When i get my Pâté out of the fridge, and try to spread it on bread, I notice it gets really chunky and hard to spread all over the slice. I have tried other pates that are much softer and spread ...
I just made my first Chicken Pate using the Old-school chicken liver parfait recipe. It tastes amazing just as I was hoping. My question is, where does the unique Pate flavor come from? I find the ...
i'm pretty decent at doing rustic pates in a terrine mold, but wanted to expand my skill set... so i decided to make liverwurst for the first time. I used 1:1 ratio of pork liver and very fatty pork ...
How is it made and what are the ingredients?