tag:blogger.com,1999:blog-20237935.post850959959590715731..comments2023-10-28T09:39:40.821+02:00Comments on Olive Knitting: Pate - Maberga styleOlive Knittinghttp://www.blogger.com/profile/15683200943211710295noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-20237935.post-83857222892739555612007-02-18T10:40:00.000+01:002007-02-18T10:40:00.000+01:00All right, here we go. Your pate´ is not a pate´ i...All right, here we go. Your pate´ is not a pate´ in the ordinary meaning of the word. In french (and danish!) it is called Confit or Rilettes and you make this in order to conserve various kinds of meat. Maybe you heard about Confit de Canard which is a famous and very delicious dish. It is very popular in DK again for people who likes to make slow food. The closest word in english will be "potting".<BR/>It is a long process where you salt the meat and boil it slowly for a very long time in its own fat. Then you put it sterilized glasses and close it with a layer of fat. This way you can keep it for some month if you dont break the fat. It was a way of preserving precious meat in the happy days before the refrigerator was invented. <BR/>Putting it on top of a chicken? Well of course you can do it. Normally you empty a glass over a good Cassoulet, which is another famous dish made with beans.Anonymousnoreply@blogger.com