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	patis pâté de foie gras pâte feuilletée pâte sucrée patis Pavlova Peking cabbage Peking duck Definition: [pah-TEES] A pungent-flavored sauce made from salted, fermented fish. Patis is used both as a flavoring sauce and condiment. See also bagoong; fish sauce; shrimp sauce. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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