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Postej
(French)
ground meat
Postej is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or brandy. It can be served cold or hot. In French or Belgian cuisine, pâté may be baked in a crust as pie or loaf, in which case it is called pâté en croûte, or baked in a terrine (or other mold), in which case it is known as pâté en terrine.
Modified Dec. 15, 2020
Created Dec. 3, 2016 by: itisclaudio
Related: 1 of 1
Terrine
(French)
Terrine is a most commonly refers to a French forcemeat loaf similar to a pâté, made with more coarsely chopped …
Photo by: anika854 | https://www.youtube.com/watch?v=iJBakFTw1U0
