Pâté is a soft food, usually made from meat or fish that has been mashed until it is smooth, so you can spread it on bread or toast. The kind most people meet first is made from liver — often chicken or duck liver — rich and a little strong-tasting. There are also salmon pâtés, mushroom pâtés, and so on. English borrowed the word from French, where it first meant a paste, and it still feels a bit French and a bit fancy: party food, café food, not a school lunchbox. Though actually, in France a pâté can also be meat baked in a crust, closer to a pie; English speakers mostly mean the smooth spread. It is not the same as foie gras, which is specifically fattened goose or duck liver, and it is not the meat sauce you put on spaghetti. Keep the mark on the e if you can: pâté. Without it, pate is an old word for the top of the head.

肝醬、法式肉醬（不是義大利麵上的肉醬）