Pate was particularly favoured by european nobility in the 16th and 17th centuries an account by john of vandenesse records the menu for a banquet for the order of the golden fleece in utrecht in january 1546 with no less than 9 varieties of pate including heron pigeon venison veal turkey and hare recalling the tradition tasty game pate from toledo in central spain135g tin 2quot tall x 3quot wide ring pull to openhare pate a smooth pate made with a blend of hare meat rabbit liver and t