pâté de foie gras

[pah-tey duh fwah grah, pa-tey, pah-tey d^uh fwa grah]

noun

plural

pâtés de foie gras 

1. foie gras

pâté de foie gras

/ pɑte də fwa ɡrɑ /

noun

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

Word History and Origins

Origin of pâté de foie gras¹

1820–30; < French: goose-liver pâté

Word History and Origins

Origin of pâté de foie gras¹

French: pâté of fat liver

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.

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

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“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.”

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

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“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.

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