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Was (wer) ist pâté - definition
Pâté
MIXTURE OF COOKED GROUND MEAT AND FAT MINCED INTO A SPREADABLE PASTE
Paté; Pâtés; Pate'; Patés; Brussels pate; Pâte; Meat paste; Pâté en croute; Pâté en croûte; Meat pastes
Pâté ( , , ) is a paste, pie or loaf filled with a forcemeat. Common forcemeats include ground meat from pork, poultry, fish or beef; fat, vegetables, herbs, spices and either wine or brandy (often cognac or armagnac).
Pate (instrument)
SAMOAN PERCUSSION
Pate (musical instrument); Pate drum
The Pātē is a Samoan percussion instrument of Tahitian origin, named after the Samoan word for "beat" or "clap" "pulse". It is one of many Samoan log drum variants and is of the slit drum family, and therefore is also of the idiophone percussion family.
Pate
WIKIMEDIA DISAMBIGUATION PAGE
·noun The skin of a calf's head.
II. Pate ·adj ·see Patte.
III. Pate ·noun A pie. ·see Patty.
IV. Pate ·noun The head of a person; the top, or crown, of the head.
V. Pate ·noun A kind of platform with a parapet, usually of an oval form, and generally erected in marshy grounds to cover a gate of a fortified place.
Beispiele aus Textkorpus für pâté
1. Eat less pâté. Rub perineum with sweet almond oil.
2. As Colbert said of his tusking: If it had been 2ft higher, I would have been pâté.
3. Leber Kas is liver cheese and looks like a loaf of bread, but is really a baked pâté. A slice is tasty in a roll, covered in sticky sweet dark mustard.
4. Buckfast Abbey, Buckfastleigh, Devon, 01364 645 504 The Corn Dolly Try the Gamekeeper‘s tea (venison, duck and pheasant pâté with toast) at this seriously good tea shop. 115a East Street, South Molton, Devon, 0176' 57424' Yew Tree Farm Beatrix Potter first encouraged the tenants of this idyllic Lakeland farm to open the parlour as a tearoom in 1'33.
5. To Paris, finally, where the French foreign ministry has clearly been consuming rather more than the usual Légumes de nos paysans en barigoule froide assaisonnée de lard de Colonnata et de caillé de brebis avec ailerons de volaille au jus, followed by Grenadin de veau élevé sous la mére tartiné d‘une matignon, fines feuilles de pâté safrané aux girolles et pousses d‘épinards.