Pates and terrines are delicacies made with finely chopped meats, herbs, and spices. Pates are baked in pastry crusts while terrines are cooked directly in their containers. Ingredients can include liver, other meats, and truffles. Forcemeats are prepared and layered, then cooked slowly until fully set. Finished products are chilled, sometimes weighted, to improve texture. They are stored refrigerated and keep well, sliced and served cold on their own or as part of buffets.