|
gptkbp:instance_of
|
gptkb:Eclipse
|
|
gptkbp:cooking_equipment
|
gptkb:cooking
terrine
|
|
gptkbp:cooking_method
|
traditional
baking
layering
mixing
rustic
cooking in a terrine
|
|
gptkbp:cooking_time
|
several hours
overnight
|
|
gptkbp:cuisine
|
gptkb:cuisine
|
|
gptkbp:cultural_significance
|
traditional French dish
|
|
gptkbp:flavor
|
spices
herbs
|
|
gptkbp:garnished_with
|
gptkb:mustard
cornichons
|
|
gptkbp:has_variations
|
gptkb:Pâté_en_Croûte
gptkb:Pâté_de_Foie
|
|
gptkbp:historical_use
|
preserving meat
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Pâté de Campagne
|
|
gptkbp:main_ingredient
|
gptkb:pork
liver
fat
|
|
gptkbp:market_position
|
homemade
available in stores
|
|
gptkbp:nutritional_value
|
high in protein
high in fat
|
|
gptkbp:occasion
|
gptkb:appetizer
charcuterie board
|
|
gptkbp:origin
|
gptkb:France
medieval France
|
|
gptkbp:pairing
|
gptkb:wine
|
|
gptkbp:popularity
|
served at picnics
popular in bistros
|
|
gptkbp:presented_by
|
sliced
|
|
gptkbp:preservation_efforts
|
refrigeration
canning
|
|
gptkbp:region
|
gptkb:Normandy
gptkb:Occitanie
|
|
gptkbp:served_in
|
gptkb:pickles
gptkb:bread
|
|
gptkbp:serving_temperature
|
room temperature
cold
|
|
gptkbp:texture
|
spreadable
coarse
|
|
gptkbp:bfsParent
|
gptkb:Julia_Child
gptkb:Normandy
|
|
gptkbp:bfsLayer
|
4
|