thanks for the recipe peachcreek...however

Joined Oct 16, 2002
I appreciate the recipe idea and it sounds pretty good, but what I had in mind (or rather what I have seen before) was not so much a pureed version but a pate with whole pieces of meat in, like rabbit, pork and liver. I guess the only way to make a spreadable, coarse, chunky pate would be to confit the various pieces before setting them in a traditional pate such as your recipe!? Any more suggestions greatly appreciated.
Joined Jan 8, 2002
search for recipes for:
pate de campagne
country pate

these tend to be more toothy in nature than many of the liver mousses and pates under other names. The country pates are supposedly more "rustic". They are my faves, but I'll confess I've only enjoyed, not (yet) cooked 'em.

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