Pâté made from the lean and fat meat of the pig and its liver.
Pâté made from the liver of a duck or goose which is force fed with sweetcorn, maize. It is a delicacy produced mainly in the south west of France and in Alsace.
Pâté made from pork and game.
Pâté made from rabbit and pork.
Pâté made from pork and hare.
A pâté of oork, chicken or rabbit rolled into a big susage and topped with halved hard boiled eggs. The whole is then wrapped in pastry.
Lark pâté, sometimes in pastry.
Fish pâté
A tart of sliced potatoes, sometimes veal, and onions and cream.
Plum paste
