with this one-of-a-kind concoction.
This pâté goes well with fresh bread, fresh or dried fruit, and a nice glass of wine as an aperitif. A Pinot Noir is one of our favorite wines to drink alongside. Merlot and French Beaujolais are two further options with low to moderate tannins and buoyant fruitiness. Crisp, oak-laced Chardonnay is a great choice for those who enjoy white wine.
To put it simply, pâtés are meats cooked in pastry. Once upon a time there was a type of them known as terrines, which was named after the rectangular baking pans in which they were prepared. Pâtés wrapped in puff pastry have fallen out of favor in the culinary world in recent years because of their hefty, pastry-encased nature. Today, rich, smooth, spreadable liver-and-butter recipes are referred to as “pâté” while “terrines” are considered its more rustic analogue.