Mousses, Pates and Terrines
Pate - Is a mixture of prepared ground meat and fat minced into a spreadable paste. Pate can be served either cold or hot, but it develop's its fullest flavor after a couple of days of chilling.
Terrine - is a French forcemeat loaf comparable to a pate, made with even more coarsely sliced components. Terrines are generally served cold or at room temperature.