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Pate as a Elegant Centerpiece in French Meals
The article notes that most French meals feel incomplete without pate, ranging from rustic country styles to refined restaurant versions. It discusses pate varieties made from meat, fish, or fowl, served with bread and wine, and explains pate as often an appetizer. A cost note covers foie gras import limits in America and truffles. It then provides a recipe for an economical foie gras substitute using liver pate and jelly, detailing ingredients and steps to create a molded pate with jelly, brandy, olives, and consomme.
MENTIONED IN THIS ARTICLE
Am Aar
France
Strasbourg
Alsace Lorraine
America