Pate



[peyt] /peɪt/

noun
1.
the crown or top of the head.
2.
the head.
3.
the brain.
[paht] /pɑt/
noun
1.
porcelain paste used in ceramic work.
[pah-tey, pa‐; French pah-tey, pa‐] /pɑˈteɪ, pæ‐; French pɑˈteɪ, pæ‐/
noun, plural pâtés
[pah-teyz, pa‐; French pah-tey] /pɑˈteɪz, pæ‐; French pɑˈteɪ/ (Show IPA)
1.
French Cookery. a paste or spread made of puréed or finely chopped liver, meat, fish, game, etc., served as an hors d’oeuvre.
2.
.
/peɪt/
noun
1.
the head, esp with reference to baldness or (in facetious use) intelligence
/ˈpæteɪ; French pɑte/
noun
1.
a spread of very finely minced liver, poultry, etc, served usually as an hors d’oeuvre
2.
a savoury pie of meat or fish
n.

“top of the head,” early 14c. (late 12c. in surnames), of unknown origin; perhaps a shortened form of Old French patene or Medieval Latin patena, both from Latin patina “pan, dish” (see pan (n.)).

“paste,” 1706, from French pâté, from Old French paste, earlier pastée, from paste (see paste (n.)).

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    [pah ta shoo] /pɑ ta ˈʃu/ noun 1. French Cookery. .

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    [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) 1. See under . [fwah grah; French fwah […]



  • Pate-de-verre

    [paht duh ver] /pɑt də ˈvɛr/ noun 1. French. a decorative glass made in a mold in which powdered glass of various hues is mixed, blended, and fused.

  • Pate-dure

    [French paht dyr] /French pɑt ˈdür/ noun 1. .



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