Animal pates


ANIMAL PATCHES

In the dictionary of the SAR, the pate is defined as an "edible pasta made of minced meat or liver, generally of pork or poultry." In turn, in the Little Larousse Gastronomique it is said that it is "... a cooked preparation cooking or cold cuts, hot or cold.

In ancient Egypt, the pharaohs already delighted themselves with a paste of crushed livers, of the ducks that migrated in winter to the areas on the banks of the Nile; when, centuries later, they took this custom to the region of France, there was already something similar to the terrine but with goose livers. In ancient Rome a similar food was also made with pork and other macerated elements such as bird tongues. Already in the Middle Ages there were many recipes for macerated meats including the "white manjar" of the time, which consisted of chicken breasts crushed with almonds and spices.

The technique of cooking in earthenware containers was also established. In France, initiated the popular upheaval that led to the French Revolution, the untimely Marquis (Marshal) of Contades (1704 - 1795) wanted to pay tribute to the sovereigns Louis XVI and his wife Marie Antoinette; for this, he asked his chef, Jean Pierre Clause, to create a special dish for the occasion with the livers of some of the geese of his own farm.

It occurred to Clause to modify his customary recipe of goose liver, roasted and unmoulded to offer it in slices, for a thick mass of bread in which he accommodated the seasoned livers until they were cooked and, at the same time, the golden bread.

After the early death of his boss, Clause partnered with another equally unemployed cook, Nicolás Françoise Doven. They started in a hotel in Saint Germain, and it was Doven who invented the truffles to perfect the "foie en croûte" and call it "pate en croûte" and spread it on toast. In the nineteenth century, Nicolás Appert (1749 - 1841) at the behest of Napoleon invented a system of food packaging that allows its conservation and that ends precisely in the technique of canning; allows the pâté to begin selling under this processing system.