Is pate a pate or a pie? Interesting facts about the dish and recipes

We often rarely prepare original and tasty dishes from foreign cuisine, because it requires additional costs and time. To surprise your loved ones and serve a delicious French dish for dinner, prepare a delicate chicken liver pate, which has no equal in gastronomy.

The famous dish is unattainable only at first glance, but in fact it is very simple to prepare.

Pate – what kind of dish is this?

Translated 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 prepared in a special form called a “terrine”. Or another version of pate en croute, that is, pate baked in dough. Both options are widely used in French cuisine.

Puff pastry is most often used to obtain the bread crust for pate en croute. A hole must be made in the center for steam to escape. Sometimes they even insert social straws to allow steam to escape without damaging the top layer of dough. In the center of the filling there is often a layer of pickled cucumbers, pistachios or boiled eggs. This makes the taste richer and the appearance of the dish more attractive.

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

What is stalemate in a chess game?

Good afternoon, dear friend!

Beginning chess players often have questions about stalemate. What does stalemate mean? Is it a loss or a draw? Should we 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.

First, a small digression. If you want to learn how to play chess from scratch, then get this free material from us and learn how to play chess in just 48 minutes:

What is stalemate?

Definition: stalemate is a position on the board in which the player with the right to move cannot make a move without breaking the rules of chess.

Simply put, he has “nowhere to go.”

At the same time, what is important is that the king is not attacked, that is, he is not in check .

Example:

All squares where the black king can go are fought by white pieces. And according to the rules, the king cannot be under fire. Black's pawns cannot move either. In this case, Black's king is not attacked. There is a stalemate on the board.

What does stalemate mean in a game?

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

However, there are also outbursts of emotions. The peculiarity of a stalemate is that one of the parties at the time of the stalemate usually has a large advantage and is already anticipating victory. For such a player, stalemate comes as a surprise, which sometimes leads to emotional reactions.

I recommend that you treat this with understanding. In the most “difficult” cases, invite a judge, he will record a draw.

Typical positions

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

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

White played Krs5-v6 ??, rubbing his hands and intending to checkmate with his queen on the next move. However... the black king has no moves! You already know what this means. Unfortunately for White, there is a draw on the board.

"Forced" stalemate

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

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

"Mad Rook" technique

What such a threatening characteristic means is easier to show with an example:

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

Fortunately, the situation is such that Black has nothing to move other than his rook.

We turn on logic and... Right! The rook should be sacrificed!

1… Rg4-g2+!!

Now if 2.Kh2:g2 – the board is stalemate.

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

And the rook cannot be captured, it’s a stalemate, and the white king cannot escape to the center of the board. Draw.

The “crazy rook” technique is typical, although it is not so common in practice.

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

Sketch stalemates

Occasionally in chess there are stalemates that can be reached by study. Etudes are a separate topic and we will discuss them in other articles. Solving sketches is very useful, including for children.

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

How to get into a stalemate?

I wouldn’t recommend deliberately playing for a stalemate in a worse position. The possibility of stalemate does not arise very often in chess. In my experience, what can happen is that you deliberately make your position worse in hopes of stalemate, but you fail to achieve stalemate. This happens most often.

I just recommend studying typical stalemate positions and techniques (for example, the same “mad rook”). With experience, you will learn to notice ahead of time when stalemate opportunities can be exploited.

Thank you for your interest in the article.

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Interesting facts from the history of the dish

The fact that the pate recipe dates back to ancient times is evidenced by the following interesting facts:

1. The ancient Romans prepared meat in dough. They used pork and marinated bird tongues as fillings.
2. In the Middle Ages, the meat of sturgeon, burbot, carp, cod was used to prepare pate, and they also made minced meat from venison, pork and other types.
3. Many pate recipes are named after famous French figures. One of them is in honor of a famous general. This delicious pie is called pate a la Mazarin.

Chicken liver pate

This delicious French dish can be easily prepared even in your own kitchen. Generally speaking, pate is a mixture of ground meat (pork, beef, poultry, game), liver or seafood combined with vegetables, spices, herbs, boiled egg and butter. French pie can be smooth and creamy or made with a firm pastry base. It can be served hot or cold. Well, those who don’t like liver can cook chicken pate (fillet) with vegetables, nuts and other types of meat.

To prepare chicken liver pate, melt butter (100 g) in a non-stick frying pan, add chopped red onion and fry over low heat for 5 minutes. Crush the thyme in a mortar to make 2 teaspoons of the herb and add it to the onion in the pan. Add black pepper, ½ teaspoon salt and 1 kg chicken liver. Fry for another 10-15 minutes until done. Before removing the pan from the stove, pour 50 g of cognac into it.

Wait 5 minutes for the mixture to cool slightly and beat the liver into a pate in a blender or food processor. After this, the pate is transferred to a rectangular shape, compacted and poured with melted butter (make sure there is no foam). Refrigerate for three hours before using. Serve on French baguette slices.

Liver pate recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of Liver Pathé.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Pathé from the liver is 134.2 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Pate - French puff pastry pie

This is another option for making French pate. In this case, pate is baked between layers of dough. For pate according to this recipe, you can use any type of meat.

The cooking process begins by preheating 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 using an immersion blender. Add thyme, green onions and any other herbs to taste, ½ teaspoon nutmeg, black pepper and salt. In a separate bowl, beat 2 eggs with sour cream (100 g 25% fat). Add the egg and sour cream to the rest of the ingredients and mix the pie filling well.

Now you can start forming the pate. Reviews about this dish are most often positive, so you don’t have to worry that your guests won’t like the pie. Place a layer of puff pastry (250 g) in a deep rectangular shape (suitable for baking bread), and spread half of the filling on top. Then lay out the whole boiled eggs and distribute half the minced meat again. Cover the top with another layer of puff pastry. Connect the two halves of the dough together and seal the edges with beaten yolk. Make a cut in the center to allow steam to escape.

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