Each national cuisine of the world has its own special dishes, which many housewives dream of reproducing in their kitchen. Pate is one of those dishes. This cuisine has a rich history and has several cooking options at once. Let's get to know him better.

Pate - what kind of dish is this?

In translation from French, the word "pate" means pate. But there are several options for preparing this very pate. It could be pate en terrine. That is, a pate cooked in a special form called "terrine". Or another version of pate en croute, that is, pate baked in dough. Both variants are widely used in French cuisine.

Puff pastry is most commonly used to make the bread crust for pate en croute. A hole must be made in the center for steam to escape. Sometimes social tubes are even inserted so that the steam escapes without damaging the top layer of the dough. In the center of the filling, there is often a layer of pickled cucumbers, pistachios or boiled eggs. It makes the taste richer, and appearance dishes more attractive.

Pate is an appetizer served before the main course. In addition to the pate, you can prepare a sauce or gravy.

The fact that the pate recipe appeared in antiquity is evidenced by the following interesting facts:

1. Meat in dough was prepared by the ancient Romans. As a filling they used pork and marinated
2. In the Middle Ages, sturgeon, burbot, carp, cod meat was used to make pate, and minced meat was also made from venison, pork and other species.
3. Many pate recipes are named after famous French figures. One of them is in honor of the famous general. This delicious cake is called pate a la Mazarin.

Pate (pate) from chicken liver

Pathé - French puff pastry pie

This is another variation on how to make French pâté. Pate in this case is baked between layers of dough. You can use any type of meat for this recipe.

The cooking process begins with heating the oven to 200 degrees. Immediately you need to boil 3 hard-boiled eggs. At this time, mix 250 g of chopped veal and 0.5 kg of minced meat. Blend until smooth with an immersion blender. Add thyme, green onion and any other greens to taste, ½ teaspoon nutmeg, black pepper and salt. In a separate bowl, beat 2 eggs with sour cream (100 g 25% fat). Add egg and sour cream to the rest of the ingredients and mix the filling for the pie well.

Now you can start shaping the pate. Reviews about this dish are most often positive, so you don’t have to worry that guests will not like the cake. Put a layer of puff pastry (250 g) into a deep rectangular shape (suitable for baking bread), spread half of the filling on top. Then lay out the whole boiled eggs and distribute half the minced meat again. Top with another layer of puff pastry. Connect the two halves of the dough together and glue the edges with a whipped yolk. Make a slit in the center to release steam.

Bake the pate first for 15 minutes at 200 degrees, and then another 40 minutes at 175 degrees. Serve cold, cutting the pie into portions.

Good day to you, dear friend!

Novice chess players often have questions about the stalemate. What does pat mean? Is it a loss or a draw? Is it necessary to strive for a stalemate? And so on. In this article, you will learn what a stalemate is in chess and get answers to all your questions.

But first, a small digression. Since you have landed on this page, it means you are a beginner, so we bring to your attention a cool training video course "How to teach a child to play chess". Thanks to him, you yourself will study and learn all the rules, and also teach a child from 4 years old to play. You will not regret...

(Subscribe for updates).

What is a pat?

Definition: Pat is a position on the board in which the player who has the right to move cannot make a move without violating the rules of chess.

In other words, he has nowhere to go.

At the same time, what is important - the king is not attacked, i.e. not in check .

Example :

All the squares where the black king can go are fought with white pieces. And according to the rules, the king cannot be under attack. Black's pawns also cannot move. In this case, the black king is not attacked. On the board pat.

What doesstalemate in the party?

A stalemate position on the board means that the game ended in a draw. Usually in such a situation, disputes do not arise among the players.

However, there are also outbursts of emotion. The peculiarity of the stalemate is that one of the parties at the time of the stalemate usually has a large advantage and is already looking forward to victory. A stalemate for such a player is a surprise, which sometimes leads to emotional reactions.

Typical Positions

The most typical case is a stalemate due to inattention. For example:

White gave check with the queen on c7, the black king went into the corner.

White played Kc5-v6 ??, rubbing his hands and intending to checkmate with his queen next move. However… the black king has no moves! What this means, you already know. How unfortunate for White, there is a draw on the board.

"Forced" stalemate

A very common ending is king and pawn against king. Final position:

White has little choice - to retreat, losing a pawn, or to play Ke6-d6 with a stalemate.

Crazy Boat Reception

What does such a threatening characteristic, it is easier to show with an example:

White has a whole rook more. Black's move. What to do? Check on h4 and win the h5-pawn? It won't save the party. With an extra rook, White will easily win.

Fortunately, the situation is such that Black, apart from the rook, has nothing to move with.

We turn on the logic and .... Right! Rook must be sacrificed!

1… Rg4-g2+!!

Now if 2.Kh2:g2 - on the board stalemate.

So what to do? If 2.Kh2-h1, then 2…Rg2-g1+!. Or 2.Kh2-h3 Rg2-g3+!

And the rook can't be beaten - a stalemate, and the white king can't break out to the center of the board. Draw.

The “mad boat” technique is typical, although it is not so common in practice.

However, it must be known and remembered. In order to prevent the rook from turning into a "mad" one, having an advantage, or to take advantage of this opportunity in a worse position, like Black in our example.

Study Patas

Occasionally in chess there are stalemates that can be reached by etude. Etudes are a separate topic and we will discuss them in other articles. The solution of etudes is quite useful, including for children.

By the way, the example with the mad rook also contains combinational etude motifs.

How to get into the stalemate?

I wouldn't recommend specifically playing for a stalemate in a worse position. The possibility of a stalemate does not occur very often in chess. In my experience, it can turn out like this: you deliberately worsen your position in the hope of a stalemate, but you can not achieve a stalemate. This happens most often.

Thank you for your interest in the article.

If you found it useful, please do the following:

1. Share with your friends by clicking on the social media buttons.
2. Write a comment (at the bottom of the page)
3. Subscribe to blog updates (the form under the social network buttons) and receive articles in your mail.

Have a nice day!

(pate)

in French, the word is used in three options : pate (pate), pate en terrine (pate, terrine) and pate en croute (baked pate). So, in fact, pate is a tartlet with a savory filling of meat, game, fish or vegetables, it is baked in the oven and served cold or hot. The best English translation of this word is pie (pie), but pate is much richer and more varied than any kind of pie. Pate en terrine is meat, fish or poultry baked in a special container called "terrine". Served exclusively cold. In other words, this is pate. The English use both words (pate and terrine) to refer to the same dish. Pate en croute is a pâté baked in a bread crust. The Romans made pork pâté as well as marinated ingredients (such as bird tongues). In the Middle Ages, many culinary recipes for pate (meat in dough) were known. Pate was made from pork, poultry, eel, burbot, carp, sturgeon, cod, venison, capon, sheep tongues, etc. At all times, pate was dedicated to famous people. For example, pate a la Mazarin (in honor of the famous cardinal). Today in the world, many recipes are inspired by the French regional tradition: for example, pate de Chartres (partridge meat), pate d'Amiens (duck), pate Pithiviers (lark), pate de Pezenas (lamb, spices, sugar), pate de Ruffec (foie gras with truffles), Corsican blackbird pate, Dieppe halibut pate, pate lorrain (Lorraine pate), pate Bourbonnais (Bourbon style). Most patis sold in grocery stores today are terrines, based on pork with giblets (chopped or in chunks) and bonded with eggs, milk, or jelly. The best French pate is pate de campagne, especially Breton (100% pork pate with giblets, skin, onions, spices and herbs), pate de volaille and pate de gibier (chicken and game pate containing at least 15% carcass). ), pate de foie (15% pork liver and 45% fat), pate de tete (pig's head, boneless, minced with skin, salted)… The dough used for pate en croute is made with lard, but , it happens that it is also kneaded in butter, for example, puff pastry or dough for unsweetened brioches. Next, the sides are fashioned so that the filling does not leak out. A hole is made in the center, a kind of chimney (large pate can have two holes). Sometimes small tubes are inserted into these holes to allow the steam to escape without damaging the mould. By the way, pate pans are more often oval, round or rectangular, in any case, deep. The dariole form is used for meager pate. The ingredients are finely chopped, but there are also in the form of cubes, bars. Often the ingredients are marinated separately. Pickled layers are mixed with pickled minced meat or the layers are alternated. Pate is baked in an oven preheated to a temperature of 200-210 degrees, lowering to 150 degrees. For a kilogram of pate, the baking time is 35-40 minutes. Hot pate is served with sauce, gravy or juice, which is poured inside through a tube in the hole. For other pate, the sauce is served separately in a gravy boat. Cold pate, after cooling, are filled with aspic. The pate is cooled right in the molds. They are then cut into fairly thick portions and served as an appetizer before main courses. Small pates are served on a plate, sometimes with jelly croutons.

* * *

(Source: United Dictionary of Culinary Terms)

See what "pate" is in other dictionaries:

Pathé Founded in 1897 Founders Charles Pathé Key figures Charles Pathé Fernand Zecca ... Wikipedia

Pathé journal Pathé journal Genre Documentary Newsreel Cast Country France ... Wikipedia

Status Active Country Russia Miss Russia annual Russian ... Wikipedia

Pate Island. Photo: quanjing.com

Residents of the African island of Pate, located in the Indian Ocean off the coast of Kenya, are convinced that they are the descendants of Chinese sailors, according to China Radio International.

Pate is located 8 kilometers from the nearest port of Kenya. The islanders often travel in small boats to the mainland in search of work or for food. These simple black guys claim that among their ancestors are Chinese sailors who were shipwrecked here centuries ago. Legend has it that about 600 years ago, one of the ships of the flotilla of the Chinese admiral Zheng He sank near the island, and his team landed on the banks of Pate, where they stayed to live, marrying local maidens.

Pathé was inhabited around the 14th and 16th centuries. So far, there is no solid evidence that the inhabitants of the island are descendants of Chinese sailors, since most of the historical monuments have been destroyed by time. However, the history of the seven voyages of the huge Chinese fleet under the command of Zheng He says that the task of the fifth and sixth campaigns was to sail to the African coast and establish trade with local states.

There are other indications of a possible link between the people of Pate and China. Local people have a specific method of making earthenware, which differs from the methods of other tribes in Kenya, but is very similar to the traditional Chinese way. At the end of the 20th century, archaeologists discovered here fragments of Chinese-style pottery, but decorated with African symbols.

Moreover, some ancient burials on the island are different from others. Most of the old graves in the north of the island face Mecca, as the majority of the local population was dominated by Muslim tribes. However, some of the tombs are directed to the east, towards China.

Belief in a common ancestry does not arise from scratch, but it cannot be confirmed either. Legends are passed from mouth to mouth, changing over time. However, the inhabitants of Pate Island are deeply convinced that they are the descendants of the great Zheng He, whose journey passed through the waters off the east coast of Africa, and are looking for ways to prove their ancestry.

A wave of attention to the African descendants of Chinese seafarers rose on July 11, when China celebrates Sailor's Day. The holiday has been registered in the official calendar since 2005, when the 600th anniversary of the first of the famous “travels to the Western Seas” of the ancient Chinese navigator Zheng He was celebrated. In total, Zheng He's fleet, which consisted of 250 ships, made seven trips to the West, entered dozens of countries in Southeast Asia and reached the east coast of Africa. Some historians claim that it was Zheng He, and not Columbus, who first discovered America. However, this has not yet been reliably proven.

Pate (pate. French) - the general name of dishes like terrine or pate, an exclusively French culinary phenomenon. French culinary experts and gourmets distinguish between three types of pate and many types and subspecies. It can be minced meat from something (based on meat, fish, mushrooms, vegetables), baked in dough (including tartlets) or in special ceramic forms (in the manner of a terrine). Pate in the dough can be served cold and hot, baked in ceramic molds - only cold. Tartlets are usually made from shortbread or (better) (you can use ready-made or tinker and bake them yourself).

Meat pate with chicken liver and cognac

Ingredients:

• lean pork - about 200 g;
• smoked fatty pork brisket - 200 g;
• skinless chicken fillet from thighs or breast - about 200 g;
• chicken liver - about 200 g;
• onions - 2 pcs.;
• Dijon mustard - 1 tbsp. spoon;
• natural milk cream;
• cognac - 5-80 ml;
• dry ground spices (allspice, nutmeg, cloves, coriander, etc.).

Cooking

Pass chicken and pork meat through a meat grinder. We will cut the brisket, as in cracklings, and melt some of the fat out of them in a pan. Fry the finely chopped onion until light golden brown. Let's add . Fry everything together, turning with a spatula, then stew with spices, covered with a lid, for another 15 minutes. Cool the contents of the pan and lightly pierce with a blender, not bringing to homogeneity (you can use a meat grinder with a large nozzle).

Mix pork and chicken minced meat with liver and onion mass. Add mustard, a little cream and cognac. Mix everything thoroughly, if necessary - add. The consistency can be adjusted by adding cream or wheat flour (starch). Then you can bake pate in a common large form, tightening it with foil or covering it with a lid, or put the resulting mass into tartlets. We bake at a temperature of 180-200 degrees C for about 40-60 minutes. If baked in tartlets, you can sprinkle with grated cheese and garnish with a few green leaves. If in a general form - first cool, then remove and cut into slices.

Sprat and mushroom pate

Ingredients:

Cooking

We remove the sprats from the jar and place on a sieve to remove excess oil. We shake off the washed mushrooms and chop with a knife not too finely. Sprats, mushrooms, olives and boiled potatoes are processed in a blender until smooth. We add spices. Cream and boiled potatoes adjust the density. We fill the tartlets with the resulting mass and bake in the oven for 25-30 minutes. Pate is served with table wines.