PÃ¢tÃ© (French pronunciation: [p?te]; RP pronunciation: ['pÃ¦te?]; General American pronunciation [pÃ¦'te?]) is a mixture of minced meat and fat in the form of spreadable paste, generally made from a finely ground or chunky mixture of meats and liver, and often with additional fat, vegetables, herbs, spices or wine. In French or Belgian cuisine, pÃ¢tÃ© may be baked in a crust as pie or loaf, in which case it is called pÃ¢tÃ© en croÃ»te or baked in a terrine (or other mold), in which case it is known as pÃ¢tÃ© en terrine. Traditionally, a forcemeat mixture cooked and served in a terrine is called a terrine. The most famous pÃ¢tÃ© is probably pÃ¢tÃ© de foie gras, made from the fattened livers of geese. Foie gras entier is plain goose liver cooked and sliced, not made into pÃ¢tÃ©. In Holland, Finland, Germany, Hungary, Sweden and Austria, some liver pÃ¢tÃ©s are shaped as a soft, often spreadable sausage, called leverworst (Dutch) or Leberwurst (German). In the United States these are sometimes called "liverwurst" (mixing English and German), or Braunschweiger. Some liverwurst can be sliced. In the US, sliced liverwurst is used as a sandwich filler. Others are spreadable as most French or Belgian pÃ¢tÃ©; these types are more popular in England. In Scandinavia, leverpostej is a baked pÃ¢tÃ© similar to the French pÃ¢tÃ© en terrine, usually made of pork meat and liver. According to Danish opinion, it is the most popular cold cut in Denmark. In Russia and Ukraine, the dish is mostly prepared with liver and thus is commonly known as ?????????? ?????? (Russian, pechonachniy pashtet), however other meats also can be used. Unlike the Western European method the liver is first boiled and mixed with butter and/or fat and seasoning, such as fresh or fried onion, spices and herbs. It can be further cooked (usually baked), but most often is used without any other preparation. The pÃ¢tÃ© is served on bread, often with dill or other fresh herbs.