Pâté in the context of "Terrine (cookware)"

A pastiche (/pæˈstiːʃ, pɑː-/; French: [pastiʃ] ) is a work of visual art, literature, theatre, music, or architecture that imitates the style or character of the work of one or more other artists. Unlike parody, pastiche pays homage to the work it imitates, rather than mocking it.

The word pastiche is the French borrowing of the Italian noun pasticcio, which is a pâté or pie-filling mixed from diverse ingredients. Its first recorded use in this sense was in 1878. Metaphorically, pastiche and pasticcio describe works that are either composed by several authors, or that incorporate stylistic elements of other artists' work. Pastiche is an example of eclecticism in art.

The butter knife is a table knife intended for serving butter and applying it to bread and crackers ("spreading"). These utensils are also used for soft cheese, pâté, and moulded jelly when the more specialized knives are not available.

During the Victorian era, a multitude of knife-like implements were invented to handle butter. The Victorians distinguished:

Offal (/ˈɒfəl, ˈɔːfəl/), also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. Offal may also refer to the by-products of milled grains, such as corn or wheat.

Some cultures strongly consider offal consumption to be taboo, while others use it as part of their everyday food, such as lunch meats, or, in many instances, as delicacies. Certain offal dishes—including foie gras and pâté—are often regarded as gourmet food in the culinary arts. Others remain part of traditional regional cuisine and are consumed especially during holidays; some examples are sweetbread, Jewish chopped liver, Scottish haggis, U.S. chitterlings, and Mexican menudo. Intestines are traditionally used as casing for sausages.

Forcemeat (derived from the French farcir, "to stuff") is a uniform mixture of lean meat with fat made by grinding or sieving the ingredients. The result may either be smooth or coarse. Forcemeats are used in the production of numerous items found in charcuterie, including quenelles, sausages, pâtés, terrines, roulades, and galantines. Forcemeats are usually produced from raw meat, except in the case of a gratin. Meats commonly used include pork, fish (pike, trout, or salmon), seafood, game meats (venison, boar, or rabbit), poultry, game birds, veal, and pork livers. Pork fatback is preferred as a fat, as it has a somewhat neutral flavor.