Truffled pâté from The New York Times Cookbook (1961) by Craig Claiborne
- ground allspice
- chicken breasts
- chicken livers
- ground cinnamon
- Cognac
- black truffles
- pistachio nuts
- pork shoulder
- ham
- eggs
- pork fat
- veal
- ground cloves
- tongue
- monosodium glutamate
- white pepper
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Quick aspic; Jellied white sauce (Sauce chaud-froid)
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.