1 Review

congratulations on posting an authentic pate recipe from ingredients commonly available...i used pork backs cut from the bone, fat and all, ground in the food processor before incorporating the other meats...i reduced the recipe to 1/3, and it fit perfectly in a mini-loaf pan...after completion of the baking, i poured off the liquid fat pooled around the loaf before placing in the frig...the result was a pate comparable to any pate de campagne that i have eaten in numerous french bistros - 1 pound of pate for an investment of $1.00 of meat products and a little time.

0 people found this helpful. Was it helpful to you? [Yes] [No]
zaksdad February 21, 2010
Country Pate