what do you seal the top with?
can they be "canned"?
Do you have a good source for recipies? The ones I have seen so far have seemed mostly like liver, cream, onions & a little bit of spices. If that is all there is that's fine, but if there are some more unusual ones out there that are good that would be even better. This is someone who would go out & buy good pate for themselves on occasion, so if I could make something that they are not likely to reproduce at a store that they would enjoy that would be gravy.
apparently, goose season & duck season open back up just before christmas, so I should be able to get very fresh duck & goose livers, (we'll see), I'd like to do one of each of those, a mushroom based one & a cheese one in some sort of small decorative container for them to keep. This is of course assuming the great white hunter is sucessful, which is not always a given. I may be going to barnes & nobel. |