[pah-tey duh fwah grah, pa-tey; French pah-teyduh fwa grah] /pɑˈteɪ də ˌfwɑ ˈgrɑ, pæˈteɪ; French pɑ teɪdə fwa ˈgrɑ/

noun, plural pâtés de foie gras
[pah-teyz duh fwah grah, pa-teyz; French pah teyduh fwa grah] /pɑˈteɪz də ˌfwɑ ˈgrɑ, pæˈteɪz; French pɑ teɪdə fwa ˈgrɑ/ (Show IPA)
See under .
[fwah grah; French fwah grah] /fwɑ ˈgrɑ; French fwɑ ˈgrɑ/
the liver of specially fattened geese or ducks, used as a table delicacy, especially in the form of a paste (pâté de foie gras)
/French fwa ɡrɑ/
See pâté de foie gras
/pɑte də fwa ɡrɑ/
noun (pl) pâtés de foie gras (pɑte də fwa ɡrɑ)
a smooth rich paste made from the liver of a specially fattened goose, considered a great delicacy

1818, short for pâté de foie gras (see pate (n.2)). Pâté de foie gras (1827 in English) is literally “pie of fat liver;” originally served in a pastry (as still in Alsace), the phrase now chiefly in English with reference to the filling.


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