French country paté (Pâté de foie de porc) from Saffron & Sunshine: Tapas, Mezze and Antipasti by Elisabeth Luard
- bay leaves
- juniper berries
- nutmeg
- onions
- pork belly
- pork shoulder
- pork fat
- ground cloves
- pork livers
- dried thyme
-
EYB Comments
Can substitute streaky bacon for pork fat.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Provençal pork-crackling bread (Fougasse aux lardons)
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.