Pate jelly

[Beaniegirl13]

Should one eat the jelly that is often on the top of nice pate?

[Mosaic]

It's just the same as a good stock - gelatin and flavours from the meat.

[ethandron]

personally i don't eat it.

[woozer]

If it is a good pate it should be delicious - I always eat it

[snags]

Urgh... almost as revolting as the jelly you get around the ham in those oval tins...

[squarebear]

Mmm yes, you can't beat a good old gelatine made from cow's knees. I woof it down

[1955]

Lol at squarebear

[TheLarderDoor]

Its a form of 'aspic' (or at least it should be). Aspic can be quite a delicacy in its own right. It is traditionally there as a natural form of preservative. It tends to only be worth eating if it comes on top of classically made French pates. Often in commercial pates (regardless of cost), it is a patented recipe for a pretty generic jelly that is only there for aesthetics. It wont hurt you, but its not really part of the eating experience in this case.