Pork liver pâté with prunes (Fijne varkenspastei met pruimen / Pâté de porc aux pruneaux) from Everybody Eats Well in Belgium Cookbook: 250 Recipes from a Rich Culinary Tradition by Ruth Van Waerebeek and Maria Robbins

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

    Can substitute brandy for cognac, salt pork fatback for pork belly, and bacon for fresh pork fatback. Refrigerate at least 12 hours, and up to three days before serving.

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