pùté en terrine
French cuisine
Also known as: terrine
Quick Summary
The term pùté in French cuisine can refer to a filled pastry, similar to an English pie. However, it also denotes two other distinct preparations: pùté en terrine and pùté en croûte.1
- Pùté en terrine: This is a mixture of meat, game, or fish, wrapped in animal fat or a lining, and cooked in a deep dish without pastry. It is served cold. This is the origin of the pùté commonly found in British and American usage.1
- Pùté en croûte: This is a meat, game, or fish filling cooked within a crust and can be served hot or cold.1
Some pùtés are traditionally linked to specific French holidays, such as pùté de Pùques for Easter or pùté de foie gras, a delicacy made from the liver of specially fattened geese or ducks. Merriam-Webster also defines pùté as a spread of finely chopped or puréed seasoned meat.12
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