Posts by dick-richie

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...

I'm into old-school recipes and traditional cooking, I recently had a glance through a Roux brothers, French country cookng cookbook and noticed a great lookng pate that smacks of texture and taste. Does anyone know a recipe for a chunky...