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 way to make a spreadable, coarse, chunky pate would be to confit the various pieces before setting them in a traditional pate such as your recipe!? Any more suggestions greatly appreciated.
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10/17/02 at 7:03am