pâté de foie gras

American  

[pah-tey duh fwah grah, pa-tey, pah-tey d^uh fwa grah] / pɑˈteɪ də ˌfwɑ ˈgrɑ, pæˈteɪ, pɑ teɪ də fwa ˈgrɑ /

noun

plural

pâtés de foie gras

1. foie gras

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pâté de foie gras British  

/ pɑte də fwa ɡrɑ /

noun

1. a smooth rich paste made from the liver of a specially fattened goose, considered a great delicacy

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Etymology

Origin of pâté de foie gras

1820–30; < French: goose-liver pâté

Example Sentences

Pâté de foie gras and prosciutto are common ingredients in a traditional Wellington, but they’re skipped here in favor of ease and more balanced flavors.

From New York Times

He has thus provided himself with a meal from Fauchon, the Paris caterer: pâté de foie gras and Anatolian figs.

From New York Times

“The man who has been accustomed to delicate fillets of beef, terrapin pâté de foie gras, truffled turkey and things of that sort would not care to sit down to a boiled leg of mutton dinner with turnips.”

From Literature

“This pâté de foie gras,” he explains, “can go for up to one hundred dollars per pound in retail.”

From The Guardian

“Pate de foie gras, soupe a l’oignon, faisan sous cloche, salade endive, fromages et fruits et demi-tasse,” he said carefully, and clapped his hands again.

From Literature