Pâté maison a la Sardi from The New York Times Cookbook (1961) by Craig Claiborne
- bay leaves
- chicken livers
- onions
- thyme
- chicken fat
- lard
- monosodium glutamate
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.