Country pâté (Pâté de campagne) from Ferrandi - Charcuterie: Pâtés, Terrines, Savory Pies: Recipes and Techniques from the Ferrandi School of Culinary Arts (page 168) by Ferrandi Paris

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Notes about this recipe

  • Eat Your Books

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

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