Grandmother-style pâté (Pâté façon grand-mère) from Ferrandi - Charcuterie: Pâtés, Terrines, Savory Pies: Recipes and Techniques from the Ferrandi School of Culinary Arts (page 166) by Ferrandi Paris

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Notes about this recipe

  • Eat Your Books

    Refrigerate seasoned meat for 12-24 hours, then liver for an additional 24 hours. Chill assembled pâté for 12 hours before serving. You may use the Jellied broth recipe on page 70.

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