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.
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › thanks for the recipe peachcreek...however
Featured Sponsors
Recent Reviews
-
This appears to be the identical product that we've bought here in Canada under the brand name Of Greblon Cool Kitchen Green Cusine. We've been so pleased with this fry pan that we now have... -
I made the Browned butter recipe, the Honey Madeleines recipe, and the Dark Rum Financiers recipe. They all turned out wonderful - even for a first time French baker like me. A few more details... -
This beautiful cookbook is divided into two main sections: The Savories and The Sweets. With such a great selection of recipes in this book everyone should be able to find something that awakens... -
As a former chef, I am always interested in reading “behind the scenes” books about the restaurant world so I was excited to receive Scott Haas’s new book, “Back of the House: The Secret Life of... -
Come in, We’re Closed Christine Carroll & Jody Eddy Reviewed by Jim Berman There are few cooks, if any, which do not tire of the food served in their own places. For one reason...
thanks for the recipe peachcreek...however
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › thanks for the recipe peachcreek...however
