German. SA pin. Pate der Standarte 266. Maker A. Gamper. Bremen.
Pate [ˈpaːtə] masculine noun Word forms: Paten genitive , Paten plural 1. (= Taufzeuge) godfather, godparent; (= Mafiaboss) godfather; (= Firmzeuge) sponsor bei einem Kind Pate stehen, eines Kindes Pate sein to be a child's godparent/sponsor bei etw Pate gestanden haben (fig) to be the force behind sth 2. (obs: = Täufling) godchild
1998 Bierwurst, German pate
10 Serves: 6 Nutrition information Advertisement ingredients Units: US 375 375 g duck (12 oz.) or 375 g chicken livers (12 oz.) 125 g butter (4 oz.) 2 sprigs thyme, chopped 1⁄2 teaspoon bay leaf powder 2 sprigs rosemary, chopped 1⁄2 cup dry sherry 1 tablespoon brandy 1 teaspoon honey salt fresh ground black pepper directions
1998 Bierwurst, German pate
Instructions. Heat the oven to 375 degrees F. Prick the skin of the goose in several places, especially around the leg and thigh. Rub the breast with salt. Place on a roasting rack set inside the baking dish. Roast for about 1 1/2 hours, lowering the temperature to 320 degrees F if the bird starts to over-brown.
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Add the flour and salt in the bowl of a stand mixer. Stir to combine. Crack four eggs into a bowl and whisk to combine. Make a well in the center of the flour and add the eggs. Add the milk or water and with the dough hook o the stand mixer attached, knead/mix the dough on the "2" setting for 16-20 minutes.
Pair German Pate Sur Pate Dresden Griffin Urns Porcelain
Pate translate: godfather/godmother, sponsor. Learn more in the Cambridge German-English Dictionary.
Pair German Pate Sur Pate Porcelain Urns Dresden Urn
Pâté Pâté ( UK: / ˈpæteɪ / PAT-ay, US: / pɑːˈteɪ, pæˈ -/ pa (h)-TAY, French: [pɑte] ⓘ) is a forcemeat. Originally, the dish was cooked in a pastry case; in more recent times it is more usually cooked without pastry in a terrine .
Christmas paté with hazelnuts, sage and brandy Melkkos & Merlot recipe
Wurstmeister Mike uses Old-World methods and traditional recipes to make his award winning specialty German sausages that loyal customers have come to love. He selects the finest meats and spices to use for each recipe. Braunschweiger Liverwurst , Schwartenmagen (Head Cheese), Blutwurst (Blood Sausage) and Scrapple are all old-world German.
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It is similar in texture to its French cousin, the paté, but the taste is distinctly German since it comes from pig meat or in some cases, calf's liver (the French prefer gamier subjects, such as duck, hare, or goose).
Pair German Pate Sur Pate Dresden Griffin Urns Porcelain
Pâté (pronounced pah-tay) is a classic French dish that is a rich and creamy spread or paste made from finely ground or pureed ingredients. The French term pâté refers to paste or dough and originally referred to a mixture of ground meat, fat, and seasonings, that was encased in pastry.
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1 lb. Chicken livers, rinsed, dried and cut into similar-sized pieces 1/2 cup dry sherry (TFD recommends Amontillado) 7 tablespoons of goose, duck or chicken fat, divided 1 cup chopped yellow onion 1 teaspoon minced garlic 1 teaspoon kosher salt 1 1/4 tsp. ground white or black pepper 1 1/4 tsp. ground turmeric 1 1/4 tsp. ground nutmeg
Pair German Pate Sur Pate Dresden Griffin Urns Porcelain
Instructions Lightly sauté the livers in the butter so that they are still pink inside. Add herbs, sherry, brandy, honey, salt and pepper and simmer for 2 minutes. Finely puree the mixture, one cupful at a time, in a food processor or blender. Pack into an earthenware jar and refrigerate for 24 hours.
German liver patê and butter apples on rosemary crackers The Candid
Heat half the butter in a pan and gently cook the onion and garlic for about 8 minutes until starting to soften. Transfer to a bowl. Heat the remaining butter and fry the liver and bacon for 5-6 minutes until golden. Set aside to cool. Increase the heat and deglaze the pan: add the Madeira and bubble, stirring, until the pan residue is released.
Pair German Meissen Pate Sur Pate Classical Urns Vases
Instructions. Place sausage in a bowl with butter, brandy, garlic, salt and pepper. Beat until smooth. Pour mixture into a pastry bag fitted with a rosette tube. Choose a large serving dish or individual plates and pipe out several swirls of pate. Garnish with sliced or whole black olives and salad cress.
Foodie Culture A German Food Favorite, Leberwurst Paté (with Recipe
Directions Combine the first seven ingredients; pat into a bowl lined with plastic wrap. Cover with the wrap and chill. Invert onto a serving platter and sprinkle with parsley. Serve with crackers. This spread is so creamy and delicious it's satisfying even to those who think they don't like liver sausage.—Gayle Lewis, Yucaipa, California
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$7.75 ( 2 Reviews ) Pork liver pate is made from finely ground pork liver, meat cuts and spices. Spread on whole grain bread, sliced onions and hot German mustard. A unique product for fans of German sausages and meat spreads. Made by Florida based Geier's Sausage Kitchen, a family-owned company founded and led by German master butcher Karl Geier.
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The History of Pâté. The origin of pâté is rooted in all of the northern and central European cuisines. In the Middle Ages, it was in fact, a staple of the European country side, the "Campagne" where meat, game, and poultry were raised, slaughtered, and prepared for food on the homestead. The pâté evolved as an economical and.
