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Definition of Pâté de foie gras
1. Noun. A pate made from goose liver (marinated in Cognac) and truffles.
Definition of Pâté de foie gras
1. Noun. A pâté of fat goose liver; the lowest grade preparation of foie gras. ¹
¹ Source: wiktionary.com
Lexicographical Neighbors of Pâté De Foie Gras
Literary usage of Pâté de foie gras
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Steward's Handbook and Guide to Party Catering by Jessup Whitehead (1903)
"Here is a temptation to those who are fond of pate de foie-gras. On entering,
the dealer is discovered standing behind a huge tray filled with livers ..."
2. Farm Poultry: A Popular Sketch of Domestic Fowls for the Farmer and Amateur by George Catchpole Watson (1919)
"Pate de foie gras.—In districts where the production of "pate de foie gras" ...
The livers when prepared are known commercially as "pate de foie gras," and ..."
3. Official Catalogue by United States Centennial Commission (1876)
"—Preserved food and pate de foie gras. 656 41 Vicat, JH, Paris.—Mustard and pickles.
... Pate de foie gras and preserved meats. 656 56 Dione, AC, Paris. ..."
4. The Up-to-date Sandwich Book: 400 Ways to Make a Sandwich by Eva Greene Fuller (1909)
"Pate de foie gras can be purchased in small cans. PATE DE FOIE GRAS SANDWICH On
thin slices of toasted bread shorn of crusts, spread pate de foie gras; ..."
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