pâté de foie gras

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pâ·té de foie gras

(pä-tā′ də fwä grä′)
n. pl. pâ·tés de foie gras (pä-tā′)
A paste made from goose or sometimes duck liver, pork fat, onions, mushrooms, and often truffles.

[French : pâté, pâté + de, of + foie gras, foie gras; see foie gras.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

pâté de foie gras

(pɑte də fwa ɡrɑ)
n, pl pâtés de foie gras (pɑte də fwa ɡrɑ)
(Cookery) a smooth rich paste made from the liver of a specially fattened goose, considered a great delicacy
[French: pâté of fat liver]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.pate de foie gras - a pate made from goose liver (marinated in Cognac) and truffles
pate - liver or meat or fowl finely minced or ground and variously seasoned
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
References in classic literature ?
There were a couple of brace of cold woodcock, a pheasant, a pâté de foie gras pie with a group of ancient and cobwebby bottles.