" pâte "

[Noun]  | "pâ*té" | \ pä-ˈtā \

1: a spread of finely chopped or pureed seasoned meat

2: a meat or fish pie or patty

Origin: 1706 ;

 French, from Middle French pasté{mat|pasty|};

[Noun]  | "pate" | \ ˈpāt \

1: head

2: the crown of the head

3: brain

Origin: 14th century ;

 Middle English;

[Noun]  | "pâte" | \ ˈpät \

1: paste

Origin: 1863 ;

 French, literally, paste, from Old French paste;

[Noun]  | "pate a choux" | \ (ˌ)pä-tä-ˈshü \

1: a very light dough used to make pastries : choux pastry

Origin: 1847 ;

 Borrowed from French pâte à choux{mat|choux pastry|};

[Noun]  | "pâ*té de foie gras" | \ (ˌ)pä-ˌtā-də-ˌfwä-ˈgrä \

1: a pâté of fat goose liver and usually truffles sometimes with added fat pork

Origin: 1827 ;

 French, literally, pâté of fat liver;

[Noun]  | "choux pastry" | \ ˈshü- \

1: a very light, egg-based dough used to make pastries (such as cream puffs and éclairs ) —called also pate a choux

Origin: 1878 ;

 Partial translation of French pâte à choux, literally, "pastry in the form of cabbages"; choux, plural of chou "cabbage," going back to Middle French, back-formation from chous, plural of chol, going back to Old French, going back to Latin caulis "stalk, stem, cabbage stem, cabbage" {mat|cole|};

[Noun]  | "pate"