Hot Rectangular Pâté in a Crust

Pâté Pantin

Preparation info

  • Makes


    First-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

My Larousse defines a pantin first as a card-board puppet, manipulated with strings, and second as a person who is forever changing his or her opinion. How a pâté inherited the name, I have no idea, but suspect it refers to the makeshift quality of many a pâté pantin, which can be quickly thrown together by wrapping various leftovers in puff pastry, brioche, or pie dough and sliding the concoction into the oven.

You can approach a pâté pantin as you do most any terrine, but because