the gastronomyFrenchandBelgianfoie gras is usually Cook in oneTerrine(or other mold), is then calledPate in terrine. Traditionally, onefarcecooked and served in this last is called also Terrine. It may be cooked wrapped in a crust made ofmassorbread, as acakein which case it is calledPate en croûte. The pates are made with chopped ingredients or in small pieces, but are usually eaten sliced and spreadable. There are pies of all kinds ofbeef,birds,Rabbitandhuntingas well as fish and vegetables.