pâ·té (pä-t  )n. 1. A meat paste, such as pâté de foie gras. 2. A small pastry filled with meat or fish. [French, from Old French paste, paste, pâté; see paste1.] |
pâté [ˈpæteɪ (French) pɑte]
n
1. (Cookery) a spread of very finely minced liver, poultry, etc., served usually as an hors d'oeuvre
2. (Cookery) a savoury pie of meat or fish
[from French: paste1]
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