Country pâté from The Best of Gourmet 1990 by Gourmet Magazine Editors

  • chicken breasts
  • chicken livers
  • heavy cream
  • garlic
  • ground veal
  • smoked ham
  • mace
  • black peppercorns
  • pistachio nuts
  • ground pork
  • bacon
  • dried thyme
  • ground pork fat
  • dry Madeira wine

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

  • Eat Your Books

    After cooking, cool pâté and chill overnight. Pâté keeps chilled for 1 week.

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