Almond paste or marzipan. This is composed of equal weights of ground sweet almonds and icing sugar (US: confectioner's sugar)..
Partridge pâté
"Peanut paste." Peanut butter.
A small pastry from Provence flavoured with orange water.
Garlic pie from Brittany
Pâté made from the lean and fat meat of the pig, veal or ham. This changes, depending on the region and the season.
"Duck pâté." A dish from Picardy of a whole duck fried, coated with a forcemeat of duck and chicken livers mixed with bacon, fat, onions and herbs, wrapped in pastry, baked and cooled. It is served in slices.
Partridge pâté wrapped in pastry.
Quince cheese, commonly found in Orléanais.
Galantine of offal (US: organ meat) from Brittany.
