Pâté grandmère from Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • babyfork on March 03, 2015

    This was my first attempt at making pâté. I used a Le Creuset 4 x 13 pate terrine and it was the correct size. I used pork liver and pork butt from Belcampo Meats. This is delicious, but when you are used to buying a slice at a time, it is A LOT of pâté! I've been making banh mi sandwiches with it and it's an excellent way to use it up. Plus, giving some away!

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