Pâtés à la Cévenole from Simple: Effortless Food, Big Flavours (page 109) by Diana Henry

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Notes about this recipe

  • Frenchfoodie on October 23, 2019

    There was the basis of a good dish here - the chestnuts were so delicious - but it was far too oily for us. I’ll try again with a cream enriched roux rather than the pure cream.

  • joneshayley on April 06, 2018

    We loved this. It was savoury and comforting, the chestnuts absolutely made it. It’s not dinner party food, but I’ll make it for the family again :)

  • VineTomato on September 23, 2017

    The finished dish was very oily, too oily and lacking flavour. I don't see how this could serve six, possibly 4 at push with a side of salad. I used 300ml of cream and not the full 500ml recommend it was more than enough. It was an okay result but certainly not worth the calories! Won't be making this one again.

  • southerncooker on April 02, 2017

    While this was good prob wouldn't make again. Daughter and I were the only ones to eat it. We thought it needed less cream and more cheese for our tastes. Loved the mushrooms and chestnuts in it though.

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