Even though the full range of pâtés has been discovered on this side of the Atlantic, there is still a tendency to lump them all under the heading of pâté, whereas there are distinct differences. Literally speaking, the word pâté means baked in a crust—which was designed to be a strong, edible, decorative container for the meat mixture. A terrine, on the other hand, is baked in a ceramic mold (called a terrine). In fact, the mold is often designed to look like a pâté’s crust. Then there are the galantines and ballotines—the aristocrats of the pâté world. Instead of a crust or a mold, the pâté mixture is usually poached or baked wrapped inside the skin of a chicken or duck and coated in aspic.