Pork liver pâté with prunes (Varkenspastei met pruimen / Pate de porc aux pruneaux) from The Taste of Belgium (page 54) by Ruth Van Waerebeek

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

    Requires at least 14.5-15 hours to prepare. Can substitute brandy for Cognac; pork shoulder for pork butt; salt pork fatback, a mixture of pork butt and salt pork, or a mixture of pork shoulder and salt pork for pork belly; and bacon for pork fatback.

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