Both the Dictionnaire de l'Académie française and the Oxford English Dictionary (OED) date the term back to the 12th century. The former gives the original meaning as a "culinary preparation consisting … See more

Chicken liver parfait is considered a subtype of pâté. Instead of cooking the livers in butter first, to make a parfait you initially pureé the livers then pass it through a sieve before cooking it in a bain marie until it sets… See more

In Russia, the dish is commonly known as pechyonochniy pashtet (Russian: печёночный паштет, "liver pâté"), and meat from other animals can also be used. The liver is first cooked (boiled or fried) and mixed with … See more

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• Beullac, Geneviève, ed. (2001). Larousse Gastronomique. London: Hamlyn. ISBN 978-0-60-060235-4.
• Brazier, Eugénie; Moreau, Roger; Bocuse, Paul; Pacaud, Bernard (2015) [2004]. La Mère Brazier: The Mother of Modern … See more